Creamy Rosemary Chicken Recipe Recipes Recipe For Banana

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CHICKEN WITH ROSEMARY BUTTER SAUCE



Chicken with Rosemary Butter Sauce image

Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!

Provided by Danelle

Time 20m

Number Of Ingredients 5

4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
  • Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
  • Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.

Nutrition Facts : Calories 403 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 304 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

ROSEMARY CHICKEN



Rosemary Chicken image

Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.

Provided by Judith Armstrong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 ½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g

ROSEMARY CREAM CHICKEN PASTA



Rosemary cream chicken pasta image

Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 9

4 sprigs fresh rosemary (finely chopped)
4 chicken breast fillets (halved horizontally)
2 tbsp olive oil
1 cup chicken stock/wine
3 cloves garlic (finely chopped)
1 cup heavy/whipping cream
1-2 tbsp lemon juice (fresh)
Parmesan (to serve)
500 g (1lb) penne pasta

Steps:

  • Remove the rosemary leaves from the stalks and finely chop.
  • Slice the chicken in half horizontally, resulting in two thin chicken fillets.
  • Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
  • Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
  • Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
  • Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
  • Pour in the cream and lemon juice and allow to simmer for 5 minutes.
  • Season to taste.
  • While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
  • Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.

Nutrition Facts : Calories 424 kcal, Carbohydrate 64 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CHICKEN WITH CREAMY ROSEMARY SAUCE



Chicken with Creamy Rosemary Sauce image

An easy creamy chicken recipe with a rosemary sauce that is to die for!

Provided by Marianne

Number Of Ingredients 8

1 lb boneless, skinless chicken breasts (2 large chicken breasts OR 4 cutlets)
4 Tablespoons butter
1 1/2 Tablespoons olive oil
1 1/2 cup heavy cream (aka heavy whipping cream)
3/4 cup chicken broth
2 cloves garlic (minced)
1/2 teaspoon black pepper (ground)
2 Tablespoons fresh Rosemary (chopped)

Steps:

  • If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
  • In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
  • Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
  • In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
  • Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
  • Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
  • Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.

Nutrition Facts : Calories 580 kcal, ServingSize 1 serving

ROSEMARY CHICKEN BREASTS



Rosemary Chicken Breasts image

I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty

Provided by Bobbie

Categories     < 60 Mins

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 -8 ounce) boneless skinless chicken breasts (6 to 8 oz. each)
3 tablespoons balsamic vinegar (or eyeball it, just enough to coat chicken lightly)
3 tablespoons extra virgin olive oil
2 stalks rosemary, leaves stripped and chopped (about 2 Tablespoons)
salt
coarse black pepper
4 -5 garlic cloves, cracked away from the skin with a whack against the flat of your knife

Steps:

  • Place balsamic vinegar in one pie plate (or similar container).
  • Place the olive oil in another pie plate (or similar container).
  • Coat chicken with balsamic vinegar, then olive oil.
  • Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
  • Heat a medium nonstick skillet over medium heat .
  • Add chicken breasts and cracked garlic to the pan.
  • Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • Slice each chicken breast and serve on plate.

EASY ROSEMARY CHICKEN



Easy Rosemary Chicken image

Quick and easy one-pan entree with enough sauce to serve over rice or noodles. Delicious! If desired, serve with a green salad. Yummy and easy!

Provided by Debbie Asbra

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 4

4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the soup, sour cream and rosemary. Mix well.
  • Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 12.9 g, Protein 18.8 g, SaturatedFat 6.4 g, Sodium 392.4 mg, Sugar 0.3 g

CREAMY PASTA WITH ROSEMARY CHICKEN



Creamy Pasta With Rosemary Chicken image

A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.

Provided by Asma6319

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried rosemary
1/8 cup water
1/4 cup extra virgin olive oil
salt and pepper
2/3 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon italian seasoning (I simply use oregano)
extra virgin olive oil
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon garlic, minced (which is 2-3 cloves, depending on how much you like garlic)
2 tablespoons flour
1/3 cup apple juice
3/4 cup half-and-half (or another cream, heavy or whipping is fine)
1/3 cup parmesan cheese, grated (or another sharp cheese like kasseri or an aged white cheddar)
1/3 cup tomatoes, diced (optional, we usually prefer the sauce without)
1 tablespoon parsley, finely chopped
salt
black pepper
garlic powder (optional)
1/3 lb pasta (long and thin, spaghetti, fetuccine, linguine etc)

Steps:

  • CHICKEN:
  • Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
  • Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
  • Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
  • When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
  • Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
  • When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
  • Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
  • SAUCE:.
  • Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
  • Sauté the minced garlic until golden, not browned.
  • Stir in the flour and mix well.
  • Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
  • Let the sauce bubble and thicken for a short time, then turn down the heat.
  • Season to taste with salt and black pepper, and garlic powder if desired.
  • If desired, you can thin and increase the sauce by adding in more cream.
  • PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
  • SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
  • Stir in the chicken.
  • Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

BAKED GARLIC LEMON ROSEMARY CHICKEN



Baked Garlic Lemon Rosemary Chicken image

A simple, unpretentious recipe that exudes a fancy vibe while requiring minimal effort! Make it a part of your weekly meal prep!

Provided by Julia

Categories     Main Dishes

Time 1h

Number Of Ingredients 8

3.5 to 4 lbs bone-in skin on chicken thighs
2 Tbsp avocado oil
1 lemon, zested
3 Tbsp fresh lemon juice
3 Tbsp fresh garlic, minced
2 Tbsp fresh rosemary, minced
1 ½ tsp onion powder
1 tsp sea salt

Steps:

  • Transfer all of the ingredients to a large zip lock back and seal. Shake the bag around well until the ingredients are well-distributed over the chicken.
  • Marinate at least 1 hour, up to 8.
  • When you're ready to bake, preheat the oven to 375 degrees F and transfer the chicken to a large casserole dish.
  • Bake for 35 minutes, then raise the oven temperature to 425 degrees F and bake another 20 to 30 minutes, or until the skin reaches desired level of crisp.
  • Serve with your favorite side dishes, and enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 2 grams carbohydrates, Fat 7 grams fat, Protein 39 grams protein, ServingSize 1 of 8, Sodium 488 grams sodium

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