Rosemary Chicken Breast Recipes

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ROSEMARY CHICKEN BREASTS



Rosemary Chicken Breasts image

This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 can (14-1/2 ounces) chicken broth, divided
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1 cup uncooked long grain rice
1/2 cup water
10 asparagus spears, blanched and cut into pieces
1 teaspoon grated lemon zest
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional

Steps:

  • In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon zest, lemon-pepper and salt, if desired. , Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice.

Nutrition Facts :

GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

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.

SKILLET ROSEMARY CHICKEN



Skillet Rosemary Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Steps:

  • Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
  • Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
  • Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
  • Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

ROSEMARY & GARLIC CHICKEN



Rosemary & garlic chicken image

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

Provided by Mary Cadogan

Categories     Dinner

Time 1h

Number Of Ingredients 5

8 chicken thighs , skin on
1 tbsp seasoned flour
1 head garlic
3 large stalks rosemary
300ml dry white wine

Steps:

  • Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
  • Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium

CHICKEN BREASTS WITH ROSEMARY AND LEMON



Chicken Breasts With Rosemary and Lemon image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 whole skinless, boneless chicken breasts, about 3/4 pound each
1/4 cup flour
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
4 garlic cloves, unpeeled
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley

Steps:

  • Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
  • Dredge the chicken all over in the flour seasoned with salt and pepper.
  • Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
  • Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 8 grams, Sodium 543 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN BREASTS WITH ROSEMARY



Chicken Breasts with Rosemary image

Make and share this Chicken Breasts with Rosemary recipe from Food.com.

Provided by bert2421

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
salt & pepper
1/3 cup flour
2 tablespoons butter
1/2 cup chicken stock
1/2 teaspoon dried rosemary
1 cup 35% cream
1 tablespoon Dijon mustard

Steps:

  • Pat chicken dry and season lightly with salt& pepper.
  • Dip chicken in flour and shake of excess.
  • Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
  • Remove from pan.
  • Discard any fat from the pan; return pan to heat.
  • Add chicken stock and rosemary.
  • Cook 2 minutes.
  • Add cream and mustard.
  • Bring to a boil.
  • Cook 4-5 minutes until slightly thickened.
  • Season to taste with salt and pepper.
  • Return chicken to pan.
  • Coat with sauce and heat thoroughly.

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

Steps:

  • In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Nutrition Facts :

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