Skip to main content

Rosemary Chicken

Rosemary chicken with garlic butter in a skillet with pan sauce.

In need of an easy and delicious protein to jazz up your weeknight dinners? Well, look no further! Rosemary Chicken is wholesome, easy to make, and bursting with flavor. Made with fresh rosemary, garlic, lemon juice, butter, chicken broth, and honey, this dish has an incredible flavor that tastes great with just about anything.

Because this dish is so versatile, it can be served in a ton of different ways. Serving it for lunch? Slice it up thin and pile it into sandwiches or onto your favorite salads. Preparing it for dinner? Serve it up alongside your favorite veggies and the whole grain of your choice.

Some of my favorite dishes to serve with Rosemary Chicken this time of year include Roasted Green Beans and a bowl of Roasted Garlic Cauliflower Mashed Potatoes. That being said, the options are seriously endless when it comes to how to serve this healthy chicken recipe.

Make a big batch of this easy chicken to serve with lunches throughout the week or serve it at your next family feast or dinner party. No matter how you serve it, this dish guarantees to impress even the pickiest of eaters.

Skillet rosemary chicken with garlic, lemon, and butter sliced on a plate with a skillet in the background.

Key Ingredients and Easy Swaps

To make this delicious chicken dish, you will need the following key ingredients:

  • Chicken breast: I like to use boneless and skinless chicken breasts to make this dish, but you can use any kind of chicken you like. Thighs and drumsticks work great, too!
  • Rosemary: The sauce you will spoon over the chicken is absolutely delicious and we have rosemary to thank for that. Make sure to use the fresh version for the best flavor! You could swap in fresh thyme or oregano as well.
  • Chicken broth: This serves as the base for this delicious sauce. If you don’t have any, vegetable broth will work well too. You could also swap in white wine.
  • Honey. This is totally optional, but I find that a touch of sweetness really enhances the flavor of the sauce and balances it out for a seriously amazing final dish. Pure maple syrup is another option.
  • Lemon juice: This brightens up the dish and enhances the flavors in the mouth-watering rosemary sauce.
  • Butter: A little butter goes a long way in adding to the richness of this incredible dish. Feel free to swap it out for olive oil or a dairy-free butter, if needed.

Recipe Tips

Here are my top tips and tricks for making the best Rosemary Chicken:

  • Marinate your chicken ahead of time for 30 minutes to an hour (or up to overnight) to maximize on flavor and get extra juicy chicken.
  • Let your chicken rest. After your chicken is done cooking, let it rest for about 5-10 minutes before cutting into it. This will help to lock in the juices and super delicious and juicy chicken.
  • Don’t overcrowd your chicken. For best results, leave space between your chicken breasts! This will allow them to brown and cook evenly.
  • Switch up the seasoning. If you don’t have fresh rosemary or want to try a different herb, you can swap it out for thyme, basil, or oregano instead.

How to Serve Rosemary Chicken

This healthy chicken dish makes for a quick and easy way to add lean protein to your meals. If you need some inspiration, here are some of my favorite dishes to serve with chicken:

Sliced rosemary chicken breast on a plate with fresh rosemary and a lemon and garlic pan sauce.

Leftover Chicken Storage Tips

Trust me when I say that this Rosemary Chicken is perfect for meal prep. I love making a batch early in the week, then using it later on for salads, sandwiches, and last-minute dinner entrées. If you’re indecisive like me, it’s the perfect choice because you can add it to a ton of different meals.

To store leftovers, simply seal them up in an airtight storage bag or container. Then, store your chicken in one of two ways:

  • In the fridge for up to 3-4 days.
  • In the freezer for up to 4 months.
Calories 223, Total Fat 5g, Total Carbohydrate 2g, Protein 32g, Serving Size 6 oz.


from Slender Kitchen Blog and Recipes RSS Feed https://ift.tt/BCtL1TD

Comments

Post a Comment

Popular posts from this blog

Huevos a la Mexicana (Mexican Scrambled Eggs)

These Mexican-style scrambled eggs are a classic Mexican breakfast that will quickly become a favorite. Huevos a la Mexicana are ready in just 15 minutes and made with a delicious combination of fresh eggs, tomatoes, onions, and chile peppers.  I love scrambled eggs as much as anyone else, but they can get a little boring at times. When I’m looking for something more exciting, I always turn to these Mexican scrambled eggs. It takes your average scramble and instantly upgrades it to something ten times more flavorful. This egg dish is the perfect way to spice up your morning routine for many reasons.  All you do is chop your veggies, whisk your eggs, and cook it all up. It’s also wholesome, nutritious, delicious, and incredibly easy to customize. Take inspiration from Huevos Rancheros and drizzle the final dish with ranchero sauce . Add fresh spinach, cilantro, or avocado. Top the final dish with queso cotija or shredded cheese. Turn it into breakfast tacos or breakfast...
Post a Comment
Read more

Blackened Ranch Dressing

This Blackened Ranch Dressing is creamy, smoky, and way more flavorful than anything store-bought. It's lightened up with Greek yogurt and buttermilk, and ready in just five minutes (plus chill time). It's perfect for salads, wraps, veggies, or dipping everything in your fridge. from Slender Kitchen https://ift.tt/WEk7G3H
Post a Comment
Read more

Slow Cooker Beef Machaca

Crockpot Machaca is a traditional Mexican dish full of peppers, tomatoes, and spice that makes a delicious taco or burrito filling. The beef comes out perfectly tender and it has just the right amount of heat.  Last night I dreamed about being a cowboy, about long nights on the trail and campfires and ….smores. So maybe it was more like camping than cowboying, but I was riding a horse and dressed in the best of cowboy attire. Where did this cowboy dream come from? I think the blame lies with this Machaca which I ate much too much of last night. You see, Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chili peppers, and was eaten with whatever was handy. Sometimes it was rolled into flour tortillas, many times it was scrambled up with eggs, and sometimes it was fried into crispy little taquitos. This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways. Make extra. You can a...
Post a Comment
Read more