Crazy-Good Rosemary Chicken


Crazy-Good Rosemary Chicken

Crazy-Good Rosemary Chicken
1 Hr
15 Min

You can serve up a restaurant-worthy dinner while sticking to your budget, with this easy recipe for Crazy-Good Rosemary Chicken. These juicy chicken breasts are topped with a flavor-packed sauce made with some onions, a little lemon juice, a splash of wine, and a bit of mustard. The results are amazing!

What You'll Need

  • 4 (6-ounce) boneless, skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1/2 lemon
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary
  • 2 tablespoons all-purpose flour
  • 1/4 cup thinly sliced onion
  • Juice of 1/2 lemon
  • 1/2 cup dry white wine
  • 1 teaspoon Dijon mustard

What to Do

  1. Between two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
  2. In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
  3. Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
  4. In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.


If you like this recipe, then you should check out our collection of Tasty, Quick, and Easy Chicken Recipes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 328
  • Calories from Fat 131
  • Total Fat 15g 22 %
  • Saturated Fat 2.4g 12 %
  • Trans Fat 0.0g 0 %
  • Protein 37g 73 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 109mg 36 %
  • Sodium 372mg 16 %
  • Total Carbohydrates 4.8g 2 %
  • Dietary Fiber 0.3g 1 %
  • Sugars 0.6g 0 %

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The recipe is first-rate and requires relatively little work and preparation time. The dish is loaded with flavor of upscale bistro quality. I made one change in the recipe because I wanted to cook all of the breasts at one time while reducing the sauce mixture I added chicken broth to the mixture in a reduction pot rather than wait for the breasts to yield their juice in the skillet. No problem! Great meal!

Looks good. I've been making lots of sheet pan meals. Any vegetable tastes great when baked.

Looks wonderful. If we use dried rosemary, do we use less?

Hello! Yes, use only 1 tsp dried rosemary in place of fresh rosemary. :)


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