Rosemary Garlic Chicken

3 from 1 vote

Course: Dinner, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Looking for a delicious and easy chicken dinner recipe? Look no further than this rosemary garlic chicken! With just a handful of ingredients and minimal prep time, this dish is perfect for busy weeknights. The combination of fragrant rosemary and savory garlic creates a mouthwatering flavor that is sure to please even the pickiest eaters. Plus, the leftovers (if there are any) are great for salads, sandwiches, and more!

Ingredients

2 tablespoon olive oil
3 chicken breasts large boneless skinless
1 teaspoon salt plus more to taste
½ teaspoon black pepper
1 teaspoon onion powder
4 tablespoon butter - divided
½ onion small - diced
2-3 sprigs rosemary fresh
6 cloves garlic - sliced in half and smashed
¾ cup chicken broth low-sodium
¼ cup vinegar rice or sherry

Instructions

Slice each chicken breast in half lengthwise to make six thinner chicken breast cutlets. Sprinkle both sides with salt, black pepper, and onion powder, to season.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Working in batches, sear half of the chicken for approximately 3 minutes on each side, or until golden and nearly cooked through. Remove the chicken and transfer it to a clean plate. Set aside. Repeat with the remaining chicken cutlets, then remove those to the same plate to rest.
Return the skillet to medium heat. Add a couple of tablespoons of water and scrape off any brown bits that may be stuck to the bottom of the skillet. Add the butter, diced onion, rosemary, and garlic cloves. Mix well to combine. Stirring often, cook for approximately 5 minutes, or until the onions have softened.
Add the chicken broth and the vinegar to the skillet and bring to a simmer. Return the chicken back to the skillet, spooning the rosemary garlic sauce over the top of each chicken breast. Cover and continue to cook for 5 minutes or so, or until chicken is cooked through. Season with freshly cracked black pepper and salt, to taste.

Notes

Alternatively, You may also mince the garlic as opposed to slicing in half and smashing. Rather than adding at the same time as the onion, wait and add the minced garlic until just after the onion has softened.
• Try replacing the vinegar if is too strong or "vinegary", replacing it with fresh lemon juice.
• Extend this recipe and use with chicken thighs. Be aware that bone-in chicken thighs will take much longer to cook as compared to thinly sliced chicken breasts. You may want to cover your skillet and finish cooking the chicken in a preheated oven set to 400°F as opposed to on the stove-top.

Nutrition - See Recipe Post for Nutrition Disclaimer