Best 2 Sautéed Rosemary Chicken Recipes

If you are a fan of tender, flavorful chicken dishes that are also incredibly easy to make, then sautéed rosemary chicken is an absolute must-try for any home cook. The combination of juicy chicken with aromatic rosemary creates a dish that is sure to impress. With just a few simple ingredients and minimal effort, you can have a delicious, restaurant-quality meal on the table in no time. So gather your ingredients, heat up your skillet, and let's get cooking!

Let's cook with our recipes!

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE

Chicken with Sauteed Pears and Rosemary Sauce image

Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

3 tablespoons plus 2 teaspoons vegetable oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups apple juice
1/2 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried
Pinch of dried crushed red pepper
1/2 cup whipping cream
1 Bosc pear, quartered, cored, thinly sliced
4 skinless boneless chicken breast halves
1/4 cup Marsala

Steps:

Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

SAUTéED ROSEMARY CHICKEN

Sautéed Rosemary Chicken image

My chicken dish is covered with sauteed mushrooms and onions and draped in a rich beefy sauce accented with rosemary.-Bob Wedemeyer, Lynnwood, Washington

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 bone-in chicken breast halves
1/4 cup all-purpose flour
5 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 cans (14-1/2 ounces each) beef broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
Dash white pepper
1/4 cup cornstarch
1/4 cup cold water
Hot cooked fettuccine

Steps:

Lightly coat chicken with flour. In a large skillet, brown chicken in 4 tablespoons butter. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35-40 minutes or until juices run clear. Meanwhile, saute mushrooms and onion in the remaining butter until tender; set aside., In a saucepan, bring broth to a boil over medium heat. Reduce heat; add rosemary and pepper. Simmer, uncovered, for 20 minutes or until reduced by half. Combine cornstarch and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mushroom mixture. Serve chicken over fettuccine; top with mushroom sauce.

Nutrition Facts :

Tips:

Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary, so it's worth seeking out if you can find it. You can find fresh rosemary in the produce section of most grocery stores.
Don't overcrowd the pan: When you're searing the chicken, don't crowd the pan. If you do, the chicken will steam instead of sear. Cook the chicken in batches if necessary.
Cook the chicken until it's golden brown: Don't be afraid to cook the chicken until it's golden brown. This will help to develop the flavor.
Use a good quality white wine: The white wine you use will add flavor to the sauce, so choose a good quality wine that you enjoy drinking.
Let the sauce simmer: Let the sauce simmer for at least 15 minutes to allow the flavors to meld.
Serve the chicken with your favorite sides: Sautéed rosemary chicken is a versatile dish that can be served with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Sautéed rosemary chicken is a quick and easy dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken. The rosemary gives the chicken a delicious flavor, and the white wine sauce is rich and flavorful. Serve the chicken with your favorite sides for a complete meal.