Chicken with Rosemary Sauce Recipe

Name: Chicken with Rosemary Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 teaspoon olive oil; 1 pound chicken breast tenders; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup chopped green onions; 1/4 cup dry white wine; 1 teaspoon minced fresh rosemary; 1/2 cup Chicken Broth; 1/2 cup half and half

Chicken Tenders served in a creamy rosemary sauce.

This Rosemary Chicken recipe is an easy-to-make, delicious, low-carb dinner for four! The chicken tenders are covered in a creamy rosemary sauce lending a lot of flavor without a lot of work. This quick chicken recipe is elegant enough to serve guests for a special meal, or a romantic dinner for two!

Chicken with Rosemary Sauce on a cream plate with a red napkin

Jump to:

❤️ Why I Love This Recipe
🥘 Ingredients
🔪 Instructions
🙋 Recipe FAQ's
💭 Tips
📖 Variations
🍽 Equipment
Serving Suggestions
Related Recipes
📖 Recipe
💬 Comments

If you're looking for a flavorful dinner for your busy weeknight then this Chicken with Rosemary Sauce is sure to be a hit. This easy, healthy favorite only takes 30 minutes, making it perfect for those nights when you don't want to spend a lot of time in the kitchen.

❤️ Why I Love This Recipe

✔️ This easy recipe is ready in 30 minutes!

✔️ Chicken with Rosemary Sauce is a low-carb, low-sugar recipe!

✔️ This elegant recipe is sure to impress!

🥘 Ingredients

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Olive Oil, to cook the chicken in. I use extra virgin olive oil because it is one of the healthiest, nutrient-rich oils to cook with.

Chicken breast tenders, take skinless chicken breasts and cut them lengthwise into ½" pieces.

Green onions provide a mild, pungent flavor to the dish.

Dry white wine has less residual sugar, intensifies the flavors of the rosemary chicken recipe and enhances the aroma.

Fresh rosemary provides fragrant, pine-like flavors to the sauce.

Chicken broth enhances the sauce by providing a mild, savory element. I use this roasted chicken base and mix it with water to make my own broth.

Half and half brings a creamy, richness to the rosemary sauce.

raw chicken tenders on a white plate with ingredients for recipe

🔪 Instructions

Step 1:

Heat the oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add to hot skillet. Cook 3 minutes on each side, or until chicken has browned.

Step 2:

Add the wine, rosemary, and green onions to the skillet. Return to the burner over medium heat and cook 30 seconds to deglaze the pan, stirring constantly, being sure to scrape up all the browned bits.
Add the chicken broth and bring to a boil. Reduce the heat and simmer 2 minutes. Add the half and half and simmer 2 minutes. until the sauce has thickened slightly.

🙋 Recipe FAQ's

Can you use dry rosemary instead of fresh herbs?

Yes, you'll want to only use a teaspoon of dry herb for every tablespoon of the fresh herb.

How do I know my chicken is cooked through?

Cooked chicken should have an internal temperature of at least 165 degrees and not be pink on the inside.

Is there a dairy-free alternative to half and half?

Yes, oat milk or cashew milk would give that creamy feel and would work in this recipe.

💭 Tips

Chicken broth can be used in the place of wine to deglaze the pan.
Rosemary sprigs will keep refrigerated for up to 2 weeks if wrapped in a damp paper towel and inside a ziplock bag.

📖 Variations

Chicken thighs can be used in place of the chicken tenders.
Heavy or light cream can be substituted for the half and half.
Make it a lemon rosemary chicken recipe by substituting the wine for lemon juice and adding lemon zest as a garnish.

🍽 Equipment

Cutting mat: a surface used to trim any fat from the chicken on.

Kitchen knife: to cut the chicken breasts into tenders.

Large skillet: to prepare the rosemary chicken recipe in.

Tongs: to flip the chicken.

Wooden spatula: to scrap the bits cooked onto the skillet.

Serving Suggestions

Served with a side of Garlic Mashed Cauliflower with Browned butter and your favorite green veggie!

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📖 Recipe