rosemary cream chicken;

rosemary cream chicken;

A tender thin chicken breast pan-fried, with a delicious white wine and cream sauce, heavy on the rosemary throughout.

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Originally posted June 12, 2017. Updated for content and clarity on September 7, 2020.

I was craving something easy for my weeknight meal. Life has been a little crazy lately. Between closing the house, starting to pack up for moving, and just keeping up with our daily lives. So I’m proud to say this recipe for rosemary cream chicken is straight from my own kitchen! It’s so simple, but amazingly delicious. You really can’t go wrong with a cream sauce. And be warned, the rosemary is strong. We like rosemary in this house.

To butterfly the chicken and get thin cutlets you have two options. If the chicken breasts are tall you can just slice them long ways into thin cutlets. If you think they’re thin already to start, you can also pound them lightly with a mallet. Using the mallet will make the chicken more tender, but honestly I usually don’t bother. I’m lazy, and usually already have a knife in my hand. And getting out the mallet is one more tool to clean.

When picking out a wine, the key is to pick a wine you like! As easy way to pick is to use a wine that you like to drink. Then you can take a few sips in between the cooking! What? I never do that. The flavor of the wine will be subtle in the finished sauce, so don’t overthink it. My personal go-to cooking wine is Chardonnay. Because it tends to be rich and buttery, it goes really well with foods. Of course, there’s lots of good options. I also like sauvignon blanc, which is funny because it’s got a much different flavor profile. Really, I just reach for whatever’s half-open in my fridge.

This recipe for rosemary cream chicken isn’t too complicated. With a roasted veggie like broccoli and some al dente pasta, you’ve got a full, delicious meal. I went with egg noodles this time, but I’ve also done angel hair pasta. Really you want a good pasta that will soak up all this wonderful cream sauce. The whole goal is to get that sauce to your mouth. Rice is another good option if you’re looking for an alternative to pasta.

I love the light breading on this chicken, it’s simple, and you don’t even need breadcrumbs!  Not that I don’t like breaded chicken, but I find a flour dredge just so much lighter with still all of the flavor. It lets the chicken get a little crisp without the heaviness of a coating. But of course, we need some consistency, so we add rosemary to the dredge as well. The name of the recipe is rosemary cream chicken after all.

If there are any other rosemary lovers out there, then this is the perfect recipe for you! If you decide to make this rosemary cream chicken, let me know! Leave a comment or a rating on the recipe, I would love to hear what you think.

Secrets to Success:

• If you like rosemary, take the recipe literally. If you’re no so convinced, then start with half and build up to the full amount. Taste test as you go.
• Pick your favorite white wine! I prefer chardonnay, but any white wine will do for this recipe.
• Take the sauce off the heat and then add the cheese. This will let it melt and help make the sauce silky.

Looking for other easy weeknight dinners? Check out these options:

• For a hands off dinner option, try this slow cooker thai peanut chicken!
• Hot honey chicken is a great alternative if you want a healthy breaded chicken. Use panko and spice it up hot honey.
• Looking for a beef option? These easy cheesy beef empanads are sure to be a hit.

rosemary cream chicken;

A tender thin chicken breast pan-fried, with a delicious white wine and cream sauce, heavy on the rosemary throughout.

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: bestwithchocolate.com

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Ingredients

Rosemary Chicken

• 2 lb chicken breasts
• ⅔ cups flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ea. salt & pepper
• 1 tsp dried rosemary
• olive oil

Rosemary Cream Sauce

• ¾ cup white wine chardonnay
• 1½ cups cream
• 1 Tbsp dried rosemary
• ¼ cup parmesan cheese

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Instructions

Rosemary Chicken

• In a pan over medium-high heat, add enough oil to coat the bottom of your pan.
• On a plate or in a container, add flour, onion powder, garlic powder, salt, pepper, and rosemary. Crush the dried rosemary leaves between your fingers to break them into small bits and release the flavor. Mix together until evenly distributed.
• Butterfly chicken into thin cutlets. If they're thick, I usually cut them in half, and then optionally can gently pound them to be even flatter. Dredge in flour mixture by adding to the mixture and shaking and turning to coat.
• Add chicken to pan and cook for 2-4 minutes on each side, until cooked through and crisp on the outside. Set aside on a towel to drain.

Rosemary Cream Sauce

• Deglaze the pan used for the chicken by adding the white wine and allow to simmer 2-3 minutes or until reduced by half.
• Add cream and rosemary (again, crush between your fingers to break up large leaves and release the flavor).
• Simmer mixture 5-7 minutes until thickened, then turn off the heat. Add the parmesan cheese and stir until melted and smooth.
• Serve chicken over pasta or rice and top with cream sauce.

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