Rosemary Garlic Chicken made with thinly sliced seared chicken breasts in a light and tangy garlic and rosemary sauce. An easy and delicious 30-minute dinner perfect for busy weeknights.
Garlic: More than Just a Recipe Ingredient
This is a somewhat random recipe that actually reminds me a lot of my mom. I can imagine – years and years ago before my parents split – that she would have made something like this. She loves all food – my mother – but she especially loves garlic. And onions. And all those things that really make for wonderful post-dinnertime breath.
Well, my dad, also a fan of garlic (but in lesser extremes) had the nose of a bloodhound when it came to garlic breath. He would know if and probably when anyone in the family ate garlic. Not such a bad thing when we all ate together, but as I got older and I would go out to eat with friends, I can remember the countless occasions when he would get home, walk into my room and say something like, “Oof, it smells like your mother in here“.
Anyway, this simple rosemary garlic chicken is one of those recipes that would have reminded my dad of my mom. And now, it is a recipe that reminds me of them both.
Aside from the prediscussed garlic, you’ll also find diced onion and a tangy sauce of chicken broth and sherry vinegar infused with fresh rosemary. All ingredients my mom would approve of.
How to Make Rosemary Garlic Chicken
See the recipe card below for recipe tips and substitutions
Unless you’re able to purchase chicken breasts that have been thinly sliced for you (I know that Trader Joe’s sells “thinly sliced” chicken), you’ll have to do this job yourself. Don’t fret, it’s maybe a little annoying, but it’s super easy.
Simply place your chicken breast flat on a cutting board. Imagine you’re slicing a bagel in half. That’s exactly what we’re doing with the chicken breast.
Season the chicken with salt, pepper, and onion powder.
Next, heat about 1 tablespoon of olive oil in a 12-inch skillet set over medium-high heat. We’re going to be searing each of the chicken breasts on both sides. You’ll probably have to do this in two separate batches. Aim to get your chicken mostly cooked, but not all the way cooked. Remove the (mostly cooked) chicken to a clean plate.
Deglaze your pan with a couple of tablespoons of water (or even white wine) and gently scrape off any bits stuck to the bottom of the skillet. Add the butter, diced onion, rosemary, and garlic cloves. Mix and cook until the onions have softened.
Stir in the chicken broth and the sherry vinegar, bringing it to a gentle simmer. Nestle the chicken back into the pan and spoon with sauce. Reduce heat to medium-low and cover with a tight-fitting lid. Cook for about 5 minutes, or until chicken is cooked through.
How to Serve
My go-to sides for this chicken recipe are brown rice or mashed potatoes. Sometimes I’ll do mashed cauliflower. Cauliflower rice could work, but it won’t absorb the fantastic sauce like rice or fluffy mashed potatoes. Any veggie side will do, so pick your favorite to get in those daily vitamins and minerals.
Looking for more yummy chicken skillet recipes? Try these reader favorites:
- Santa Fe Chicken Recipe
- Bruschetta Chicken Recipe
- Arroz con Pollo & Chicken and Rice Recipe
- Garlic Mushroom Chicken Thighs
- Creamy Mushroom Chicken Recipe
- Creamy Tuscan Chicken Recipe
Have you tried making this Easy Rosemary Garlic Chicken Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Rosemary Garlic Chicken Recipe
- 2 tablespoon olive oil
- 3 large boneless skinless chicken breasts
- 1 teaspoon salt - to season (plus more to taste)
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 4 tablespoon butter - divided
- ½ small onion - diced
- 2-3 sprigs fresh rosemary
- 6 cloves garlic - sliced in half and smashed
- ¾ cup low-sodium chicken broth
- ¼ cup sherry vinegar
- 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 sherry vinegar to the skillet and bring to a simmer. Return the chicken back to the skillet, spooning the garlic sherry 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.
- 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.
- If sherry vinegar is too strong or "vinegary", try replacing it with fresh lemon juice.
- This recipe is also wonderful with chicken thighs. The overall cooking method is the same, however, keep in mind 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 stovetop.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)