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Overhead image of a large white pan filled with thinly sliced chicken breasts simmering in a light garlic and rosemary sauce.
4.8 from 10 votes

Rosemary Garlic Chicken Recipe

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 servings
Calories: 378kcal


  • 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.


Calories: 378kcal | Carbohydrates: 3g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 894mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
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