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Garlic Rosemary Chicken


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  • 1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
  • 1 head garlic, top sliced off
  • 4 chicken breasts, pounded 1/2" thick
  • kosher salt
  • Freshly ground black pepper
  • 4 oz. cremini mushrooms, sliced
  • 2 tbsp. unsalted butter, divided
  • 1/4 c. white wine
  • 3/4 c. chicken broth
  • 3 sprigs fresh rosemary
  • 5 oz. baby spinach
  • Juice of 1/2 a lemon
  • Mashed potatoes, for serving



Step 1

Preheat oven to 400°.
Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
Serve with mashed potatoes.

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