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!
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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
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.
🔪 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
Yes, you'll want to only use a teaspoon of dry herb for every tablespoon of the fresh herb.
Cooked chicken should have an internal temperature of at least 165 degrees and not be pink on the inside.
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!
Don't forget to add these delicious, buttery Low-Carb Biscuits with Zucchini and Cheese!
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Grilled Balsamic Chicken Recipe
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chicken with Rosemary Sauce
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Ingredients
- 1 teaspoon olive oil
- 1 pound chicken breast tenders
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup chopped green onions
- ¼ cup dry white wine
- 1 teaspoon minced fresh rosemary
- ½ cup Chicken Broth
- ½ cup half and half
Instructions
- 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.
- 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.
Jennie @themessybakerblog
This dish looks super yummy! Love how easy it is.
Soni
Love the rosemary sauce and this looks so so delicious!!
Soni
Ooh this look delicious and that rosemary sauce sounds fantastic!YUM!!
Heather King
I love Rosemary on my chicken. This looks delicious!
Brianne @ Cupcakes & Kale Chips
Sounds so creamy and delicious! I love chicken with rosemary!
Bernadette Martin
I love a sauce that has rosemary in it. This sounds good, and easy!
From Valeries Kitchen
Love that it has a creamy, but guilt-free sauce. Looks wonderful!
Carlsbad Cravings
This looks deliciously perfect for any day but especially those busy days! yum!
Rachael Yerkes
I love rosemary with chicken! Such a great recipe! THanks!
Arisuchan
This looks so tasty! Plus who dosent love rosemary with a bit of wine and cream? Great job!
Anonymous
I think rosemary adds a great note to chicken dishes -- thanks for sharing -- cathy from Delaware Girl Eats
Anonymous
This looks great for an end of the week dinner- thanks. cathy from Delaware Girl Eats
Isabel Reis Laessig
This recipe looks absolutely amazing. I love rosemary and I can't wait to try it.
Amy Kim
Great recipe! Love the touch of rosemary!
BTW, I do not envy your commute! More power to you!
Sarah Olson
Yum! This chicken and sauce sound so good! I love easy dinners.
Cindy Kerschner
Chicken and rosemary go so well together! This sounds delicious!
Tammi @Momma's Meals
I absolutely love rosemary and chicken together! I can't wait to try this dish, thanks for sharing!
Renee
Oh yum! Now I have yet another great recipe to use the rosemary I have growing at my house.