Rosemary-Garlic Chicken

Photo by Maura McEvoy
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 215 calories
    • Fat 10 g
    • Sat Fat 3 g
    • Cholesterol 86 mg
    • Sodium 653 mg
    • Protein 29 mg
    • Carbohydrate 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 21 mg


  1. Check 4 boneless, skinless chicken-breast halves
  2. Check 1tablespoon olive oil
  3. Check 2 garlic cloves, peeled and cut in half lengthwise
  4. Check kosher salt and black pepper
  5. Check 1/2cup sherry vinegar
  6. Check 1/2cup low-sodium chicken broth
  7. Check 1tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
  8. Check 1tablespoon unsalted butter


  1. Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same thickness.
  2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.)
  3. Add the chicken and cook until golden, 3 to 5 minutes on each side.
  4. Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
  5. Cover skillet, reduce heat to medium-low, and cook 3 minutes more or until the chicken is fork-tender. Transfer the chicken to a platter and keep warm.
  6. Increase heat to high and boil sauce until it is thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.