Sunday, January 20, 2013

Chicken with Rosemary Butter Sauce

It seems as if I am on a Rosemary kick lately.  This is my second post in a week that involves both chicken and Rosemary.  However, this delightful little chicken dish could not be more different than this Rosemary & Lemon Roasted Chicken that I posted last Sunday.  This recipe is simple and fast enough for a weeknight dinner, but elegant and delicious enough for a Sunday night meal or company. The butter sauce is amazing drizzled over a tender baked potato, so nine times out of ten, that is what I serve along side this dish.  As a side note, I have also used this same recipe using boneless pork chops, rather than the chicken, and I liked it just as much, if not more.  It is really a versatile sauce and also pairs wonderfully with roasted veggies like asparagus.  Also, the recipe calls for only 5 ingredients (including the chicken!), and there is a high likeliness that you already have most of the ingredients in your kitchen.  It is kind of a go-to meal when I need something simple and delicious!

Chicken with Rosemary Butter Sauce

Serves 4
*If you are planning on serving 4 people with this and would like to also use the sauce for potatoes or other vegetables, considering doubling the sauce.  That way you will have plenty to spare.  Also, because this is a thin sauce, I think it is infinitely better if your chicken breasts are on the thinner side.  If you don't have thin breasts, just slice them in half.  That way you will have a better sauce to chicken ratio.

4 boneless skinless chicken breast halves
4 Tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/2 Tablespoon minced dried Rosemary (You can use 1 Tbsp. fresh Rosemary if you prefer, but we have found that we like the taste of the dried better)

In a large skillet over medium heat, cook chicken in 1 Tablespoon of butter for 4 to 5 minutes or until juices run clear.  Remove from heat and keep warm.  Add broth to the pan and cook over medium-low heat, stirring to loosen browned bits from the pan.  Add cream and bring to a boil.  Reduce heat.  Cook and stir until slightly thickened.  Stir in rosemary and remaining butter until blended.  Serve sauce over chicken.

Recipe Source:  Taste of Home

I shared this recipe on several blogs:

Chef In Training
Inside BruCrew Life
Pint-Sized Baker
Lil Luna
Buns in My Oven
Somewhat Simple
Sweet Bella Roos
Taste and Tell
The Country Cook
Foodie Friends Friday
Tidy Mom
Tater Tots & Jello
What's Cooking With Ruthie
Or So She Says
I Heart Nap Time


  1. This sounds delish! Pinning for later!

  2. Thank you! It really is a pretty delicious dish! Thanks so much for stopping by!

  3. Hi Heather! I saw you linked up at the Sundae Scoop.. this definitely caught my eye and I am pinning! Also, I am following you on facebook!
    Beth @ The First Year Blog

  4. The sauce for this chicken sounds amazing! Thanks for sharing on Foodie Friends Friday!


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