Rosemary Garlic Chicken in 15 Minutes

Often, a simple protein with veggies is the best solution for a weeknight dinner and this rosemary garlic chicken recipe does not disappoint. It’s bursting with satisfying flavors that compliment a variety of side dishes so you can pair it with just about anything. Plus, it’s easy to make and you can do it in 15 minutes or less.

Whether preparing a quick dinner or reheating leftovers for lunch, this rosemary garlic chicken is versatile and delicious.

 

The Secret to Great Tasting Rosemary Garlic Chicken

You know the residue that builds up on the bottom of the pan when you cook protein or veggies? It’s got a fancy name–fond–and it is a flavor goldmine!

The secret to capturing these bold flavors is to deglaze the pan after cooking. Deglazing is the process of pouring a little liquid into a hot pan and then scraping up the brown bits in the bottom so they can be incorporated into the dish directly, or an accompanying sauce.

Common deglazing liquids include wine, water, and stocks or broths, but just about any liquid will work.

In this rosemary garlic chicken recipe, I use low-sodium chicken broth for extra flavor. When the salt, garlic and residual chicken fat dissolve into the broth, it creates a beautiful golden sauce that can be poured over the chicken or accompanying veggies to give your simple meal restaurant-level flavor.

 

Rosemary Garlic Chicken Recipe Ingredients

Chicken Breasts

Thinly sliced breasts cook quicker and more evenly, but chicken tenders work just as well. If available, look for organic, pasture raised or free-range chicken. You’ll need 1 – 1 ½ pounds of whichever cut you choose.

 

Low-Sodium Chicken Broth or Stock

I always have an open carton of broth in the refrigerator that I use for deglazing pans and cooking rice. I prefer low-sodium broths so I can control the amount and type of salt used. If you already have an open carton of broth at home, just use that–the flavor doesn’t matter. Use water in a pinch. You only need 2 tablespoons to deglaze the pan.

 

Fresh Garlic

One large clove gives extra bite and texture to the garlic sauce at the end. Crush, chop and let it rest for a few minutes to maximize the natural health benefits of garlic.

 

Extra Virgin Olive Oil

You’ll need 4 teaspoons of high-quality extra virgin olive oil, divided. I’ve been using the Ultra-Premium oils from Pour Olive exclusively for over a decade, but any fresh, premium quality EVOO will work. [Get 10% off your first order at Pour Olive with my partner link].

 

Rosemary

In this rosemary garlic chicken recipe, I use 1 teaspoon of dried, cracked rosemary. Alternatively, 3 teaspoons of fresh rosemary is lovely. Just remove the leaves from the stems and finely chop them.

 

Garlic Powder

In addition to fresh garlic, I also use ¼ teaspoon of garlic powder in this recipe. The fine texture makes for more even distribution of flavor, and it creates a better fond than the chopped pieces alone. If you prefer to use only fresh garlic, increase the quantity to 3 cloves.

 

Fine Sea Salt

No recipe is complete without salt. ¼ teaspoon is enough for your rosemary garlic chicken.

 

How to Make Rosemary Garlic Chicken

Prepare the Chicken & Seasonings

If frozen, thaw the chicken breasts.

Heat a large plate in your oven at 160º, or pop it in your warming drawer.

Using the side of a large chef’s knife, crush the fresh garlic, then chop finely. Set it aside to rest in a tiny bowl.

In another small bowl, combine the granulated garlic, rosemary and salt and stir.

Rinse the chicken in cold water and pat dry with paper towels. Then add to a large stainless steel or glass mixing bowl. Drizzle about 2 teaspoons of extra virgin olive oil over the chicken pieces. Using tongs or your hands, toss until thoroughly coated in the olive oil. Then sprinkle the salt and seasoning mixture over the chicken, mixing with your hands until evenly coated. (Gloves work great for this if handling raw meat makes you cringe)

Wash your hands thoroughly with soap and warm water for 20 seconds (or discard the gloves if using).

 

Cook the Rosemary Garlic Chicken

In a large ceramic-coated non-stick pan, heat the remaining 2 teaspoons of olive oil on medium-low heat.

Once warm, add the chicken breasts and cook until the internal temperature reaches 165º (about 8 minutes), flipping the chicken once about halfway through. Use a meat thermometer to ensure the chicken is cooked thoroughly, but not overdone.

Once cooked, set the chicken on the warm plate to rest.

Immediately add the chopped garlic to the pan and quickly stir until slightly brown and fragrant (10-20 seconds depending on non how hot your pan is). The garlic will burn very quickly so don’t take your eyes off it. Once brown and fragrant, turn off the heat and pour the broth into the pan, giving it a quick swirl with your wrist so it loosens the fond. Scrape any remaining fond from the pan with a wooden spoon, then pour the liquid and chopped garlic over the chicken or accompanying side dish.

Refrigerator any leftovers in an airtight glass container for up to 3 days.

 

What to Serve with It

The flavors of rosemary garlic chicken compliment any number of savory side dishes. Try it with Sautéed Brussels Sprouts, Easy Riced Broccoli or Savory Millet to start.

If you enjoyed this rosemary garlic chicken recipe, please leave a rating below and Pin it so you can revisit it the next time you need a quick protein.

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