How To Make Garlic Rosemary Chicken
Served with mashed potatoes, this rosemary chicken is packed with the flavors of roasted garlic simmered with mushrooms in wine and broth.
Preheat oven to 400 degrees F.
Drizzle a teaspoon of olive oil over the garlic and wrap in foil. Bake for about 1 hour until golden and soft.
Set aside to cool, then pick out cloves. Set aside.
In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil.
Season chicken breasts with salt and pepper, then sear for about 8 minutes per side until golden. Transfer to a plate.
Return skillet to medium heat, add more oil if necessary, then add mushrooms.
Season with salt and pepper and cook for 5 minutes until slightly wilted.
Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary.
Bring to a simmer, nestle back in the chicken, and let simmer for 6 to 7 minutes until the sauce has reduced slightly.
Stir in spinach and lemon juice and let cook for about 2 minutes more until spinach is slightly wilted.
Serve with mashed potatoes.
- Calories: 430.89kcal
- Fat: 24.02g
- Saturated Fat: 8.74g
- Trans Fat: 0.42g
- Monounsaturated Fat: 9.28g
- Polyunsaturated Fat: 3.99g
- Carbohydrates: 10.70g
- Fiber: 2.19g
- Sugar: 1.81g
- Protein: 40.31g
- Cholesterol: 127.97mg
- Sodium: 767.87mg
- Calcium: 104.83mg
- Potassium: 865.37mg
- Iron: 3.11mg
- Vitamin A: 262.79µg
- Vitamin C: 18.61mg
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