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.
Serves:
Ingredients
- 1tspextra virgin olive oil,plus 2 tbsp, divided
- 1headgarlic,top sliced off
- 4chicken breasts,pounded ½-inch thick
- kosher salt
- freshly ground black pepper
- 4ozcremini mushrooms,sliced
- 2tbspunsalted butter,divided
- ¼cupwhite wine
- ¾cupchicken broth
- 3sprigsfresh rosemary
- 5ozbaby spinach
- ½lemon,juiced
- mashed potatoes,for serving
Instructions
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Preheat oven to 400 degrees F.
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Drizzle a teaspoon of olive oil over the garlic and wrap in foil. Bake for about 1 hour until golden and soft.
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Set aside to cool, then pick out cloves. Set aside.
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In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil.
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Season chicken breasts with salt and pepper, then sear for about 8 minutes per side until golden. Transfer to a plate.
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Return skillet to medium heat, add more oil if necessary, then add mushrooms.
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Season with salt and pepper and cook for 5 minutes until slightly wilted.
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Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary.
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Bring to a simmer, nestle back in the chicken, and let simmer for 6 to 7 minutes until the sauce has reduced slightly.
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Stir in spinach and lemon juice and let cook for about 2 minutes more until spinach is slightly wilted.
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Serve with mashed potatoes.
Nutrition
- 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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