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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 4.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 456.3 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 26.5 g

View full nutritional breakdown of Rosemary-Garlic Baked Chicken Breast calories by ingredient
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Rosemary-Garlic Baked Chicken Breast

Submitted by: CHRSTINAG
Rosemary-Garlic Baked Chicken Breast

Introduction

I can't take credit for this recipe, as it is originally from Weight Watchers Simply Delicious cookbook. I changed it slightly in that I use boneless/skinless chicken breast in favor of a bone-in variety. Personally, I prefer a little less vinegar and a tad more mustard, but you can play around with the recipe to your taste preference. I can't take credit for this recipe, as it is originally from Weight Watchers Simply Delicious cookbook. I changed it slightly in that I use boneless/skinless chicken breast in favor of a bone-in variety. Personally, I prefer a little less vinegar and a tad more mustard, but you can play around with the recipe to your taste preference.
Number of Servings: 4

Ingredients

    1 small onion, chopped finely
    1/4 c. red wine vinegar
    1 tbsp. good quality olive oil
    1 tbsp. Dijon mustard
    1 tsp dried rosemary, chopped
    2 garlic cloves, finely chopped
    1/2 tsp. ground sea salt
    2 boneless, skinless chicken breasts, cut in half for 4 svgs.

Directions

Preheat oven to 400F. Spray a baking dish large enough for the chicken breasts with nonstick spray.

Combine the onion, vinegar, olive oil, mustard, rosemary, garlic and salt in a small bowl.

Place the chicken breasts in the baking pan. Pour onion mixture on top of the chicken. bake until the chicken is browned and cooked through (approximately 40 minutes).

Number of Servings: 4

Recipe submitted by SparkPeople user CHRSTINAG.






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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    Made with balsamic instead of red wine. Also sauteed chicken with garlic & green peppers on stove in sauce. Served with rice. Was a hit with the husband!!! - 7/17/10

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  • 1 of 1 people found this review helpful
    Great recipe! I took out the onion completely and used garlic powder instead of garlic cloves, and it was delicious. I use "pre-trimmed" chicken breasts. They're already thin and most of the fat is trimmed off, so I only baked it for about 30-5 minutes. - 11/11/11

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  • Very Good
    1 of 1 people found this review helpful
    Also made with Balsamic instead of red wine. My chicken breasts were huge, so I covered baking dish with foil for 1/2 an hour and then removed the foil and baked for another 1/2 hour. Came out very tender & juicy. I will definitely make this again & the leftover chicken will be great in other dishes - 9/26/11

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  • Incredible!
    1 of 1 people found this review helpful
    My family LOVED this! My hubby said it was the best chicken he had ever tasted. We happened to have fresh rosemary in our herb garden, so I used it instead of the dried. It was very fragrant when I was cutting it, so it may have changed the flavor a bit. - 8/31/11

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  • 1 of 2 people found this review helpful
    I can't rate this recipe because I'm trying it tonight, but I did want to tell you all that you can do a variation of this on your George Foreman grill and have dinner in minutes.
    Mix the rosemary, olive oil, fresh garlic and some balsamic vinegar and pour over the top of your chicken.Grill it! - 1/18/11

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  • Very Good
    1 of 1 people found this review helpful
    Pretty good. I think it might have been even better if I had marinated the chicken first. I used balsamic vinegar, regular salt, and sliced the onions in rings (makes them easier to remove from the kids' plates). I needed to increase the cooking time to 1 hour. Thanks! - 11/14/10

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  • Very Good
    1 of 1 people found this review helpful
    Tried this with the oriinal ingredients. It is a keeper because my 3yr old who is picky actually ate it!!. I'm going to try with less vinegar and balsamic as I like my chicken darker and less acidic. - 8/14/10

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  • Very Good
    1 of 1 people found this review helpful
    really yummy and moist! i used balsamic instead of wine vinegar - love that taste with rosemary! - 5/31/10

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  • Great! Used balsamic and served with brown rice. Moist and tender - 3/6/13

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  • I made this for my dinner tonight and it was delicious. I add a little more season and it was very moist and delicious. I rate this a 5 star. - 2/10/13

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  • Husband said it would be better if I cut up the chicken breast before I cooked them. - 11/6/12

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  • I used balsamic instead of red wine (only because I forgot it at the store), but it came out very good. - 5/9/12

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  • Loved it! Our chicken was pretty thick so it took a long time (1 hr. 20 minutes), but so tasty and well worth the wait! - 4/12/12

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  • Pretty good. I replaced the rosemary with thyme, made it with chicken breasts, replaced the dijon with spicy mustard, and the red wine vinegar with balsamic. Came out nicely. - 4/1/12

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  • I marinated the chicken in the sauce for about 2 hours and i browned it before baking it at 400 for about 30 minutes. I also made it with balsamic vinegar. A little dry but very good. I will make it again but i will cut the baking time. Thanks !! - 2/26/12

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  • I also used balsamic. It was a little strong, would use less vinegar next time. All in all, still good. - 2/21/12

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  • I made this and my husband, who doesn't care for chicken but will eat it, thought it was really good. Told me to put a "save" on this recipe. - 2/11/12

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  • Unimpressive - wouldn't make it again. - 12/1/11

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  • Very good. I used balsamic vinegar also. - 10/3/11

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  • I loved it!!! I subsituted basalmic, and covered for half the cooking time. Simply divine - 9/29/11

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  • I made this with balsamic vinegar instead (just because that is what I had in the cupboard) and without the rosemary (because I didn't have any) and it was still delicious. - 6/9/11

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  • I will definitely be making this again. I substituted the red wine vinegar for 3 parts actual red wine and 1 part balsamic vinegar... and I doubled the sauce recipe. Next time I will triple! I like having extra sauce. I also used fresh rosemary chopped small, but next time need to grind smaller. - 5/25/11

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  • A little too much onion. I may try again, and also balsamic. - 5/16/11

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  • Too much onion for my taste, but the chicken itself is quite tasty. - 4/5/11

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  • My whole family LOVED this recipe! So moist. My daughter (5) said, "This is the best chicken in the world, Mommy!" So that says something...Thanks! - 4/4/11

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