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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.

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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
    5 of 5 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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  • Very Good
    2 of 2 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!
    2 of 2 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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  • Very Good
    2 of 2 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
    2 of 2 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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  • 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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  • 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
    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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  • 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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  • It was a bit much onion for my family, however the flavor we great, next time we are going to up the garlic & lessen the onion and probably put it in the bottom of the pan since it gave good flavor to the meat. - 3/17/11

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  • Really good, a change from grilled all the time. - 3/9/11

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  • Very good and easy!!! I will definately make it again. I doubled the recipe and it came out so well. I only had alittle onion, so I used instant minced onion and only three cloves of garlic. Also I omitted the salt. I served it with brown rice and peas and it was exceptionally well received!!!! - 2/21/11

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  • omg this was awesome.!!! had my mouth wanting more, WOOT WOOT.!! - 2/20/11

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  • This was moist and juicy and everyone loved it. I used balsalmic vinegar instead as we all like it. I just may have to try the wine vinegar to see if it tastes any different next time. - 2/17/11

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  • have rosemary that needs trimmimng thanks - 1/13/11

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  • Not Only was this the BEST tasting Chicken dinner leaving everyone wanting seconds of it,but it also left my house smelling good. Thanx! Will MaKe this recipe again. - 1/10/11

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  • This was fantastic! So simple yet so full of flavor. I used actual red wine instead of red wine vinegar. Despite the chicken not being marinated beforehand, it still soaked up the flavor during cooking, the chicken was juicy and full of flavor! This would also make a fantastic lamb recipe! :) - 12/30/10

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  • Easy and delicious! - 10/18/10

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  • Oh my goodness....so delicious! I used balsamic vinegar and spicy brown mustard (that was all I had on hand) and this dish was incredible. I was even scraping the juice off the pan to eat because it tasted so good! - 10/13/10

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  • Yummy! We put this over a nice salad - was delicious - will definately make again. Thanks! - 10/13/10

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  • This was delicious and everyone loved it. Easy to make with a different kind of taste. - 9/29/10

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  • I really enjoyed this and my husband did too! Thank you... - 9/26/10

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  • This is a keeper. My kids liked it, too. - 9/24/10

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  • Yummy. Used balsamic vinegar instead. Even my picky kids liked it. A keeper - 9/23/10

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  • Great recipe. Next time I make it I think I will cut the chicken in to cubes,marinade the chicken in the prepared sauce and cook like that. - 9/21/10

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  • sounds great! We will be trying this out tonight & I'll be making extra for lunch tomorrow. - 8/15/10

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  • This was delicious. Even my ultra picky child loved it. I doubled the recipe and now have lunch for the week.
    - 8/9/10

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  • I am going to try this tonight! Looks delic! - 8/6/10

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  • This was quick, and easy, and sooooo yummy! I used balsamic vinegar (it's all I had), and instead of baking it, I sauteed the chicken and simmered it in the sauce on the stove. Cut cooking time by a lot! I served it with couscous and vegetables, and it was a huge hit with my family! Thank you! - 6/21/10

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  • My first attempt at cooking chicken. I do not like any kind of spice except salt so I had to buy everything. Was very good and easy to follow. The spice was not overwhelming. Thanks for making my first attempt so positive. - 6/15/10

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  • I did this a little differently. I sauteed the chicken, then garlic, then added sauce, put chicken back and baked, covered for 15 minutes. Served with rice and swiss chard. - 6/1/10

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  • We really liked the flavor of this chicken. I used spicy mustard instead of dijon because that's all we had on hand. - 4/20/10

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  • The chicken was very moist with subtle flavors of rosemary and red wine vinegar. I cut this chicken up and added it to a salad. - 4/18/10

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  • Love this recipe! It was a last minute choice for me and I had everything needed. We served it with some steamed asparagus and potatoes. I'll be saving this one for weekdays when I'm short on time. - 4/5/10

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  • WOW..This was awsome! On a scale of 1 to 10 my husband and I gave it 11 ~ We were moaning while eating!!! I used honey mustard only because that is what I had in the house and also used chicken wih breast in but removed the skin before baking. Thanks so much for sharing this. - 4/5/10

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  • This tastes great and is quick and easy to prepare too! - 4/3/10

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  • Excellent! My whole family loved this and I did as well. I thought the vinegar was perfect! Wonderful flavor combinations. I served it with long grain wild rice and steamed carrot slices. - 3/14/10

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  • Love it! My sone even ate it and he is picky!!! - 3/8/10

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  • loved it my picky eater kids loved it I will be making this one again - 3/5/10

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  • This was surprisingly good! I used turkey breasts instead of chicken (that's what was already defrosted) but, other than that, changed nothing. Thanks for sharing!! - 3/2/10

    Reply from CHRSTINAG (3/2/10)
    Thanks! That's pretty much what I said the first time I tried it. Then I started playing around to see if it would work boneless. Never thought of turkey ... will have to give that a try. Thanks for trying the recipe!


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  • I made this for my spouse and I for lunch and it was really good! I think I used too much vinegar, and maybe I'll add mushrooms... - 2/25/10

    Reply from CHRSTINAG (3/2/10)
    I relate to the vinegar ... which is why I use a bit less of it than the recipe actually calls for. Please come back and tell me how it went with the mushroom addition. I love mushrooms, so I am curious how it turns out. :) Thanks for trying out the recipe.


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  • delicious!!! - 2/21/10

    Reply from CHRSTINAG (3/2/10)
    Thank you so much for trying out the recipe!


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