Rosemary-Garlic Baked Chicken Breast
(68)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 small onion, chopped finely1/4 c. red wine vinegar1 tbsp. good quality olive oil1 tbsp. Dijon mustard1 tsp dried rosemary, chopped2 garlic cloves, finely chopped1/2 tsp. ground sea salt2 boneless, skinless chicken breasts, cut in half for 4 servings
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).
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 180.7
  • Total Fat: 6.5 g
  • Cholesterol: 70.2 mg
  • Sodium: 443.3 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 26.0 g

Member Reviews
  • TWITLET
     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
  • BAVARIANCREAM
     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
  • YENDUCHAKA
     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
  • FROGMOMMY
     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
  • JDILLE99
     really yummy and moist! i used balsamic instead of wine vinegar - love that taste with rosemary! - 5/31/10
  • CD6747473
     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
  • KTBRUIN
     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
  • BROWNFUDGE
     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
  • ELRIDDICK
     Thanks for sharing - 6/21/21
  • FISHGUT3
     thanks - 5/9/21
  • ROSSYFLOSSY
     Delicious recipe. - 4/8/21
  • NASFKAB
     Excellent used thighs instead - 1/27/20
  • 1CRAZYDOG
     Used balsamic vinegar and fresh rosemary. Delicious flavors. OH, and 2 cloves of garlic. - 8/3/19
  • SRIVERS1
     This was really good. - 11/16/18
  • TESSASTILLEY
     NEVER AGAIN! There are way better chicken dishes! So nasty. - 6/5/17
  • SHOBAN5
     elicious! I substituted balsamic vinegar for the red wine vinegar and marinated the chicken in the sauce before baking. Great combination of flavors :D - 3/17/17
  • TARA1234567
     I had the highest hope for this dish based on the wonderful ingredient combination and high reviews. I made as written and found it horribly bland. If I remake I will use balsamic, marinate the chicken in the mixture over night, and sautee briefly to brown a little before baking. - 11/27/16
  • JEANNE_ECKMAN
     I found the chicken to be undercooked so I had to adjust the time. - 11/10/15
  • IM-LUPE
     Great! Used balsamic and served with brown rice. Moist and tender - 3/6/13
  • TAGSUIT2
     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
  • LTHRASH4
     Husband said it would be better if I cut up the chicken breast before I cooked them. - 11/6/12
  • CD12353973
     I used balsamic instead of red wine (only because I forgot it at the store), but it came out very good. - 5/9/12
  • AMLDIXON
     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
  • NAPPILICIOUS
     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
  • LOLOUTE
     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



© 2024 SparkPeople, Inc. - Terms - Privacy