Rosemary-Garlic Baked Chicken Breast

443SHARES
Rosemary-Garlic Baked Chicken Breast

4.3 of 5 (63)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

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

Personally, I prefer a little less vinegar and a tad more mustard, but you can play around with the recipe to your taste preference. 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 servings

Tips

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.


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).

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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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