Rosemary Chicken Breast

Like me, many folks struggle with eating right. Over time, I have found that eating right does not mean I have to sacrifice taste. During the week I make a batch of this Rosemary Chicken Breast and use it for both lunch and dinner menus.

By the way, it is a great way to get your children to eat right. I also make sure to make enough so that I can make my lunch and their’s in a jiffy during weekdays. This is a fool-proof method that I use to make my lunch-packing easy. I also came up with a formula for the kids’ lunch bags, check out this post I did about that.

TipWhite grape juice is a great substitute for dry white wine. It will add sweetness to your recipes and serves as a good liquid to deglaze your pan.  However, to add a punch to your grape juice, mix a tablespoon of vinegar to one cup of grape juice. In addition, if you would like to avoid white wine or juice, you can use vegetable or chicken stock. Substituting stock for other liquids will add flavor to your dishes.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Eating Right doesn't have to taste bland with this delicious Rosemary Chicken Breast. This tender, juicy chicken will become a staple in your home.
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 142 kcal
  • 2 pounds boneless skinless chicken breasts, cut into large pieces
  • 6 crushed garlic cloves
  • 2 stems of fresh rosemary
  • 3 tablespoons EVOO extra virgin olive oil
  • Zest and Juice of 1 lemon
  • 1 tablespoon of grill seasoning blend see how to make a grill seasoning blend
  • 1/2 cup dry white wine
  1. Preheat oven to 450 degrees F.
  2. Arrange chicken in a baking dish. Add garlic, Extra virgin olive oil, lemon zest and grill seasoning to the dish. Toss and coat the chicken with all ingredients. Spread rosemary atop the chicken then place in oven.
  3. Roast chicken for 20 minutes. Remove chicken from oven and add liquids (wine and lemon juice) to the dish. Mix with pan juices.
  4. Turn off the oven place the chicken back in. Remove chicken from the oven after 5 minutes. Spoon juice over chicken and serve immediately.


There you have it folks, my Garlic, and Lemon Rosemary Chicken Breast. Want More, Try my Roasted Broccoli and Mushroom Polenta.

Of course, to see more recipes like this and stay in the know, you have to follow me on Twitter and Facebook.