White Wine Rosemary Chicken

By
Stacy Slinkard
Stacy Slinkard
Freelance writer and wine expert, author of ""Idiots Guides: Wine""; as well as several magazine and online articles.
Learn about The Spruce Eats' Editorial Process
Updated on 12/12/22
White wine rosemary chicken
Cultura/Diana Miller/Riser/Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 3 servings

Rosemary and white wine come together as one to flavor chicken breasts for this easy recipe. The floral flavors of rosemary are perfect for the subtle nuances of white wine and it is a fantastic way to spruce up your chicken dinner.

Any white wine will do. This is the ideal excuse to use up the last of that open bottle which may still be fine to drink but is on the verge of being not-so-great. You might also want to consider a sauvignon blanc which will add another layer of herbal intrigue to the chicken.

Rosemary is an herb that is easy to grow in your garden. Whenever you need fresh rosemary for a recipe, simply pick a few sprigs from the shrub. Or look for it in the produce section. But avoid dried whole leaves of rosemary as they will be like sharp pine needles in the finished dish.

The recipe was designed for 1-pound of chicken breasts. On average, you will get two to three large breasts in a pound, though the wine sauce should easily cover up to four breasts. If you need to bake more chicken, simply increase the sauce recipe.

Ingredients

  • 2 to 3 large chicken breasts halves

  • 1/2 cup white wine

  • 1/2 cup olive oil

  • 1 cup sliced mushrooms

  • 1 tablespoon lemon juice

  • 5 cloves garlic, minced

  • 2 teaspoons minced fresh rosemary

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Place the chicken breasts in a shallow 9 x 11-inch baking dish.

  3. Season the chicken with salt and pepper.

  4. In a mixing bowl, combine the white wine, olive oil, mushrooms, lemon juice, minced garlic, rosemary, mushrooms, salt, and pepper.

  5. Pour the mixture over the chicken. Make sure to cover the entire chicken breast.

  6. Cover the baking dish with foil and bake at 350 F for 30 minutes.

  7. Remove the foil and bake for an additional 10 minutes.

  8. Serve and enjoy.

Tips

  • Serve the baked chicken over rice or with a light pasta dish. It is also perfect for your favorite potato side.
  • Store any leftover chicken in the refrigerator. You can enjoy them within three to four days. It is easy to reheat them in the microwave. If you made too many and want to keep them longer, you can freeze the cooked chicken in a freezer bag or container. Be sure to label it with the date and contents. They are best used within two to six months.

Recipe Variations

  • You can roast a whole chicken with rosemary and white wine sauce, perfect for a family feast. When roasting a whole chicken, the sauce is placed in the roasting dish around the chicken. The chicken itself is seasoned with rosemary and salt. After roasting, the pan sauce can be strained and then served on the side so guests can spoon it over their pieces of chicken. Or, after you cut up the roast chicken and plate the pieces, top it with the sauce.
Nutrition Facts (per serving)
573 Calories
41g Fat
6g Carbs
39g Protein
×
Nutrition Facts
Servings: 3
Amount per serving
Calories 573
% Daily Value*
Total Fat 41g 52%
Saturated Fat 6g 31%
Cholesterol 102mg 34%
Sodium 447mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 39g
Vitamin C 4mg 22%
Calcium 38mg 3%
Iron 3mg 15%
Potassium 554mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)