CHICKEN WITH ROSEMARY BUTTER SAUCE — Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
I know it’s been said before, but you really can’t have too many chicken recipes. Especially chicken recipes like this Chicken with Rosemary Butter Sauce.
This delicious dish can be made in about 20 minutes and only dirties one pot! And a sauce made with butter and cream–how could you possibly go wrong there?
This was soooo tasty! Husband and I scarfed ours down with with some pasta. We will be making again. Thank you for something new to do with chicken. ~ Rita
This chicken is nice enough for company, but easy enough for a weeknight meal. My kind of dinner!
I recommend a side of rice, potatoes or pasta to go with the creamy rosemary and butter pan gravy. In fact, it’s not a bad idea to double the sauce so you have some to spoon over your chosen side dish.
Add some grilled or steamed veggies (we like green beans!) and you’ve got a fabulous meal in almost no time.
This is the best and most favoured in my household. Thank you so very much for sharing. Beautiful. ~ Emma
This was one of those dishes my family kept raving about as they ate, and there wasn’t a bite left over, which means this chicken recipe went straight into the regular menu rotation!
This recipe is what I like to call “easy but elegant.” Simple enough for a week night meal, but nice enough to serve for company. I hope you love it as much as we do!
Be sure to save this Chicken with Rosemary Butter Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Chicken with Rosemary Butter Sauce
- Chicken broth
- Heavy cream
- Fresh rosemary
Chicken with Rosemary Butter Sauce
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
- 4 boneless skinless chicken breast halves
- 4 tablespoons butter, divided
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 tablespoon minced fresh rosemary
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
- Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
- Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 167mgSodium: 304mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 38g
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Who Dished It Up First: Adapted from Taste of Home
Yummy chicken! Family loved it.
This dish was delicious, although I may double the sauce recipe. There didn’t seem to be much left to spoon over the rice. But, all three of my picky eaters gobbled it up, and my husband who’s been getting harder and harder to please said it was excellent!
Thanks so much Jodi! Glad everyone like it!
Delicious! I did add some garlic, lemon juice, and lemon zest, but we will be adding this to our recipe rotation! Thanks!
Can this still work if I don’t have the heavy sipping cream?
It would just be chicken in broth, really but it would still work.
I used regular milk and it worked great!
Have you used dried rosemary instead of the fresh?
No but you definitely could. Just use less.
Would you suggest cooking it in the crockpot?
Sour cream works great instead of the heavy whipping cream if you don’t have that which most people have in their fridge. Also adding mushrooms makes a great addition… overall great recipe! All love it!
What is chicken broth I’m New to this cooking game.
What is chicken broth I’m New to this cooking game.
Like the broth in soup.
Think I am going to try this I may use some chicken thigh just cause they are my fave!! This recipe looks oh so good can’t wait to try it! 🙂
Will try this for sure… Yummy!!
I have a large family so I automatically doubled the recipe. There was not enough cream sauce (even with the recipe doubled) to adequately cover the 8 halved chicken breast. This is my suggestion for the sauce:
1 and 1/2 cups chicken broth
1 and 1/2 cups heavy whipping cream
Also, the sauce mixture took close to 12 minutes to thicken. (Stir occasionally!)
This recipe was delicious and my family thoroughly enjoyed it. 🙂
This is the best and most favoured in my household. Special treat only as it is fattening LOL we love this recipe. I did double the liquid portions though so the chicken breast was saturated in the yummy goodness. Thank you so very much for sharing. Beautiful ♡
This was soooo tasty! Husband and I scarfed ours down with with some pasta. I seasoned chicken with salt, pepper and johnnys because I’m a sucker for seasoning. We will be making again. Thank you for something new to do with chicken.
Thank you SO much!
What do you serve this with? I mean by itself?
Could coconut milk work instead of cream? I’m trying to avoid dairy
I think that would work just fine.