Rosemary Garlic and Ginger Chicken Breasts
Elevate your weeknight dinner game with these Rosemary Garlic and Ginger Chicken Breasts—a recipe that perfectly balances earthy, zesty, and savory flavors. Juicy chicken breasts are seared to golden perfection, then simmered in a fragrant sauce infused with fresh rosemary, minced garlic, and grated ginger for a heavenly aroma and taste. A splash of lemon juice and a touch of chicken broth deglaze the pan, creating a silky, flavorful sauce that complements the tender chicken beautifully. Ready in just 40 minutes, this dish is simple yet sophisticated, ideal for family dinners or small gatherings. Serve it with roasted vegetables or a side of fluffy rice to soak up every last drop of the flavorful sauce! Perfect for those seeking a quick, healthy, and aromatic chicken dinner recipe featuring fresh herbs and spices.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 sprigs Fresh rosemary
- 4 pieces Garlic cloves
- 2 tablespoons Fresh ginger
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 0.25 cups Chicken broth
Instructions
Pat the chicken breasts dry with paper towels, then season them on both sides with salt and black pepper.
Peel and mince the garlic cloves, and grate the fresh ginger. Set them aside.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet. Sear for 3-4 minutes on each side until golden brown, then remove them from the pan and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Strip the leaves from the rosemary sprigs and add them to the skillet. Stir for another 30 seconds.
Add the chicken broth and lemon juice to the skillet, deglazing the pan by scraping up any browned bits from the bottom with a wooden spoon.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Cover with a lid and let simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken breasts from the skillet and let them rest for 5 minutes.
Serve the chicken hot, drizzled with the rosemary garlic and ginger sauce from the skillet.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
