This easy rosemary chicken recipe features juicy chicken seasoned with fresh rosemary, then perfectly pan fried. A simple yet flavourful dinner idea ready in under an 30 minutes! It's inspired by Jamie Oliver's Golden Chicken from his Jamie's 15 Minute Meals recipe book.
It's delicious with our chunky oven chips or our roast mixed vegetables. Try it with a baked potato, veg or salad...the choice is yours!
We're lucky to have a very well established rosemary plant in our garden...that's probably one of the reasons we've done chicken breasts like this so often...it's got to be one of our favourite herbs, especially with chicken, potatoes and on garlic bread as a change from parsley.
Whatever you decide for your sides, enjoy the dish....now let's get cooking the chicken!
Tips
- Rosemary - you can use dried rosemary if fresh is unavailable, but note that the flavour is more concentrated, so use about half the amount.
- Herb and Spice Additions - try adding herbs like thyme, oregano or sage for extra flavour depth. These can compliment the rosemary well. You could also add a touch of lemon zest or lemon juice to add brightness to the dish.
- Marinade Option - for a sweet and savoury contrast, you could use a marinade with olive oil, balsamic vinegar or lemon juice along with rosemary, garlic and a touch of honey.
- Leftovers - shred leftover chicken and use it in sandwiches or wraps with fresh veggies and houmous. You could also chop up the chicken and toss it into a grain bowl or add it to a pasta salad for a quick lunch the next day.
- The easy rosemary chicken recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - you can use dried rosemary in place of fresh rosemary. However, since dried rosemary is more concentrated, use about half the amount. For example, if the recipe calls for 1 tbsp of fresh rosemary, use 1 tsp of dried rosemary.
The chicken is done when its internal temperature reaches 74C. You can check this with a meat thermometer inserted into the thickest part of the chicken. The juices should also run clear, not pink, when cut.
Easy rosemary chicken pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, grains like quinoa or rice, or a fresh green salad.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Easy Rosemary Chicken
Ingredients
- 2 skinless chicken breasts - each breast butterflied into 2 pieces
- 2 sprigs of fresh rosemary - leaves removed and stalks discarded (see Tips)
- salt and freshly ground black pepper
- 1 tbsp rapeseed oil
Instructions
- On a large piece of cling film, season both sides of the chicken with salt and pepper and then sprinkle with the rosemary leaves. Fold the cling film over the chicken and bash with a rolling pin (or similar) to flatten the chicken to 1.5 cm thick.
- Heat a griddle pan or large frying pan on a high heat for 3 to 5 minutes, reduce the heat to medium, then add the oil and the chicken. Cook for 3 to 4 minutes on each side, until golden and cooked through.
- Serve and enjoy with the sides of your choice...it's delicious with sautéed new potatoes with rosemary, or roast mixed vegetables and soubise sauce.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Easy Rosemary Chicken
Ingredients
- 2 skinless chicken breasts each breast butterflied into 2 pieces
- 2 sprigs of fresh rosemary leaves removed and stalks discarded (see Tips)
- salt and freshly ground black pepper
- 1 tbsp rapeseed oil
Instructions
- On a large piece of cling film, season both sides of the chicken with salt and pepper and then sprinkle with the rosemary leaves. Fold the cling film over the chicken and bash with a rolling pin (or similar) to flatten the chicken to 1.5 cm thick.
- Heat a griddle pan or large frying pan on a high heat for 3 to 5 minutes, reduce the heat to medium, then add the oil and the chicken. Cook for 3 to 4 minutes on each side, until golden and cooked through.
- Serve and enjoy with the sides of your choice...it's delicious with sautéed new potatoes with rosemary, or roast mixed vegetables and soubise sauce.
Notes
- Rosemary - you can use dried rosemary if fresh is unavailable, but note that the flavour is more concentrated, so use about half the amount.
- Herb and Spice Additions - try adding herbs like thyme, oregano or sage for extra flavour depth. These can compliment the rosemary well. You could also add a touch of lemon zest or lemon juice to add brightness to the dish.
- Marinade Option - for a sweet and savoury contrast, you could use a marinade with olive oil, balsamic vinegar or lemon juice along with rosemary, garlic and a touch of honey.
- Leftovers - shred leftover chicken and use it in sandwiches or wraps with fresh veggies and houmous. You could also chop up the chicken and toss it into a grain bowl or add it to a pasta salad for a quick lunch the next day.
- The easy rosemary chicken recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE