ONE POT LEMON ROSEMARY DIJON CHICKEN AND BUTTER TOASTED RICE PILAF
Everyone's favorite dinner made easy and delicious and all in one-pot!
Provided by Tieghan Gerard
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. 4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!
ROSEMARY RICE
This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
ROSEMARY & GARLIC CHICKEN
Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish
Provided by Mary Cadogan
Categories Dinner
Time 1h
Number Of Ingredients 5
Steps:
- Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
- Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.
Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium
ROSEMARY CHICKEN WITH WILD RICE (WEIGHT WATCHERS)
This is a weight watchers recipe that is probably our favorite. It has a nice combination of tastes and is great as a leftover. Makes 6 servings and each serving is 5 points.
Provided by Chris Kelley
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions.
- In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
- Stir in the rosemary.
- Cook until chicken is cooked through, 3-4 minutes longer.
- Stir in the marmalade, mustard, garlic powder, and pepper.
- Cook, stirring frequently about 3 minutes.
- Add the rice, toss to combine.
Nutrition Facts : Calories 236.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 55, Sodium 194.6, Carbohydrate 23.2, Fiber 2.8, Sugar 1.9, Protein 26.5
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
ROSEMARY CHICKEN WITH RICE & ASPARAGUS
Adapted from an old "Country Cooking" edition of Taste of Home. (To blanch asparagus, drop the pieces into boiling water, remove pan from heat, and let soak for a few minutes - just until tender but not mushy; you could also steam them or use leftover cooked asparagus).
Provided by HeatherFeather
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.
- Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).
- Meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.
- Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
- Cut chicken pieces into thin strips on a cutting board.
- Place a mound of rice in the center of each serving dish and surround with strips of the chicken.
- If you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it).
Nutrition Facts : Calories 293, Fat 6.1, SaturatedFat 1, Cholesterol 75.5, Sodium 536, Carbohydrate 27.6, Fiber 1.1, Sugar 1.4, Protein 29.8
ROSEMARY TOMATO CHICKEN WITH RICE
I got this recipe from a Sicilian girl I used to work with. She brought in left-overs one day for lunch and the aroma was making my mouth water. It's a really good fall or winter meal, very rich and savory. Plus, it's completely delicious.
Provided by Chef Acosta
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Wash and tenderize the chicken and set aside.
- Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
- Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
- Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
- Cover the pan with aluminum foil and bake for 20 minutes.
- At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
- Serve over the rice and enjoy!
Nutrition Facts : Calories 719, Fat 12.8, SaturatedFat 2.3, Cholesterol 136.9, Sodium 1069.7, Carbohydrate 85.1, Fiber 5.6, Sugar 10.2, Protein 63.9
More about "rosemary chicken with rice recipes"
LEMON ROSEMARY CHICKEN & RICE | EASY WEEKNIGHT DINNER RECIPE
From lifeloveandsugar.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 169 per serving
- In a 10 inch skillet over mediumheat, warm the olive oil. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the chicken and sprinkle with salt and pepper.
- 2. Cook until the chicken is browned of the outside, stirring occasionally, 7-10 minutes. It’ll get cooked more, so it’s ok if it’s not cooked through yet. 3. A
- d the rice, rosemary, garlic and onion powder, chicken stock and lemon juice. Stir to combine, cover and bring everything to a boil. 4. O
- ce boiling, reduce heat to a simmer. Cook for 8 minutes, and then stir and add the asparagus. 5. C
EASY LEMON ROSEMARY CHICKEN RECIPE - LITTLE SPICE JAR
From littlespicejar.com
CREAMY ROSEMARY CHICKEN SOUP WITH RICE - THE …
From theroastedroot.net
20 BEST CHICKEN AND RICE RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
ONE-POT LEMON GARLIC ROSEMARY CHICKEN AND RICE
From theroastedroot.net
4.1/5 (5)Total Time 1 hrCategory Chicken Main DishesCalories 385 per serving
EASY BUTTER CHICKEN, LENTIL SOUP, SMOOTHIES AND MORE RECIPES FOR ...
From abcnews.go.com
SKILLET LEMON ROSEMARY CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MARCUS SAMUELSSON'S COCONUT FRIED CHICKEN RECIPE
From today.com
ROSEMARY LEMON INSTANT POT CHICKEN AND RICE - THE ROASTED ROOT
From theroastedroot.net
HEALTHY RICE WITH ROSEMARY - 21 RECIPES | BONAPETI.COM
From bonapeti.com
ROSEMARY CHICKEN RAGù RECIPE - NYT COOKING
From cooking.nytimes.com
ROSEMARY CHICKEN RECIPE | MCCORMICK
From mccormick.com
ONE PAN LEMON ROSEMARY CHICKEN AND RICE – CLAUDIA'S TABLE
From claudiastable.com
SKILLET LEMON CHICKEN WITH SPINACH RECIPE | EATINGWELL
From eatingwell.com
CHICKEN CACCIATORE
From lemonsforlulu.com
BRAISED BEEF WITH RED WINE AND ROSEMARY - RASA MALAYSIA
From rasamalaysia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love