Garlic Rosemary Chicken

 Garlic Rosemary Chicken

Delicious rosemary and white wine give this chicken dinner all the flavor it needs. Meanwhile, the garlic, mushroom, and spinach sauce add a little extra something without tons of extra calories.

Yields: 4 servings


  • 2 tablespoons olive oil
  • 2 tsp. minced garlic
  • 2 cup fresh mushrooms, sliced
  • 4 (6 to 8 ounce) boneless and skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoons dried rosemary
  • 1/4 cup dry white wine, chardonnay works great!
  • 1 cup low-sodium chicken broth
  • 1 Tbls cornstarch mixed with 3 Tbls water to make a slurry
  • 4 cups baby spinach


  1. Heat 1 tablespoon of the olive oil in a large skillet on medium heat. Once hot, add the mushrooms and garlic. Cook until the mushrooms are lightly browned (about 6 to 8 minutes) and remove from pan.
  2. In the same pan the mushrooms were cooked in, add the remaining olive oil. Once hot, add the chicken breast and season with salt, pepper, and rosemary. Cook, about 6 to 8 minutes, on each side. Each side should be golden brown and then chicken cooked through. Remove the chicken and set aside to keep warm.
  3. Return the mushrooms to the skillet. ON medium heat, add the wine and chicken broth. Bring to a simmer and cook for 5 minutes or until the broth as reduced. Add cornstarch slurry and spinach and cook until wilted.
  4. Place the chicken on serving plates and pour the spinach and mushroom sauce over top. Serve and enjoy