Herb Chicken Skillet

(2 Votes)

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SERVES: 4

COOK TIME: 20 Min

Fresh rosemary, a little onion, and some garlic add tons of flavor to chicken breasts in this recipe for Herb Chicken Skillet. To up the flavor even more we simmer these in our skillet with a little Dijon mustard and some flavorful chicken broth. You can bet that every mouthwatering bite will be memorable!

What You'll Need

1 teaspoon canola oil
4 boneless, skinless chicken breasts
2 cloves garlic, finely minced
2 tablespoons finely chopped onion
2 teaspoons fresh chopped rosemary
1/3 cup 98% fat-free chicken broth
1 teaspoon Dijon mustard

What to Do

In skillet over medium-high heat, heat oil until hot; brown chicken on both sides and remove to a plate. Reduce heat to medium-low; add garlic, onion, and rosemary. Cook 4 to 5 minutes, or until softened.
Add chicken broth and mustard to skillet and simmer 3 minutes. Return chicken to skillet and cook 5 to 7 minutes, or until chicken is no longer pink in center.

Tip

Feel free to replace the rosemary with tarragon for a different flavor.

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Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 148
Calories from Fat 38
Total Fat 4.2g 6 %
Saturated Fat 0.8g 4 %
Trans Fat 0.0g 0 %
Protein 24g 49 %

Amount Per Serving % Daily Value *
Cholesterol 73mg 24 %
Sodium 165mg 7 %
Total Carbohydrates 1.4g 0 %
Dietary Fiber 0.4g 2 %
Sugars 0.2g 0 %

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kenziewood07 4352650

Jul 21, 2017

My husband and I have been eating a lot of chicken lately, so this will be a nice recipe to try for a change of pace. The times for cooking the chicken seem a little short, so I would definitely suggest cooking the chicken for a bit longer than written. I use a great food thermometer to check the chick without having to cut into it to check the doneness.

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SissieSass

Jun 20, 2017

I think this sounds so delicious. I am not one to cook chicken on the stove, but this one gets me in the mood to give it a try. I like the fact that you added the Dijon mustard, I think it probably adds the right bit of tart to go with the rosemary and other spices to balance them out nicely in this dish. Do you have a substitute for rice that you like to put with this dish?