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Intensely aromatic, this Tuscan Style Rosemary Chicken is an easy low-carb recipe that’s simple enough for a weeknight and elegant enough for a dinner party!
I am a firm believer that great meals don’t have to be complicated or time-consuming.
And this Tuscan style rosemary chicken recipe is proof!
It ticks all the boxes for an ideal recipe:
- Ready in about 30 minutes? Check.
- Can be made with less than 10 ingredients? Check.
- If I have fresh chicken, can I make it from things in my pantry? Check.
So, it’s pretty much the perfect meal for those nights when you’re standing in front of the fridge thinking “what on earth am I going to make for dinner?”
On the other hand, it’s so full of delicious flavors, you could easily serve it to impress dinner guests!
There’s really never a bad time for this versatile, tasty recipe.
How to make Tuscan style rosemary chicken
This tasty dish comes together in 1 skillet and 6 easy steps!
Step 1: Cut each chicken breast in half. Blot the chicken dry with a paper towel.
Step 2: Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter has melted, add the whole garlic cloves and cook for about 30 seconds to flavor the butter. Once the garlic is golden, discard.
Step 3: Add the chicken breasts and cook until well-browned on both sides, about 1-2 minutes.
Step 4: Reduce the heat to medium and add the vinegar and salt. Cover and cook for about 5 minutes until the vinegar aroma subsides.
Step 5: Add the rosemary and vermouth. Cook uncovered until the chicken is tender and has reached 165 degrees Fahrenheit on a thermometer (about 10 minutes). Remove the chicken to a large platter.
Step 6: Add the peppercorns to the skillet and bring the sauce to a boil. Boil for 3 – 5 minutes until the sauce has reduced and is slightly thickened. Pour over the chicken to serve.
Choosing the flavors for your dish
The ingredients in this recipe are what gives the chicken such an intense, amazing flavor.
I like to use a little bit of butter because it gives the chicken as well as the sauce flavor and body. You can replace it with olive oil if you want, but I think the butter adds a lot to this recipe.
I also really enjoy cooking with pink peppercorns! They are a bit tart and have a heat similar to mild chilies. You can certainly omit them, but I really encourage you to try them! You may find yourself looking for more recipes to incorporate them into your cooking.
On the other hand, many rosemary chicken recipes call for lemon juice. I don’t think this recipe needs it, but feel free to add a little if you love lemon.
I also want to point out that this recipe calls for dry vermouth, not sweet vermouth. You can also use white wine, but keep in mind that vermouth will add a lot more flavor.
Also, vermouth easily keeps for at least 6 months in the fridge after opening. So a single bottle will last you for many recipes!
If you prefer to omit alcohol completely, you can substitute vegetable or chicken stock in place of the vermouth.
Storage
This recipe stores very well. I always like to make extra to have for easy meals in the future!
You can store leftover chicken in an airtight container in the refrigerator for 3-4 days. You can also freeze it for longer storage, it keeps very well!
More healthy chicken recipes
Love healthy, flavorful chicken recipes that come together in a skillet or pan? Then you might also enjoy:
For even more great chicken recipes, you can also check out my roundup of the best healthy diabetic chicken recipes! Or you can learn how to cook the perfect juicy chicken breast every time in our guide on how to bake chicken breast in the oven.
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Rosemary Chicken (Tuscan Style)
Ingredients
- 3 tablespoon butter
- 1½ tablespoon olive oil
- 3 cloves garlic
- 3 large boneless, skinless chicken breasts
- ½ cup red wine vinegar
- 1 teaspoon salt
- 1 cup dry vermouth
- 3 tablespoon fresh rosemary
- ¾ teaspoon pink peppercorns
Instructions
- Cut each chicken breast in half. Blot the chicken dry with a paper towel.
- Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter has melted, add the whole garlic cloves and cook for about 30 seconds to flavor the butter. Once the garlic is golden, discard.
- Add the chicken breasts and cook until well-browned on both sides, about 1-2 minutes.
- Reduce the heat to medium and add the vinegar and salt. Cover and cook for about 5 minutes until the vinegar aroma subsides.
- Add the rosemary and vermouth. Cook uncovered until the chicken is tender and has reached 165 degrees Fahrenheit on a thermometer (about 10 minutes). Remove the chicken to a large platter.
- Add the peppercorns to the skillet and bring the sauce to a boil. Boil for 3 – 5 minutes until the sauce has reduced and is slightly thickened. Pour over the chicken to serve.
Dianne
Wonderful chicken recipe. My husband enjoyed it also. I served it with peas and jasmine rice. Will use this again soon.
Katie
Hi Christel,
This recipe is delicious! Even my picky kids loved it, which is a huge victory. I just wanted to thank you so much for your website and all of the practical, smart and wonderful advice you offer. I was recently shocked by a diagnosis of diabetes – I thought I was pretty healthy and didn’t have any of the usual symptoms, so I was caught off guard. I didn’t know where to start and was feeling so overwhelmed by the sudden life change. I have found so much help and guidance here and I finally feel like I can get a handle on this. I’m officially your biggest fan! Thank you for helping me through this transition.
Christel Oerum
Aww, thank you! I’m glad you feel more confident and that our page has helped you
Kimberly
Hi Christel,
My family and I enjoyed this recipe. I chose it because of the low calorie count for it, we are trying to lose weight.
I am using MyFitnessPal to log my eating habits and calories. I really want to be very close to accuracy, so I manually (linking it to your site recipe) entered this recipe into MyFitnessPal to calculate and the calories per serving is a whopping 432 calories, and the fats were increased as well.
I wanted to let you know about this discrepancy.
Christel Oerum
When you automatically pull the recipe into MyFitnessPal it assumes 12 lbs (!) not oz. of chicken, which isn’t what we have in the recipe. It’s a MyFitnessPal error. If you use the app a lot, always check that it’s actually pulling in the right ingredients and volumes, sometimes it’s wacky. Once the app pulls in all the ingredients and volumes you can click on the individual item (such as the chicken) and adjust it to the right volume. I hope that makes sense
nagendra
I just love this recipe! Keep posting like this.
Joanie
This chicken is so tender and juicy and I loved that it could be made with ingredients already in my pantry. Such a delicious meal!
Tara
Love, LOVE the pink peppercorns in this — pretty and tasty!
Monica
Hi Christel, I really love this recipe, I have been using it for a long time. Can’t wait to share it out.
Just wondering this recipe is good for hight blood pressure?
Christel Oerum
Hi Monica – I’m glad you like it.
According to the American Heart Association (AHA) 2017 guidelines people with high blood pressure should limit sodium to less than 2,300 milligrams (mg) per day (less than a teaspoon of salt); people who have or at risk for high blood pressure, who are age 51 and older or have other health problems may benefit from restricting their sodium intake to 1,500 mg per day. You should discuss with your doctor how much sodium is safe for you.
One serving of the chicken has about 184 mg sodium which I consider a low sodium dish. So if your sodium intake for the rest of the day is below 1,300-2,100 mg (depending on your doctor’s advice, I’m not a medical professional) you should be ok