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. Proof? This Tuscan style rosemary chicken recipe!
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 stand in front of the fridge thinking “what on earth am I going to make for dinner?”
Now you know the answer to that question – Tuscan Style Rosemary Chicken!
How to make Tuscan style rosemary chicken
Step 1: Cut the chicken breasts in half and blot them with a paper towel so they are completely dry
Step 2: Heat butter and olive oil in a large skillet (large enough for 3 chicken breasts). When the butter has melted, add the garlic and let it cook for 30 seconds until golden.
Step 3: Remove the garlic. You can either discard it (it has already given a lot of flavor to the butter) or add it back in right before the chicken is fully cooked if you really like garlic.
Step 3: Add the chicken breasts and brown them for 1-2 minutes on each side. Reduce the heat and add red wine vinegar and salt. Cover the skillet with a lid and let simmer for about 5 minutes.
Step 4: Remove the lid and add the rosemary and dry vermouth (or white wine). Let it simmer uncovered for about 10 minutes until the chicken is fully cooked and tender. Check the chicken with a knife or a thermometer (should be 165 F°) to see if it’s done.
Step 5: Remove the chicken, increase the heat to high, and add the peppercorns. Boil the sauce until it thickens slightly and add more salt if needed. Pour the sauce over the chicken and serve!
Tips for making rosemary chicken
- I used a little bit of butter in this recipe. You can replace that with olive oil if you want, but the butter not only gives the sauce flavor but also gives it body!
- Pink peppercorns are a bit tart with a heat that is similar to mild chilies. You can certainly omit them, but I really encourage you to try them!
- Many rosemary chicken recipes call for lemon juice. I am not a big fan of that, but feel free to add a little lemon juice if you love lemon.
- This rosemary chicken recipe calls for a dry vermouth (NOT sweet vermouth), but you can also use white wine. Vermouth just has a lot more flavor. If you prefer to omit alcohol completely, you can substitute vegetable or chicken stock.
- Vermouth can easily keep for at least 6 months in the fridge after opening, so a bottle will last for many recipes.
- Make extra! This recipe freezes very well!
More healthy chicken recipes
Love skillet chicken recipes? 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 Tuscan Style Rosemary Chicken, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Rosemary Chicken (Tuscan Style)
- 3 tbsp. butter
- 1½ tbsp. olive oil
- 3 cloves garlic
- 3 large boneless, skinless chicken breasts
- ½ cup red wine vinegar
- 1 tsp. salt
- 1 cup dry vermouth
- 3 tbsp fresh rosemary
- ¾ tsp. pink peppercorns
- 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 garlic and cook for about 30 seconds until the garlic is golden. Discard the garlic.
- Add the chicken breasts and cook until well browned on both sides (1-2 minutes). Reduce heat to medium and add vinegar and salt. Cover immediately and cook for about 5 minutes until the vinegar aroma subsides.
- Add the rosemary and vermouth and 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. Serve over the chicken.