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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!

Tuscan style rosemary chicken in a skillet.

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.

sauteeing chicken breasts in a skillet

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.

reducing the sauce in a skillet

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)

4.79 from 14 votes
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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!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 3 tablespoon butter
  • 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.

Notes

This recipe is for 6 servings. Each serving is half of a chicken breast.
You can replace the butter with olive oil, but keep in mind that the butter adds body to the sauce.
You can substitute the dry vermouth with white wine, or use chicken stock to omit the alcohol entirely.
Chicken can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for several months.

Nutrition Info Per Serving

Nutrition Facts
Rosemary Chicken (Tuscan Style)
Amount per Serving
Calories
187
% Daily Value*
Fat
 
11.4
g
18
%
Saturated Fat
 
4.5
g
23
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.6
g
Monounsaturated Fat
 
4
g
Cholesterol
 
56.5
mg
19
%
Sodium
 
183.6
mg
8
%
Potassium
 
185.6
mg
5
%
Carbohydrates
 
0.9
g
0
%
Fiber
 
0.2
g
1
%
Sugar
 
0
g
0
%
Protein
 
16.6
g
33
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
1.8
mg
2
%
Calcium
 
9
mg
1
%
Iron
 
0.9
mg
5
%
Net carbs
 
0.7
g
* Percent Daily Values are based on a 2000 calorie diet.