Sautéed Chicken with Garlic and Rosemary in White Wine Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts sautéed with fragrant garlic and fresh rosemary, finished in a light white wine sauce. This mediterranean-inspired chicken ready in about 30 minutes blends olive oil, minced garlic cloves, fresh rosemary into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts and cook for 5-6 minutes on one side until golden brown, then flip and cook another 5 minutes until cooked through and juices run clear. Remove chicken and set aside.
  3. Step 3: Reduce heat to medium, add 4 minced garlic cloves and 2 sprigs fresh rosemary to the skillet, sauté for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup dry white wine and 1/2 cup chicken broth, scraping up any browned bits from the bottom. Simmer for 4-5 minutes until the sauce reduces slightly.
  5. Step 5: Stir in 1 tbsp unsalted butter and 1 tbsp lemon juice, swirling until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return chicken to the skillet and spoon sauce over to rewarm for 2 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken with Garlic and Rosemary in White Wine Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Garlic and Rosemary in White Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chicken with Garlic and Rosemary in White Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Garlic and Rosemary in White Wine Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Garlic and Rosemary in White Wine Sauce?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes