Pan Fried Rosemary Chicken

I love pan friend chicken. Love it. It always looks like more work than it is and you can make it with an endless variety of flavors so it never gets old. This version uses wonderfully fragrant rosemary and the sweetness of onions and garlic (no arguing with me here – garlic and onions that are cooked slowly are deliciously sweet). Pan fried chicken makes a quick family dinner and even though it may not look like it, it is extremely kid friendly. My kids prefer it without the sauce because they will eat onions only if they can’t see them.


  • Chicken
  • Salt
  • Pepper
  • Onion (any variety)
  • Garlic
  • Rosemary (it has to be fresh)
  • Thyme (dried or fresh)
  • 3/4 cup Chicken Broth
  • 1/2 cup Cream
  • Butter


Pound each chicken breast until it is about 1/4 inch thick. This is great if you have an audience. My kids love watching my pound chicken for some reason. They think it’s funny that I am beating their dinner. Season each chicken breast with salt, pepper, thyme and chopped fresh rosemary.

Heat a pan and add 2 T of butter. Add the chicken to the pan and allow it to cook, undisturbed, for about 6 minutes on either side. Remove the chicken from the pan when it is cooked thorough.

Add chopped onion and garlic to the pan and allow it to cook for about 30 seconds then add 3/4 cup of chicken broth to deglaze the pan. Allow the chicken broth to cook down for about 10 minutes then add another 2 T of butter (hey, I never said it was lowfat). Slowly stir the butter in as it melts and then add 1/2 cup of heavy cream. Allow to cook for 3-5 minutes to blend.

Serve the chicken with the sauce drizzled over the top (or plain if you have picky eaters).

Leftover Idea

This chicken is absolutely delicious the next day when sliced and added to a salad.

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