Easy Rosemary Chicken

Easy Rosemary Chicken

44 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Debbie Asbra
Recipe by  Debbie Asbra

“Quick and easy one-pan entree with enough sauce to serve over rice or noodles. Delicious! If desired, serve with a green salad. Yummy and easy!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the soup, sour cream and rosemary. Mix well.
  3. Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.

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Reviews (44)

Rate This Recipe
Kate S.

Kate S.

Very good. Followed the recipe the first time I made it and would like to have the chicken been more brown and the sauce less thick! It was still tasty and moist, but next time will add some garlic, milk and will brown the chicken.



Our whole family loves this recipe. If you don't mind that the chicken won't be as brown (it's covered in sauce anyway), try covering the baking dish for moister chicken, and you won't have the problem of a sauce that's too thick, either. Absolutely delicious, and a nice creamy consistency to the sauce.



Very GOOD! I only had dried Rosemary and somewhere I read that you only use 1/3 of dried herbs called for in recipes if they call for fresh, but I ended up adding the whole Tbs anyways. But some of my dried rosemary was still hard after it was finished so I would definatly use fresh next time. Added a small amount of milk ad served the sauce over my baked potato also. We loved it.

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Amount Per Serving (6 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 392 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Easy Almond Chicken


next recipe:

Easy Garlic and Rosemary Chicken