Italian Sauteed Rosemary Basil Chicken

Wednesday, January 24, 2018

This is like my go to recipe when ever I need a tender tasty piece of chicken breast as the main entrée or over fresh lettuce salad greens. I just love this sauteed rosemary basil chicken. The taste is bursting with fresh flavors!

 Italian Sauteed Rosemary Basil Chicken

Here is a delicious pan of sauteed chicken breast. Olive oil, fresh rosemary and basil of course fresh minced garlic.
A wonderful aromatic chicken slow cooked to perfection. A quick way to prepare a meal bursting with flavor!

The flavors and look of this chicken will make your family think you've gone gourmet and will ask for it time and time again.

There are many uses for this sautéed chicken. It's great for topping salads, tasty slider sandwiches or just make it along with some great side dishes to make a perfect meal.

 Italian Sauteed Rosemary Basil Chicken

Give this one a try you won't be sorry. It's perfect alone, topping salads and seasoned to perfection for chicken salad recipes.

This chicken breast also enhances being placed on a bed of rice, or roasted vegetables.

Another suggestion is to use of buttered pasta, mashed potatoes or chopped up for a topping on open faced bruschetta.

We like to add a little hot sauce on ours. I try to keep the calories down since this is a healthier way to eat chicken. You can grill, saute, bake or air fry. Anyway you make this it comes out great!

 Italian Sauteed Rosemary Basil Chicken

 Italian Sauteed Rosemary Basil Chicken

 Italian Sauteed Rosemary Basil Chicken

Sautéed Rosemary Basil Chicken

prep time: 10 minscook time: 45 minstotal time: 55 mins


2 sprigs of chopped fresh rosemary
2  boneless chicken breasts sliced around 1/2 inch thick
3 cloves minced fresh garlic
2 tablespoons chopped fresh basil
olive oil for cooking
canola oil for cooking
salt, black pepper and cayenne pepper to taste

1/4 cup lemon juice
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon dried or fresh parsley


Place sliced chicken breasts in a zip lock bag, add the lemon juice, 3 tablespoons olive oil, oregano, basil and parsley. Marinate overnight or at least 3 hours. Pour out the lemon juice best as you can before saute the chicken.

In a large fry pan, add 1 tablespoon olive oil and 2 tablespoons canola oil. Add the garlic, chicken and rosemary.  Saute chicken on both sides until nicely browned around 5 minutes on each side or until juices run clear.  Add the fresh basil and toss. Sprinkle with salt, pepper and cayenne to taste. Drizzle with rest of olive oil and seasonings you like. Perfect to top a garden salad, chicken salads or as your entree with a side of vegetables.
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1 comment

  1. I'm sure marinating the chicken overnight not only gives it great flavor but also helps to tenderize it. Delicious.


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