Creamy Rosemary Chicken

Creamy Rosemary Chicken

Published March 13, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 30 min

Prep Time: 10 min | Cook Time: 20 min


Just because you're watching your fat and calories doesn't mean you have to stop enjoying cream sauces. Fat-free half-and-half is a great way to get all the flavor without any of the guilt.

Nutrition Facts
Serving size: 1 chicken breast and 2 tablespoons sauce
Calories per serving: 234
% Daily Value*
Total Fat 4.8g 7%
Saturated Fat 1.5g 8%
Sodium 486mg 20%
Total Carbohydrate 13.1g 4%
Protein 29.8g 41%
Percent Daily Values are based on a 2,000 calorie diet.


  • Juice of 1 lemon
  • 1/3 cup fat-free half-and-half
  • 1/2 teaspoon salt, divided
  • 1/2 cup plus 1 teaspoon all-purpose flour, divided
  • 6 (4 to 5 oz.) boneless, skinless chicken breasts
  • 1/4 teaspoon freshly cracked black pepper
  • 2 teaspoons olive oil
  • 1 cup reduced-sodium chicken broth, divided, plus more as needed
  • 3 tablespoons minced fresh rosemary

Step by Step:

  1. Stir together lemon juice, half-and-half, 1 teaspoon flour, and 1/4 teaspoon salt and set aside.
  2. Season chicken with the remaining 1/4 teaspoon salt and pepper. Dredge lightly in 1/2 cup flour, shaking off any excess.
  3. In a large cast-iron skillet, heat oil over medium-high heat. Add chicken and cook 4 minutes per side, or until golden brown. Add 1/2 cup broth and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked, about 5 minutes. Remove chicken, keeping warm.
  4. Return skillet to heat and add the remaining 1/2 cup broth and rosemary and bring to a boil over medium-high heat. Simmer until reduced by half. Whisk in the half-and-half mixture and cook until sauce thickens. Reduce heat to low and add chicken. Turn to coat with the sauce.