Save on Pinterest

Rosemary Lime Chicken

I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons canola oil
  • 1/2 cup white wine or chicken broth
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.
Nutrition Facts
1 each: 244 calories, 9g fat (1g saturated fat), 82mg cholesterol, 389mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • tammycookblogsbooks
    Dec 28, 2020

    The lime and rosemary are great together. My husband especially liked it! Would recommend a side dish that has a mild flavor to balance out the chicken.

  • Gordon
    Aug 7, 2020

    Delicious, I added a little lime zest with the lime juice and reduced the sauce to a syrup consistency. Otherwise I made it to the recipe. The fresh lime and fresh rosemary really went well together.

  • Chaerobic
    May 21, 2020

    Pretty good. I'd make again.

  • Kimosaabe
    May 17, 2020

    Hey ARiser, it’s called Rosemary Lime Chicken for a reason. So your snarky comment is .. well ... lame as hell. Move along somewhere else. I found the recipe not only to be simple but delicious.

  • lorischlecht
    Feb 23, 2014

    I've been making this recipe for several years as a main course. Just recently, I've been using it to cook up my chicken breasts, then use the chicken throughout the week in salads or whatnot. This will be a staple in my house forever.

  • bjsilve0
    Sep 23, 2013

    EXCELLENT. EXCELLENT. EXCELLENT. I have made this often since it was first published in the May/June 2004 issue of ?Quick Cooking?. My other half loves chicken and this recipe is his all time favorite. I have given this recipe to many other people because he talks about it all the time. He tells everyone that it is the rosemary that makes the difference. For a man to do that, you have to know this is excellent. TIP: When a recipe calls for crushed spices rather than using the back of a spoon or mortar and piston, I use a small coffee bean grinder. This releases more of the flavor than the traditional methods. After using the grinder, I just wipe it out with a damp cloth. Easy clean up.

  • ARiser
    Jun 28, 2012

    Minus the rosemary

  • briandean
    Nov 1, 2009

    I use this recipe often. I prefer to use chicken broth over the wine. It's so fast and easy and surprisingly flavorful. This recipe introduced me to rosemary.

  • iamcarrie
    Sep 15, 2009

    I made this for dinner last night and it was delicious!! Very easy, too.

  • awilson
    Jan 18, 2008

    No comment left