Try these chicken breast medallions with rosemary for an amazing but remarkably easy dinner. Tender and savory, this dish is amazing every time.
The garlic and oregano round out the classic Mediterranean flavors in this quick one-pan chicken breast recipe. Garlic and olive oil really can make everything better.
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Pan fried, over the stove, this is one of the simplest meals that I make on a regular basis.
Everyone in my household devoured this chicken, usually in one sitting. It is really delicious and yet so simple. The best part is for the cook because it is quick and easy to make.
The rosemary and garlic flavor combination is always a big hit in this dish. It is so flavorful and robust. Just a little bit of this aromatic duo will liven up just about anything.
This recipe clocks in right at 20 minutes which makes it a win/win meal. Not only is it delicious but it is also super quick to make.
It is a great meal when you you want something fast and easy but also looks nice. It can easily be dressed up for a fancier occasion or just whipped together at the last minute.
It is also very easy to double or half this recipe as needed.
What are Chicken Medallions
Chicken medallions come from cut potions of chicken breast. They are usually even in size and are ¾ to 1 inch thick.
They tend to cook quickly and evenly because of their small size. Avoid over cooking medallions though because they can dry out quickly.
Ingredients
The ingredients needed for this recipe are so simple. Most likely you already have what you need right in your pantry.
- Olive oil
- Chicken breasts - 2 large
- Garlic powder
- Fresh Chopped Rosemary (or dried)
- Dried Oregano
- Salt
Start with 2 large boneless, skinless chicken breasts. If your chicken breasts are smaller then use 3.
Like most herbs, rosemary is better when it is fresh. I usually pick it straight from my garden. Luckily, it is an easy plant to grow.
However, you can use dried rosemary instead. Just reduce the amount to half a teaspoon since the flavor will be more intense.
Directions
To make these Rosemary Garlic Chicken Medallions just warm skillet over medium heat. While it is heating up, cut chicken in 1 inch slices, widthwise and slightly diagonal.
Next spread oil around in bottom of skillet and add the chicken. Sprinkle with half of garlic powder, rosemary, oregano and salt.
Cook for about 7-8 minutes on each side. Flip your chicken over and sprinkle with the rest of the herbs and salt. Cook until both sides are golden brown.
What to serve with
It is perfect with crispy fresh asparagus or green beans, if available. You can also serve with a green salad and some steamed broccoli or cauliflower.
Don’t forget some warm crusty bread, straight from the oven. It also goes well with any kind of potato, mashed, baked or fried or some yummy wild rice.
In addition, this amazing chicken pairs well with a refreshing chardonnay, sauvignon blanc or even a simple red table wine.
Storing, Reheating and Freezing
Store any leftovers in an airtight container in the fridge for up to 5 or 6 days.
To reheat place the chicken medallions in a warmed skillet on the stove top. Add several tablespoons of water to the pan and top with a lid. Steam the chicken for about 10 minuted or until warm.
You can also reheat it in the microwave. Nuke each piece for 30-60 seconds or until warmed throughly.
Leftovers can also be frozen to enjoy later. When ready to use just defrost in the refrigerator overnight and then reheat according to the directions above.
Variations & Substitutions
You can easily substitute different herbs if you are not a fan of rosemary and garlic. You could try chili powder and thyme, dill, parsley and tarragon, coriander and mint or your own favorite combinations.
This is also a great recipe to use pork or beef in place of the chicken. Slender pork cutlets can be sliced into medallions while tender beef cuts such as tenderloin work the best.
Chicken thighs or legs can also be used. The cooking time increases to 35 minutes for legs and 45 minutes for thighs, or until the internal temperature reaches 165°. Remove the skin first for the best flavor and results.
Feel free to add your favorite sauce to this. A dab of garlic aioli (mayonnaise mixed with minced garlic), barbecue sauce or steak sauce are delicious additions.
You could also add ¼ c. heavy cream while cooking for a rich creamy sauce. Or incorporate ¼ c. of white wine for a delicate wine poaching.
Recipe
Chicken Breast Medallions with Rosemary Recipe
Ingredients
- 2 Tbs. Olive Oil
- 2 Large Chicken Breasts
- ½ tsp. Garlic powder
- 1 tsp. Fresh Chopped Rosemary or ½ tsp dried
- ½ tsp. Dried Oregano
- ⅛ tsp. Salt.
Instructions
- Warm skillet over medium heat.
- Cut chicken into ½ inch slices, widthwise and slightly diagonal.
- Spread oil around in bottom of skillet. Add chicken to pan.
- Sprinkle with half of garlic powder, rosemary, oregano and salt. Cook for about 7-8 minutes.
- Flip chicken to other side and sprinkle with remaining herbs and salt. Cook for another 7-8 minutes or until both sides are becoming golden brown.
Notes
Frequently Asked Questions
Chicken medallions come from cut potions of chicken breast. They are usually even in size and are ¾ to 1 inch thick.
Preheat your pan to medium heat and cook in olive oil for about 7 minutes on each side. Avoid over cooking.
Yes, you can make this ahead of time and then reheat right before serving.
Yes. Chicken breast medallions are one of the leanest meats available. They are low in fats and high in protein while providing iron, zinc, selenium, and B vitamins.
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Please leave your questions, comments and ratings below!
ilknur
I tried this for dinner last night and served it with rice pilaf and a side of simple green salad with sour pomegranate dressing. I loved it so much that I'm ready to make this again tonight!