Try Rosemary Garlic Chicken Medallions for an amazing but remarkably easy dinner. The garlic and oregano round out the classic Mediterranean flavors. Garlic and olive oil really can make everything better. Just try it.
Everyone in my household just about devoured this chicken in one sitting. It is really delicious and yet so simple. The best part is for the cook because it is quick and simple to make.
I love rosemary. It is so flavorful and robust. Just a little bit of this aromatic plant will liven up just about anything. It is really delicious with chicken, cauliflower, soup, beef, pork, eggs and much more.
Like most herbs, rosemary is best when it is freshly harvested. The great thing is is that Rosemary is a remarkably easy plant to grow. It is a drought tolerant plant and will grow with minimal care either in a space in a garden or in a pot. Consult your local nursery to choose a variety that is best suited to you and your location.
It is a slow grower but every year it spreads a little more. Some varieties stay small, if you don’t have that much space. It is so easy to easy out and pinch a little bit of rosemary off the top of the plant to use in various dishes.
The ingredients needed for this recipe are remarkably simple and are probably in your pantry right now.
You will need:
- Olive Oil
- Chicken Breasts
- Garlic Powder
- Fresh Rosemary
- Dried Oregano
To make these Rosemary Garlic Chicken Medallions just warm skillet over medium heat. While it is heating up, cut chicken in 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.
Serve Rosemary Garlic Chicken Medallions with a crispy green salad and some steamed broccoli or cauliflower. It would be especially delicious with some warm, fresh-from the oven slices of No Knead Bread. This recipe would also pair well with a refreshing chardonnay or sauvignon blanc.
You can definitely substitute a different type of meat instead of chicken. This flavor combination is also fantastic on pork chops or steak. You can also use the same seasoning on chicken thighs or legs instead a breasts, the cooking time may be a bit longer. Make sure that your poultry reaches an internal temperature of 165°.
If you are not a fan of rosemary, garlic and oregano you can definitely substitute a different spice combination. I recommend mild chili powder and cumin or a combination of paprika and onion powder. Or get creative and throw on your own favorite herbs and spices.
- 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.
- 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.
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