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Roasted Chicken Breasts with Rosemary Apples

Roasted Chicken Breasts with Rosemary Apples
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 chicken breast halves, boneless and skinless
  • 1 clove garlic, halved
  • 1 TBLS extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp Black pepper
  • 2 TBLS olive oil
  • 4 large Granny Smith apples, coarsely chopped (about 5 cups)
  • 1/4 cup white wine
  • 2 sprigs rosemary



1 Preheat oven to 400 F. Rub each chicken breast with piece of garlic.

2 Drizzle chicken with olive oil; season with salt and pepper.

3 Transfer to baking sheet, place in oven and roast until juices run clear, about 20 – 25 minutes

4 While chicken is cooking, prepare apples by warming olive oil in medium saucepan over medium-high heat.

5 Add apples, wine and rosemary and cook, stirring, until apples are golden brown and soft, about 15 minutes.

6 If pan becomes dry before apples are soft, add a tablespoon of water and keep cooking.) Remove rosemary sprigs.

7 Arrange chicken on large platter or on individual plates and spoon apples on top. Serve hot.

Source: National Chicken Council

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