Tuesday, November 7, 2017

Rosemary Wine Chicken

One of my favorite staples in our house growing up was my Momma’s Rosemary Wine Chicken.  It is one of the recipes that I have carried over to our household as well, and today I’m going to share it with all of you!  

Buy It

Boneless, skinless chicken breasts
Onion Powder
Lemon Pepper
1 white onion, sliced into rings
1 cup White Zinfandel (I typically use Barefoot)
1 can Cream of Mushroom soup (I use Campbell’s 98% fat free)
4 oz. sour cream (I use low-fat)

Use It

9 x 13 glass pan

Make It

1.    Preheat oven to 350 degrees.
2.    Trim and wash your chicken breasts and pound with a mallet to flatten and tenderize. 
3.    Sprinkle both sides of each chicken breast with garlic, onion powder, salt, pepper, lemon pepper, basil, and rosemary and lay in the bottom of a greased 9 x 13 glass pan. 
4.    Arrange sliced onions over the top of the chicken.
5.    In a separate bowl, whisk together White Zinfandel and Cream of Mushroom soup and then pour over the top of the chicken.
6.    Cover the dish with aluminum foil and bake for one hour.
7.    When chicken is cooked through, remove baking dish from the oven and then remove chicken from the baking dish.
8.    Whisk sour cream into the original baking dish with the onions and wine mixture and then add chicken back to the baking dish.
9.    Serve chicken with lots of sauce and onions over the top.

This dish goes perfectly with mashed potatoes because the wine/soup/sour cream sauce is soooo delicious!  I basically make a pool of it in my mashed potatoes and keep refilling it throughout my meal.  It’s so delicious I swear I could eat it like soup!  I’ve even been known to make broccoli as a second side and then put the sauce on it as well.  So basically my plate is just one big pool of sauce with some chicken, mashed potatoes, and broccoli floating in it.  Haha.  #Truth

This has been a lifelong favorite of mine and I hope your family loves it as much as ours does!

And now it's time for the Tuesday Talk Link Up!

Hosted by:

Stephanie at Wife Mommy Me | Pinterest | Facebook | Instagram
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Whitney at Polka-Dotty Place | Pinterest | Facebook | Instagram


  1. Looks delicious! I bet this has the BEST flavor! I just love to carry recipes we grew up with into adulthood! I can't wait to try this! Happy Tuesday!

    1. It does have amazing flavor! The kids even like it as long as I rinse off the sauce. Haha.

  2. Yum! The flavor sounds really intriguing! Don't you love recipes that are family favorites passed down to us now?!
    Sarah at MeetTheShaneyfelts

  3. this looks so yummy!! I will definitely try this asap!

  4. You know I love a good family recipe!!! Sounds super good - definitely have to try it myself!

  5. I have never had anything like this! My mother in laws name is Rosemary, I should totally make this when they come over some time :).

  6. YUUUUUUM!!! I also have never heard of a recipe like this but it looks and sounds delish!

  7. Sounds very good. I can't wait to try it.

  8. This looks amazing! Love your confession about using the sauce for everything on the plate...that's my kind of meal. :)

  9. Yummy! I am always looking for new chicken recipes. My picky boys probably wouldn't eat this, all they seem to want are hotdogs or chicken nuggets, but Eric and I would enjoy this! Sierra ~ Beautifully Candid

  10. Looks so good! Although like Sierra, I don't think my kids would eat it, but I would! :) I'm with you on a little bit of food with my sauce.

  11. Yum!! I miss cooking and try to maybe once a week to stay sane, ha! In January we're getting back to "normal" dinners more than once a week and will definitely have to try this.

  12. That sauce sounds delicious! I feel that way about the mederia sauce at the Cheesecake factory; I mix it into my veggies and potatoes too. We'll have to try this. Pinned.

    1. Ooooh I've never tried the mederia sauce at Cheesecake Factory but I will have to next time we're there! And thank you for pinning! I appreciate your support so much! XO


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