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Easy Rosemary Chicken

Easy Rosemary Chicken

"Quick and easy one-pan entree with enough sauce to serve over rice or noodles. Delicious! If desired, serve with a green salad. Yummy and easy!"
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1 h 5 m servings 215 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the soup, sour cream and rosemary. Mix well.
  3. Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 47
  1. 62 Ratings

Most helpful positive review

Our whole family loves this recipe. If you don't mind that the chicken won't be as brown (it's covered in sauce anyway), try covering the baking dish for moister chicken, and you won't have the...

Most helpful critical review

The flavor of this was ok, although I think it was a little bit too piney for my taste.

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Most positive
Least positive

Our whole family loves this recipe. If you don't mind that the chicken won't be as brown (it's covered in sauce anyway), try covering the baking dish for moister chicken, and you won't have the...

Very good. Followed the recipe the first time I made it and would like to have the chicken been more brown and the sauce less thick! It was still tasty and moist, but next time will add some g...

Very GOOD! I only had dried Rosemary and somewhere I read that you only use 1/3 of dried herbs called for in recipes if they call for fresh, but I ended up adding the whole Tbs anyways. But some...

This was a great recipe!! I tweeked it some tho, I made it for 4, and added 4 cups uncooked rice with the soup mixture. Nestled the chicken in the rice bed, covered and baked for about 40-45 mi...

This is sure to become one of the recipes I make often -- it is easy and very tasty. I used the herb-flavored cream of chicken soup, which gave another nice layer of flavor to an already wonderf...

I loved this recipe and it was a big hit for dinner. Even my finicky 7 yr old liked it! I added 1 tsp of minced garlic and 1/2 a cup of white wine to the mixture before pouring over the chicke...

This is such a quick and easy dinner- and it's great for leftovers. I thin the sauce with a little milk and some chicken broth and also add rice to the dish.

I did this last night for a church supper for 60 people, i wanted a choice of chicken so also did Jennys grilled chicken from this site, both turned out excellent would recommend. Alot of people...

This is a great recipe!!!!! It was easy to make, and VERY Tasty!!!!

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