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Rosemary Chicken Sauce in a white bowl on a grey background with a gold fork off to the side!
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5 from 7 votes

Rosemary Chicken Sauce

Rosemary Chicken Sauce is a delicious, easy, healthy chicken recipe. Cooked low and slow, it's paleo, Whole30 & perfect for dinner or meal prep! This tomato sauce is amazing and full of flavor - perfect over pasta, zucchini noodles or rice.
Course Main Course
Cuisine American
Keyword chicken tomato sauce, rosemary chicken sauce
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 307kcal
3
WW Freestyle Points 3

Ingredients

Sauce:

Instructions

Stovetop Instructions:

  • Place chicken breasts in between plastic wrap and pound until ⅓ inch thick.
  • Heat 1.5 tablespoon of olive oil in a large pan.
  • While olive oil is heating, season chicken with salt and pepper on both sides.
  • Sear the chicken 5-6 minutes on each side, over medium high heat until outside is browned. You’ll have to cook the chicken in 2 separate batches depending on the size of your pan.
  • When chicken is cooked, set aside on a plate.
  • Add remaining 1.5 tablespoons olive oil into the pan.
  • Saute garlic, onion, red pepper flakes and rosemary for 5 minutes, uncovered over medium heat, until translucent.
  • Once translucent, add red wine and cook for another 5 minutes, uncovered.
  • Add crushed tomatoes and bring to simmer.
  • Once simmering, add cooked chicken back to the pot. Cover and cook for 1-2 hours on low, stirring every 30 minutes. The chicken will begin to fall apart.
  • When ready to eat, gently break apart the chicken. Serve over zucchini noodles or pasta.

Crockpot Instructions:

  • Place chicken breasts in between plastic wrap and pound until ⅓ inch thick.
  • Heat 1.5 tablespoon of olive oil in a large pan.
  • While olive oil is heating, season chicken with salt and pepper on both sides.
  • Sear the chicken 5-6 minutes on each side, over medium high heat until outside is browned. You’ll have to cook the chicken in 2 separate batches depending on the size of your pan.
  • When chicken is cooked, add to the crockpot.
  • Add remaining 1.5 tablespoons olive oil into the pan.
  • Saute garlic, onion, red pepper flakes and rosemary for 5 minutes, uncovered over medium heat, until translucent.
  • Once translucent, add red wine and cook for another 5 minutes, uncovered. After 5 minutes, add to the crockpot.
  • Add crushed tomatoes to the crock pot and stir.
  • Cover and cook for 6-8 hours on low. The chicken will begin to fall apart.
  • When ready to eat, gently break apart the chicken. Serve over zucchini noodles or pasta.

Video

Nutrition Facts

Nutrition Facts
Rosemary Chicken Sauce
Amount Per Serving (1 cup chicken + sauce (approximately))
Calories 307 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 97mg32%
Sodium 560mg24%
Potassium 1026mg29%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 35g70%
Vitamin A 396IU8%
Vitamin C 17mg21%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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