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.

Prep Time10

Cook Time2

Total Time2 10

Servings: people

Calories: 302kcal

Ingredients

3 tablespoons olive oil separated
2 lbs chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper

Sauce:

2 tablespoons rosemary chopped
1 tablespoon garlic minced
1/2 cup onion chopped
1/4 teaspoon red pepper flakes
1/2 cup red wine optional
2 28 oz canned crushed tomatoes

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.

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Nutrition