These flank steak skewers have an Asian “zing” thanks to sesame oil and freshly grated ginger, which will have folks coming back for more.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1 teaspoon seasoning salt
- 1 ½ teaspoons salt free Cajun seasoning
- 1 teaspoon fresh rosemary
- 1 onion, finely diced
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9×13-inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 307 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was so delicious I made it for my mom and I and we were mmmmmming the whole time
I am in the process of making it right now. the temperature and timing are completely off. I put it in the oven at 350 for 35 kindness and it is still raw. TERRIBLE recipe. Do NOT follow the directions, they are Wrong!
So easy. A simple recipe that comes together quickly but is healthy.
Very tender.
Made Rosemary chicken with red potatoes and didn’t use the onion but was very simple to make and it was quite awesome
used bell pepper, carrot and potato. I might put flour on the chicken or add some crumbled crackers in the mix next time. it’s taste was satisfactory.
I’m giving it a 5 even though I didn’t do it ‘exactly’ as directed. I caramelized my onion on stovetop first, then added 2 cloves of sliced fresh garlic. Deglazed that with white wine, then poured the mixture over the chicken and baked as instructed. The chicken beasts I had were very thick so I sliced them in half – cooking time was adjusted for that. I did use more rosemary, but that’s strictly cuz I grow it and I love it…. so why not right? Thank you for this recipe. Even though I slightly tweaked it – I appreciate the fundamentals of it! Ps. My husband, who is not crazy about what he calls ‘fancy herbs’ , LOVED this dish! Oops… sorry – another tweak, just because hubby does not like Cajun spices, is that I left it out … so I added extra seasoning and that fresh garlic. .
We liked the flavor. I browned the chicken in a skillet with oil, just a few minutes on each side and then placed in baking dish. I then cooked the onions in the same skillet. It took a lot longer to cook-maybe 40 minutes so next time I’ll cut the breasts in half prior, plus it’s way more than 4 servings!
I followed the recipe as stated. I had to add more salt after baking and the onion didn’t caramelize. I’ll try it again with the recommendations from the comments.
This recipe was fast and easy! In addition to the chicken and onion, I diced up a few russet potatoes, and put them in a glass baking dish along with the sliced onion, oil and seasonings. I first let the veggies cook, uncovered, at 450 for approximately 20 minutes. By this time the potatoes were softer and the onion was nearly transparent, so I placed the chicken breasts in the bottom of the pan, surrounded and covered them with the potatoes and onions, then covered the pan with foil and baked at 350 for roughly an additional 25 minutes. Everything came out tender, moist and full of flavor!! I paired with some asparagus spears to make a fabulous Sunday dinner! Will definitely be making this an addition to my recipe collection!!
My wife and I now refer to this as “Fairly Flavourless Chicken”. Even tried adding more Cajun seasoning and still nothing. Can’t recommend it.
This was a great recipe! Chicken turned out moist and delicious. I did sauté the onions first and placed them on top of the chicken. I also cubed up potatoes and apples and put them on the bottom of the pan, adding the chicken and then the onions on top. Turned out beautifully, and the hubby says we need to make this a regular! – Miss Charlee
Amazing and quick! I used a little extra oil (1 Tbs) and a little extra cajun & rosemary, less salt (I don’t use a lot of salt when cooking). My onions also didn’t carmelize, but they were cooked enough. A new favorite!
Full sized breasts won’t cook in this amount of time — about double the time with full sized chicken breasts. Other than that it was ok for a quick meal.
I made this but didn’t really care for it.
Very moist and flavorful. Will make again, very simple and easy to make.
I tried this recipe with out onions and it was great.
I added a half cup of white cooking wine & sauteed thee onions. This dish was Awesome! My family loved it. The chicken was moist & very flavorful
It was OK. I love rosemary chicken but this wasnt quite the recipe I was looking for… Honestly the Cajun seasoning really took over the whole thing.
I really liked the way this turned out. I made it on a cookie sheet instead and covered it with aluminum foil, but it still came out amazing! Too spicy for my mom too handle though.
Delish and easy – will def make a gain. My changes 1) Sauteed onions first. 2) added 2 potatoes, 4 carrots and 2 celery. 3) Increased salt to 2 t.