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+ servings
Healthy Chicken Dinner

Chicken Breasts with Garlic Wine Sauce

A delicious, light and easy meal to prepare for the family.
Course dinner, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 287kcal


For the Zucchini:

  • 4 zucchinis
  • 1 lemon juiced

For the Orzo:

  • 2 cups orzo pasta
  • 1 tablespoon Brummel and Brown Organic Buttery Yogurt Spread.

For the Tomato:

  • 8 tomatoes salt and pepper to taste
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup parmesan cheese

For the Chicken:

  • 4 chicken breasts
  • 2 tablespoons Italian herbs
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the Asparagus:

  • 2 tablespoons of Brummel and Brown Organic Buttery Yogurt Spread. melted
  • 2 pounds of asparagus salt and pepper to taste

For the Sauce:

  • 6 cloves garlic minced
  • 1 cup sauvignon blanc
  • 1/4 cup lemon juice
  • 1 tablespoon thyme fresh, leaves
  • 1 cup chicken stock



    For the Zucchini:

    • Cut off both ends the zucchini.
    • Use a vegetable peeler to cut into thin slices. 
      Healthy Chicken Dinner
    • Blanch in about 3 quarts of boiling water for about 45 seconds. Immediately transfer to an ice bath. 
    • Before serving, drain and toss with lemon juice.
      Healthy Chicken Dinner

    For the Orzo:

    • Cook in 3 quarts of salted boiling water for approximately 10 minutes. 
    • Drain and toss with 1 tablespoon of Brummel and Brown Organic buttery yogurt spread. 

    For the Tomatoes:

    • Cut tomatoes in half. Broil for approximately 15 minutes. 
      Healthy Chicken Dinner
    • Remove from the oven, sprinkle with seasoned breadcrumbs and parmesan cheese return to broiler and bake until tomatoes are soft and cheese is melted.

    For the Chicken Breast:

    • Give chicken breasts a light pounding to flatten out. Pat and dry with paper towel. 
    • Cover with Italian seasoning, salt and pepper. 
    • Cook over medium-high heat using a tablespoon of Brummel and Brown Organic buttery yogurt spread per chicken breast
    • Sear on both sides. Transfer to a baking sheet and bake at 350 degrees for 15 minutes. 

    For the Asparagus:

    • Arrange trimmed and washed asparagus spears on a baking sheet.
    • Drizzle about 2 tablespoons of with melted Brummel and Brown Organic buttery yogurt spread. 
    • Season with salt and pepper.
    • Bake at 450 degrees for about 10 minutes. 

    For the Sauce:

    • Mince 6 garlic cloves.
      Healthy Chicken Dinner
    • Add 2 tablespoons of Brummel and Brown Organic buttery yogurt spread to a medium pan over medium-high heat.
    • Add minced garlic and cook for about 1 minute while stirring
    • Increase heat to high. Pour in 1 cup of sauvignon blanc wine. 
    • Add about 1 tablespoon of fresh thyme leaves. Allow to reduce by half.
    • Decrease heat to a simmer. Add in 1 cup chicken stock and 1/4 cup lemon juice.
    • Simmer for about 10 minutes. 
    • If a thicker sauce is desired, add tablespoon cornstarch increase heat and stir until sauce thickens a bit. 


    For the sequencing:
    It's always nice when all the elements of your dish finish around the same time, especially on a night when you're on a schedule. 
    I recommend searing the chicken first then pop it into the oven while you prep the veggies and sauce. When the chicken is done take it out of the oven, cover it and let it rest. Increase the oven temperature to 450F and pop in the asparagus and tomatoes while you get the sauce going and orzo cooking. Remove both from oven after 15 minutes. Asparagus will be done but the tomatoes will need a bit more time. Add the breadcrumbs and or cheese and return to oven to broil. You can blanch the zucchini at the very end or at any point when you have 45 seconds to spare ;)


    Serving: 1g | Calories: 287kcal | Carbohydrates: 9g | Protein: 30g | Fat: 11g | Saturated Fat: 1.6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5.5g | Cholesterol: 79mg | Sodium: 306mg | Potassium: 470mg | Fiber: 1.7g | Sugar: 1.3g | Vitamin A: 650IU | Vitamin C: 14.9mg | Calcium: 36mg | Iron: 1.7mg