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The 4% Rule Just Dropped to 3.9% — But Your RRIF Doesn't Care

  Published August 5, 2026 Morningstar's newest research says retirees can safely start withdrawing 3.9% a year. Ottawa's RRIF rules don't ask what's "safe" — they just tell you how much to take out, whether the math agrees or not. For years, the shortcut retirees leaned on was simple: take out 4% of your portfolio in your first year of retirement, bump it up with inflation every year after, and your savings should last three decades. Morningstar's 2026 State of Retirement Income report just trimmed that number to 3.9%. On its own, that's a small adjustment. On a $500,000 portfolio, it's the difference between withdrawing $19,500 or $20,000 in year one. But for Canadians, the number that actually controls the withdrawal isn't Morningstar's — it's the Canada Revenue Agency's. And once your RRSP becomes a Registered Retirement Income Fund, the CRA's required minimum can blow right past whatever a "safe" withdrawal rate i...
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Rosemary Chicken with Sweet Potatoes

 


Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.

Ingredients:

  • 4 teaspoons canola or olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon snipped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes
  • 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
  • 1 lemon, thinly sliced

Directions:

  1. 1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

  2. 2. Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

  3. 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

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