Chicken with Rosemary and Balsamic Vinegar
Elevate your weeknight dinners with this tantalizing recipe for Chicken with Rosemary and Balsamic Vinegar. Juicy, golden-seared chicken breasts are infused with the earthy aroma of fresh rosemary and the rich, tangy sweetness of balsamic vinegar. A touch of honey enhances the sauce, perfectly balancing the flavors for a dish that’s both sophisticated and comforting. This one-pan recipe is ready in just 45 minutes, making it an ideal option for busy evenings without compromising on taste. Serve this flavorful chicken with roasted vegetables, creamy mashed potatoes, or a crisp side salad for a meal that’s sure to impress. Perfect for fans of savory, herb-forward flavors, this dish will quickly become a family favorite! Keywords: chicken with rosemary, balsamic vinegar chicken, weeknight dinner, one-pan chicken recipe, quick and easy chicken.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 sprigs fresh rosemary
- 3 cloves garlic cloves (minced)
- 3 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1 cup chicken broth (low sodium)
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
Instructions
Season the chicken breasts with salt and freshly ground black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet along with the minced garlic and rosemary sprigs. Sauté for about 1 minute, or until fragrant.
Deglaze the skillet by adding the balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the vinegar reduce slightly, about 1-2 minutes.
Stir in the chicken broth and honey, and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Cover and cook for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the rosemary sprigs from the skillet and discard. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken hot, drizzled with the balsamic rosemary sauce. Pair with roasted vegetables, mashed potatoes, or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.7 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
