Herb Chicken with Warm Vinaigrette
Elevate your weeknight dinners with this Herb Chicken with Warm Vinaigrette—a delightful blend of tender, golden-browned chicken breasts infused with fresh rosemary, thyme, parsley, and garlic. Paired with a tangy and slightly sweet warm vinaigrette made from lemon juice, Dijon mustard, honey, and white wine vinegar, this dish bursts with bright, herbaceous flavors. A quick sauté of juicy grape tomatoes adds a touch of sweetness, while serving it over a bed of crisp baby spinach creates a wholesome and visually striking meal. Ready in under 45 minutes, this recipe is perfect for busy evenings yet sophisticated enough for entertaining. Healthy, flavorful, and easy to make, it’s a must-try for fans of herb-seasoned chicken and vibrant sauces!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 tablespoons olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley
- 3 cloves garlic
- 2 tablespoons lemon juice
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup grape tomatoes
- 2 cups baby spinach
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet until they are an even thickness (about 1 inch thick).
In a small bowl, combine 2 tablespoons of olive oil, rosemary, thyme, parsley, minced garlic, salt, and black pepper. Rub this mixture evenly over the chicken breasts.
Cover the chicken and allow it to marinate in the refrigerator for at least 20 minutes or up to 1 hour for more flavor.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts to the skillet.
Cook the chicken for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the grape tomatoes and saute for 2-3 minutes until slightly softened.
In a small bowl, whisk together the lemon juice, white wine vinegar, Dijon mustard, honey, and chicken broth.
Pour the vinaigrette mixture into the skillet with the tomatoes. Stir and cook for 2-3 minutes until warmed through and slightly reduced. Adjust seasoning with salt and pepper to taste.
Plate the chicken breasts over a bed of fresh baby spinach. Spoon the warm vinaigrette and tomatoes over the chicken.
Serve immediately and enjoy your Herb Chicken with Warm Vinaigrette!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 603 mg | 13% | |
*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.
