Garlic Rosemary Balsamic Chicken
Garlic Rosemary Balsamic Chicken
Ingredients
For the Marinade
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar, packed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sprigs fresh rosemary, for garnish (optional)
Instructions
- 1
In a medium bowl, whisk together the balsamic vinegar, 1/4 cup olive oil, minced garlic, chopped fresh rosemary, Dijon mustard, brown sugar, salt, and black pepper until well combined.
⏱️ 3 min
- 2
Place the chicken breasts in a shallow dish or a large zip-top bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 2 min
- 3
Preheat your oven to 375°F. Remove the chicken from the refrigerator about 15 minutes before cooking to bring it closer to room temperature. Discard any remaining marinade.
⏱️ 5 min•🌡️ 375
- 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the hot skillet. Sear for 3 to 4 minutes per side, until golden brown and a crust has formed.
⏱️ 8 min
- 5
Transfer the skillet with the seared chicken to the preheated oven. Bake for 10 to 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F using a meat thermometer.
⏱️ 12 min•🌡️ 375
- 6
Remove the skillet from the oven. Carefully add the butter to the hot skillet, swirling it around to melt and combine with any pan drippings, creating a light pan sauce. Spoon this sauce over the chicken. Let the chicken rest in the skillet for 5 minutes before slicing and serving. Garnish with fresh rosemary sprigs, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Rosemary Balsamic Chicken
Ingredients
For the Marinade
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar, packed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sprigs fresh rosemary, for garnish (optional)
Instructions
- 1
In a medium bowl, whisk together the balsamic vinegar, 1/4 cup olive oil, minced garlic, chopped fresh rosemary, Dijon mustard, brown sugar, salt, and black pepper until well combined.
⏱️ 3 min - 2
Place the chicken breasts in a shallow dish or a large zip-top bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 2 min - 3
Preheat your oven to 375°F. Remove the chicken from the refrigerator about 15 minutes before cooking to bring it closer to room temperature. Discard any remaining marinade.
⏱️ 5 min•🌡️ 375 - 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the hot skillet. Sear for 3 to 4 minutes per side, until golden brown and a crust has formed.
⏱️ 8 min - 5
Transfer the skillet with the seared chicken to the preheated oven. Bake for 10 to 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F using a meat thermometer.
⏱️ 12 min•🌡️ 375 - 6
Remove the skillet from the oven. Carefully add the butter to the hot skillet, swirling it around to melt and combine with any pan drippings, creating a light pan sauce. Spoon this sauce over the chicken. Let the chicken rest in the skillet for 5 minutes before slicing and serving. Garnish with fresh rosemary sprigs, if desired.
⏱️ 5 min