Description
This Balsamic Rosemary Chicken Breasts recipe features tender, juicy chicken breasts marinated in a flavorful mixture of balsamic vinegar, fresh rosemary, garlic, and olive oil. Pan-fried to perfection, it’s an easy and delicious main dish perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken Marinade
- 1.5-1.75 pounds chicken breast (boneless and skinless)
- ¼ cup olive oil
- 1/3 cup balsamic vinegar
- ½ tablespoon fresh rosemary (chopped, about a 3-4-inch sprig)
- 3 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Marinade: In a wide, flat bowl, whisk together olive oil, balsamic vinegar, chopped rosemary, minced garlic, salt, and black pepper until well combined.
- Marinate the Chicken: Add the chicken breasts to the bowl, turning them to coat evenly in the marinade. Set aside and let marinate for about 15 minutes to allow the flavors to infuse the chicken.
- Heat the Skillet: Add a little olive oil to a large skillet and heat it over medium-high heat until hot and shimmering.
- Sear the Chicken: Place the marinated chicken breasts in the hot skillet and cook for 2 minutes undisturbed to develop a golden sear on one side.
- Cook Covered: Flip the chicken breasts over, cover the skillet with a lid, reduce the heat to medium, and cook for 10 minutes more until the chicken reaches an internal temperature of 165°F and juices run clear.
Notes
- For best results, allow the chicken to marinate for at least 15 minutes but up to 2 hours to deepen the flavors.
- You can use dried rosemary in a pinch, but fresh rosemary provides the best aroma and taste.
- Ensure the chicken breasts are of even thickness for consistent cooking. Pound them lightly if needed.
- Use a meat thermometer to check doneness to avoid overcooking and drying out the chicken.
- Serve the chicken with steamed vegetables or a fresh salad for a complete meal.
