Balsamic Chicken With Rosemary

This recipe for Balsamic Chicken With Rosemary is cooked in a skillet because it’s less messy than the oven and quick to clean up. Most people agree that roasted chicken can be eaten as an entree or as a picnic or party food. That makes it an ideal dish to serve at any gathering, including pot-lucks.

Table of Contents

Easy, Skinny Balsamic Rosemary Chicken

This recipe is simple and quick to prepare, and it never fails to satisfy even discerning diners. Balsamic vinegar, garlic, and fresh rosemary are combined to make a straightforward reduction sauce that makes a tasty marinade for the chicken. This chicken smells fantastic when baking and tastes much better when finished! The nutrition facts for 1 serving are as follows: 190 calories, 4 grams of fat, 1 Blue and 3 Green WW Freestyle SmartPoints. Baked potatoes should have some of the excellent sauce (marinade) mashed into them before serving.

Prep Time10 minutes

Chill and Bake Time:1 hour 20 minutes

Total Time1 hour 30 minutes

Servings4

Calories190kcal

Ingredients

½ cup balsamic vinegar
2 teaspoons olive oil
1½ tablespoons fresh rosemary, chopped
1 tablespoon garlic, minced
½ teaspoon salt
Fresh black pepper, to taste
Cooking spray
4 (5 ounces each) boneless, skinless chicken breasts (If your chicken breast are large, cut into 5 ounce sizes to equal 4 breasts)
2 tablespoon balsamic vinegar
Fresh rosemary springs, for garnish

Instructions

To prepare the marinade, put the vinegar, oil, garlic, rosemary, salt, and pepper in a small pot. Bring to a boil, lower heat to medium, and simmer for 3 minutes or until reduced by half. Place there for around 15 minutes to chill. Place in freezer for around 5 minutes for a quicker chill.
Spray cooking spray in a 9 × 9-inch baking dish. Put the chicken in a baking dish and cover it with the cooled marinade. 30 minutes should be spent cooling. Overnight refrigeration is possible.
A 400 degree oven is recommended. Take the dish out of the fridge, wrap it in foil, and bake it in the marinade. Bake the chicken for about 35 minutes, or until cooked through.
Transfer the chicken to a serving dish. Cooked marinade should be poured into a small pot. 2 teaspoons of balsamic vinegar should be added. Cook for a few minutes, or until the sauce starts to thicken. Serve the chicken with some of the sauce.
If desired, sprinkle the leftover sauce over a baked potato.

Notes

Food Facts
Italian regions near Reggio Emilia and Modena are where balsamic vinegar is produced. The vinegar is made from white Trebbiano grapes. It has a deep, rich hue and, as a result of the prolonged maturing process, a sweet, aged flavour.

Healthy Benefits
Since ancient times, vinegar has been prized for its curative qualities. Some people believe it helps with digestion and can control blood sugar levels.

Balsamic Rosemary Chicken

For a full meal, combine this balsamic rosemary chicken with make-ahead mashed potatoes or homemade French fries baked in the oven. I’m craving this already!

For us moms, dinnertime may be stressful. Time is limited, kids are choosy, and everyone is worn out from a hectic day. Here is where my Balsamic Rosemary Chicken’s magic shines! You won’t hear me complain about this chicken, and I have never heard anyone else complain about it either. It is incredibly simple to assemble, cook, and freeze.

I’ll simply take this dish out of the freezer, let it defrost throughout the day, and prepare it so we have a hot meal on the table for supper if I know we will have a busy evening. The combination of tastes is wonderful and only requires a few straightforward ingredients. Why not adore it?

CAN I USED DRIED ROSEMARY?

Yes. I highly recommend using fresh rosemary though. The flavor is so much better! You can find fresh rosemary sprigs in the refrigerated part of produce at your local grocery store.

WHAT KIND OF BALSAMIC VINEGAR DO YOU RECOMMEND?

No need to get out your fancy balsamic vinegar for this recipe. Just your average balsamic vinegar will work just fine since it is just used as a marinade.

HOW LONG DOES IT TAKE TO THAW?

It takes a good 6-8 hours to thaw in a fridge. If you are in a rush, you can always defrost by running the chicken under warm water.

BALSAMIC ROSEMARY CHICKEN

NO COOK-PREP, GLUTEN-FREE, DAIRY FREE, SKILLET

COURSE: DINNER

CUISINE: MEDITERRANEAN

KEYWORD: BALSAMIC CHICKEN, BALSAMIC ROSEMARY CHICKEN, ROSEMARY CHICKEN

PREP TIME: 5 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 25 MINUTES

SERVINGS: 4

CALORIES: 368kcal

INGREDIENTS

4 boneless skinless, chicken breasts (6oz each)
2 tbsp olive oil
1/4 cup balsamic vinegar
1 tbsp chopped fresh rosemary
3 tsp minced garlic about 3 cloves
1/2 tsp salt
1/4 tsp black pepper

On cooking day:

1-2 tbsp vegetable or canola oil

INSTRUCTIONS

Chicken breasts should be placed in a gallon freezer bag.
Combine the olive oil, balsamic vinegar, rosemary, and garlic in a medium bowl. Whisk until combined. Pour over the chicken breasts coating all the pieces well. Seal bag, removing air.

MAKE IT NOW:

For ten to fifteen minutes, marinate chicken breasts. In a big skillet, add 1-2 tablespoons of vegetable or canola oil, and heat it up on high. Add the marinated chicken breasts and cook for 2 minutes on one side. Cover the chicken with a lid after flipping it over. heat to a medium setting. Cook for another 10 minutes, or until the juices are clear. Serve.

MAKE IT A FREEZER MEAL:

A fresh gallon freezer bag should be labeled. Chicken breasts should be added to the labeled bag. Chicken breasts should be marinated in balsamic before being sealed. Gently rub bag until everything is evenly coated. Remove as much air from the bag before sealing it, then freeze.

QUICK THAW:

Run the bag’s contents under warm water to quickly thaw the contents. Alternately, put the entire kit in the refrigerator as soon as you wake up so the meat will thaw by dinner.

COOK IN LARGE SKILLET:

Over high heat, add 1-2 tbsp of vegetable or canola oil. Add the marinated chicken breasts and cook for 2 minutes on one side. Cover the chicken with a lid after flipping it over. heat to a medium setting. Cook the food for a further 10 minutes, or until the juices are clear. Serve.

NUTRITION

GRILLED ROSEMARY AND BALSAMIC CHICKEN

With the help of a straightforward, sweet marinade made of fresh rosemary and balsamic vinegar, this grilled chicken turns out beautifully. The chicken is a great recipe for entertaining guests or for a quick evening meal in the summer. Just a few ingredients, and very easy to make!

MOST AMAZING GRILLED CHICKEN!

Since it is now officially grilling season, we are been eating all of our meals outside while grilling almost every supper. Among my favorite seasons of the year!

My husband and I have shared this recipe for grilled rosemary and balsamic chicken for a very long time; it was my very first chicken marinade and one that I frequently make again. One of my all-time favorites is still it! The combination of the fresh flavors of the rosemary and balsamic vinegar is what I love about it, but the brown sugar also gives it a simple sweetness and gently caramelizes the chicken. It’s a dish you can offer guests that is incredibly easy to make but still elegant. For a perfect summer supper, serve it with my favorite salad!

As a dietitian, I’m constantly looking for nutritious, adaptable meals that I can prepare ahead of time on the weekend and eat throughout the week. The ideal option is this grilled chicken. Any side dish benefits from the tasty, easy-to-make addition of this healthful protein!

HOW TO MAKE GRILLED ROSEMARY AND BALSAMIC CHICKEN

You’ll need a food processor to blend up the ingredients.

Pulse the food processor while adding the vinegar, oil, soy sauce (or coconut aminos), and brown sugar.
While the engine is running, add the rosemary and garlic. Additionally, you must chop up the fresh rosemary before pounding it in your food processor or blender because it calls for a LOT of it.
Chicken can be marinated for as little as 30 minutes or as long as an hour.
Get your propane or charcoal barbecue ready. Grill food for 6 to 8 minutes per side or until it reaches 165 degrees.

SERVING AND STORING

This is a morning preparation that I let marinate all day. If you forget, even an hour or two is fantastic (I’ve done it a lot). To share, here are a couple of my favorite side dishes:

Balsamic Chicken With Rosemary