For a quick dinner idea, we all love to turn to boneless skinless chicken breasts. It's a lean protein that cooks fast and is so versatile!
This balsamic rosemary chicken is a great example of that. An easy marinade coats each chicken breast with just 15 minutes of marinate time.
Less than 15 minutes of cooking time using simple ingredients means you’ve got this part of your meal done in a jiffy. This is a perfect solution for weeknight dinners!
Why I love this Easy Chicken Recipe
Chicken breasts are healthy and lean, but they can sometimes use a little help in the flavor department. This recipe solves that problem. 😀
The thick balsamic vinegar and oil combine to form sort of a balsamic vinaigrette marinade that coats each piece of meat with a tangy glaze. When you cook the chicken in a skillet, that coating caramelizes into a sweet and tangy crust that makes every bite of chicken a delight.
It makes a delicious quick meal when paired with a simple green salad and/or vegetable.
How to make this balsamic chicken with rosemary
Chicken breasts are huge these days, so the timing given here is for the sizes I typically find. Usually a package of 3 chicken breasts weighs about 1.75 pounds. If your pieces of chicken are smaller, cooking times will be less.
Start by whisking together the marinade ingredients: balsamic vinegar, olive oil, garlic, rosemary, salt, and black pepper. Do this in a medium bowl, or one that is wide and flat if you have one.
Place the chicken breasts into the marinade and turn to coat all sides. Marinate for about 15 minutes.
Heat some olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 2 minutes to sear, then flip over. Cover the skillet with a well fitting lid and reduce the heat to medium. Cook the chicken for about 10 more minutes, until the juices run clear or a thermometer reads the internal temperature at 165F.
The timing may vary slightly according to the thickness of your chicken breasts so using a meat thermometer is the best way to determine doneness.
Remove chicken from heat and let it rest in the pan, covered, for 5-10 minutes, then serve.
Use fresh garlic and rosemary if at all possible. I used dried rosemary once and couldn’t taste it at all! I have since purchased a rosemary plant and am growing it indoors so I have fresh rosemary always at my disposal.
This recipe makes easy meal prep. You can make the marinade, and place it with the chicken in a zip-top bag. Freeze the contents until needed. On the day you want to cook it, remove the bag from the freezer and place in the fridge to thaw all day. At dinnertime, simply proceed with the cooking directions per usual.
Try this with chicken thighs! I've used this marinade for bone-in, skin-on thighs, and they were delicious. Boneless skinless thighs will require much shorter cooking time, probably only 5 or 6 minutes once the meat is turned. Again, use a meat thermometer to be certain.
Serve this balsamic chicken with a favorite salad, or with red potatoes and green beans for a delicious meal.
More Chicken Recipes for Busy Weeknights
Chicken is a great go-to for busy day meals! Check out the recipe for honey garlic chicken thighs from Peanut Blossom.
And here are some more ideas, using chicken breast, thighs, or tenders.
Balsamic Rosemary Chicken Breasts Pan Fried
- 1.5-1.75 pounds chicken breast boneless and skinless
- ¼ cup olive oil
- ⅓ 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
- To a wide, flat bowl, add the olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper. Whisk together until well combined. Add the chicken breasts to the bowl, turning to coat evenly.
- Set the coated chicken aside to marinate for about 15 minutes.
- Add a little olive oil to a large skillet and heat on medium-high. When the skillet is hot, add the chicken breasts. Cook for 2 minutes to sear, then turn the chicken over and cover the skillet with a lid.
- Reduce heat to medium and cook the chicken for 10 minutes, until the internal temperature is 165F. The juices should run clear when the chicken is done.
Nutrition values are estimates only, using online calculators. Please verify using your own data.