Description
This Balsamic Rosemary Chicken Breasts recipe features tender, pan-fried chicken breasts coated with a fragrant and tangy balsamic rosemary sauce. Perfectly seasoned and cooked to juicy perfection, this dish combines the savory flavors of fresh rosemary, garlic, and thyme with the subtle sweetness of balsamic vinegar and honey, making it an easy yet elegant dinner option.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried thyme
Sauce & Seasoning
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup chicken broth or water (for deglazing)
- Optional: Fresh rosemary sprigs for garnish
Instructions
- Season the chicken: Season the chicken breasts evenly on both sides with salt, pepper, and dried thyme to build layers of flavor.
- Pan-fry the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Sauté garlic and rosemary: In the same skillet, add minced garlic and fresh rosemary, sautéing for about 30 seconds until fragrant to infuse the oil with herbaceous aroma.
- Add balsamic and honey: Pour in the balsamic vinegar and honey (if using), stirring to combine. Let the mixture simmer for 1-2 minutes to reduce slightly and concentrate the flavors.
- Deglaze the pan: Add the chicken broth or water to the skillet, scraping up any browned bits stuck to the pan. Allow the sauce to simmer for another 2 minutes until it thickens slightly.
- Reintroduce the chicken: Return the chicken breasts to the skillet and coat them with the balsamic rosemary sauce. Let the chicken cook in the sauce for an additional 2-3 minutes so the flavors meld and the chicken reheats gently.
- Serve: Plate the chicken breasts and pour the sauce over them. Garnish with fresh rosemary sprigs if desired. This pairs beautifully with roasted vegetables or a crisp side salad.
Notes
- For extra sweetness, you can substitute honey with maple syrup or skip it altogether for a tangier sauce.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety and juiciness.
- You can add a splash of white wine instead of chicken broth for a richer sauce.
- This recipe can be easily doubled or halved depending on your serving needs.
