Description
This Balsamic Rosemary Chicken Breasts recipe offers a flavorful and juicy pan-fried chicken dish infused with fresh herbs and a tangy balsamic glaze. Perfect for a quick and elegant weeknight dinner, it combines simple ingredients like garlic, rosemary, and a touch of honey for sweetness, all simmered in a rich balsamic sauce that beautifully coats the tender chicken breasts.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried thyme
Sauce
- 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)
Garnish
- Optional: Fresh rosemary sprigs for garnish
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, and dried thyme to enhance flavor.
- Pan-Fry the Chicken: Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and cook for 5-6 minutes on each side until they develop a golden-brown crust and are cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the skillet and set aside to rest.
- Sauté Aromatics: In the same skillet, add minced garlic and chopped fresh rosemary. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Balsamic and Sweetener: Pour in the balsamic vinegar and honey (if using), stirring to combine. Let the mixture simmer for 1-2 minutes to reduce slightly and intensify flavors.
- Deglaze the Pan: Add chicken broth or water to the skillet to deglaze, scraping up any browned bits stuck to the bottom. This adds depth and richness to the sauce. Let the sauce simmer and thicken for another 2 minutes.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet and turn to coat them thoroughly with the balsamic rosemary sauce. Allow them to cook together for an additional 2-3 minutes so the flavors meld and the chicken remains juicy.
- Serve: Transfer the chicken breasts to plates, spoon the pan sauce over the top, and garnish with fresh rosemary sprigs if desired. Enjoy alongside roasted vegetables or a fresh side salad.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a sweeter sauce, add the honey or maple syrup, or omit for a tangier flavor.
- Using fresh rosemary provides a vibrant herbal flavor compared to dried rosemary.
- Deglazing the pan is crucial to capture the full flavor from the browned bits left after frying the chicken.
- This recipe pairs well with roasted potatoes, steamed vegetables, or a crisp green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
