Sometimes the best meals are the simplest ones. I’m talking about those recipes that use just a handful of pantry staples to create something that tastes truly special. This Pan-Seared Balsamic Rosemary Chicken is exactly that. It has become one of my go-to weeknight dinners because it feels a little fancy and sophisticated, but it comes together in under 30 minutes!
The magic is in the marinade, which does double duty as a rich, flavorful pan sauce. The combination of tangy balsamic, woodsy rosemary, and a touch of garlic creates a sauce that perfectly coats the tender, juicy chicken. It’s the kind of meal that will make you feel like a gourmet chef in your own kitchen, I promise.
What You’ll Need
The beauty of this recipe is its short and simple ingredient list. The key is to use quality ingredients since each one plays an important role in the final flavor.
- Chicken Breasts: I use boneless, skinless chicken breasts. You’ll want to pound them to an even thickness so they cook quickly and evenly.
- Olive Oil: A good quality extra virgin olive oil is used for the marinade and for searing the chicken.
- Balsamic Vinegar: This is the star of the show! For that truly deep, complex, and slightly sweet flavor, I always recommend using an authentic balsamic vinegar like Giusti’s balsamic vinegar of Modena.
- Fresh Rosemary: While you can use dried, fresh rosemary provides a much more potent and aromatic flavor that really complements the balsamic.
- Garlic: Just a couple of cloves, minced, add a savory depth to the marinade.
- Salt & Pepper: To season the chicken and enhance all the other flavors.
- Chicken Broth: This is used to deglaze the pan and form the base of the delicious sauce.
- Butter: Just a small pat swirled in at the end gives the sauce a beautiful glossy finish and a richer taste. It’s an optional but highly recommended step!
How to Make It: A Step-by-Step Guide
This recipe comes together in just a few easy steps. The active cooking time is minimal, making it perfect for a busy evening.
1. Marinate the Chicken
First things first, let’s get that chicken marinating. In a bowl or a large ziplock bag, combine the olive oil, balsamic vinegar, minced rosemary, garlic, salt, and pepper. Add the chicken breasts and make sure they are fully coated. Let them marinate for at least 15 minutes. If you have more time, 30 minutes is even better!
2. Sear the Chicken
Heat a large skillet over medium-high heat. Once it’s nice and hot, add a drizzle of olive oil. Take the chicken out of the marinade, letting any excess drip off (but save that leftover marinade!). Place the chicken in the hot pan and cook for about 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside on a plate to rest.
3. Create the Pan Sauce
This is where the magic happens! Lower the heat to medium and pour the chicken broth into the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Pour in the remaining marinade and bring the mixture to a simmer. Let it bubble away for 3-4 minutes, until the sauce has reduced slightly and thickened a bit.
4. Finish and Serve
Turn off the heat and swirl in the pat of butter until it’s melted and the sauce is glossy. Return the chicken breasts to the pan and spoon some of that incredible sauce over them. And just like that, dinner is ready!
Tips for the Best Balsamic Chicken
- Don’t crowd the pan: If your skillet isn’t large enough, cook the chicken in batches. This ensures you get a beautiful golden-brown sear instead of just steaming the chicken.
- Even thickness is key: Pounding the chicken to an even thickness helps it cook uniformly, so you don’t end up with dry edges and an undercooked center.
- Let the chicken rest: Letting the chicken rest for a few minutes before slicing allows the juices to redistribute, keeping it moist and tender.
What to Serve with It
This balsamic rosemary chicken is incredibly versatile. I love serving it with creamy parmesan polenta or mashed potatoes to soak up all that extra sauce. It’s also fantastic with a side of roasted asparagus, green beans, or a simple arugula salad.
Pan-Seared Balsamic Rosemary Chicken
Yields: 4 Servings Prep time: 15 Minutes Cook time: 15 Minutes
A quick, elegant, and flavorful chicken dinner that’s perfect for any night of the week. A simple balsamic and rosemary marinade transforms into a delicious pan sauce.
Ingredients:
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
- ¼ cup olive oil
- ¼ cup balsamic vinegar of Modena
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup low-sodium chicken broth
- 1 tablespoon unsalted butter (optional)
Instructions:
- Marinate: In a medium bowl, whisk together the olive oil, balsamic vinegar, chopped rosemary, minced garlic, salt, and pepper. Add the chicken breasts and turn to coat. Let marinate for at least 15 minutes at room temperature.
- Sear: Heat a large skillet over medium-high heat. Remove chicken from the marinade, reserving the leftover marinade. Place the chicken in the hot skillet and cook for 5-7 minutes per side, until golden brown and cooked through (165°F). Transfer the chicken to a plate.
- Make the Sauce: Reduce the heat to medium. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Add the reserved marinade and bring to a simmer. Cook for 3-4 minutes, until the sauce has slightly reduced.
- Finish: Turn off the heat and stir in the butter until melted. Return the chicken to the skillet and spoon the sauce over the top to serve.
