Description
This Balsamic Rosemary Chicken Breasts Pan Fried recipe is a simple yet flavorful dinner option. Marinated in balsamic vinegar and fresh rosemary, the chicken is pan-fried to perfection for a juicy and savory meal, ready in under 45 minutes.
Ingredients
Scale
- 1.5–1.75 pounds boneless, skinless chicken breasts
- 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
Instructions
- In a wide, flat bowl, combine the olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper. Whisk until well combined.
- Add the chicken breasts to the bowl and turn them to coat evenly. Set aside to marinate for about 15 minutes.
- Heat a large skillet over medium-high heat and add a little olive oil.
- Once the skillet is hot, add the marinated chicken breasts and cook for 2 minutes to sear. Turn the chicken over, then cover the skillet with a lid.
- Reduce the heat to medium and cook the chicken for another 10 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove the chicken from the skillet and let it rest for a few minutes before serving.
Notes
- If the chicken breasts are particularly thick, you may want to use a meat mallet to even them out before marinating for more even cooking.
- This dish pairs well with roasted vegetables or a fresh salad for a complete meal.
- For extra flavor, drizzle some of the balsamic marinade over the cooked chicken when serving.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg