Description
A flavorful and easy pan-fried chicken breast recipe infused with a tangy balsamic rosemary sauce, perfect for a quick weeknight dinner that’s both savory and slightly sweet.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
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 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chicken broth or water (for deglazing)
- Optional: Fresh rosemary sprigs for garnish
Instructions
- Season the chicken: Season the chicken breasts on both sides evenly with salt, pepper, and dried thyme to enhance the flavor throughout the meat.
- Pan-fry the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook them for 5-6 minutes on each side until they develop a golden brown crust and are cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.
- Sauté garlic and rosemary: In the same skillet, add the minced garlic and chopped fresh rosemary. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make balsamic sauce: Pour in the balsamic vinegar and honey (if using) and stir to combine. Let the mixture simmer for 1-2 minutes to slightly reduce and thicken.
- Deglaze the pan: Add chicken broth or water to the skillet to deglaze, scraping up any browned bits from the bottom. Allow the sauce to simmer for another 2 minutes until it thickens slightly.
- Finish cooking chicken: Return the chicken breasts to the skillet, coating them in the balsamic rosemary sauce. Let them simmer in the sauce for an additional 2-3 minutes so the flavors meld.
- Serve and garnish: Plate the chicken breasts with the sauce poured over the top. Garnish with fresh rosemary sprigs if desired. This dish pairs beautifully with roasted vegetables or a fresh side salad.
Notes
- You can substitute maple syrup for honey for a different sweetness profile or omit it for a more tart sauce.
- For best results, use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Deglazing the pan helps capture all the flavorful browned bits for a richer sauce.
- Side suggestions: roasted veggies, mashed potatoes, or a light green salad.
- If fresh rosemary is unavailable, increase dried rosemary slightly to compensate.
