One-Pan Balsamic Rosemary Chicken

Imagine juicy, golden chicken breasts nestled in a rich, glossy balsamic rosemary pan sauce with savory mushrooms... all made in one skillet! This One-Pan Balsamic Rosemary Chicken looks like something you'd order at a charming little Italian bistro, but it's surprisingly easy to make at home!

That makes it perfect for a busy weeknight dinner, yet elegant enough to serve when family or friends gather around your table. It's truly a win-win!

A Recipe in the Making

One of the things I love most about developing recipes is that I never quite know where they'll end up. I usually start with an idea or a craving, but somewhere along the way the recipe often takes on a life of its own.

This one began with a simple goal: to create an Italian-inspired chicken dinner. Not surprisingly, that's been easier than usual lately, as we've been dreaming about all things Italian while planning our 50th anniversary trip to Italy!

My first version featured a tomato sauce topped with Parmesan and fresh mozzarella, something along the lines of Chicken Parmesan. It was delicious, but after the first round of testing, I realized I was craving something a little lighter and more versatile. I wanted a dish that would be just as delicious served over pasta, creamy polenta or mashed potatoes as it would be alongside a simple green salad.

I envisioned a chicken dish that would be equally at home served over pasta, creamy polenta or mashed potatoes, but also wonderful alongside a simple green salad and a loaf of crusty bread. So I traded the tomato sauce for a rich balsamic rosemary pan sauce, added plenty of garlic and savory mushrooms, and after several days (and more than a few test batches!), this Balsamic Rosemary Chicken recipe finally came together.

I'm so glad it did! The chicken is super tender and juicy, the mushrooms soak up every bit of that rich, glossy sauce, and the whole dish feels elegant enough for company, while still being simple enough for an ordinary Tuesday night.

Let's Make It!

One of my favorite things about this recipe is that there's nothing fancy on the ingredient list. A handful of pantry staples, fresh rosemary, mushrooms and chicken come together to create a rich, restaurant-worthy dinner.

For the Marinade
A few simple ingredients give the chicken a wonderful head start on flavor!

• Olive oil
• Balsamic vinegar
• Fresh garlic

For the Mushrooms
Mushrooms soak up all that delicious sauce and add wonderful savory flavor!

• Mushrooms
• Chicken broth
• Butter
• Kosher salt

For the Balsamic Rosemary Pan Sauce
This rich, glossy pan sauce is the star of the recipe!

• Balsamic vinegar
• Chicken broth
• Fresh garlic
• Honey
• Tomato paste
• Soy sauce
• Italian seasoning

For the Chicken
A few simple ingredients create beautifully golden, juicy chicken.

• Kosher salt
• Freshly ground black pepper
• Butter
• Fresh rosemary sprigs

For the Garnish
A sprinkle of fresh rosemary and/or fresh rosemary sprigs add a beautiful finishing touch.

Let's make it!

Don't let the few separate components fool you. Each one is simple, and together they create a dinner that's absolutely worth the little bit of extra effort.

Check out the video that Lindsay made demonstrating how this yummy chicken is made:

Marinate the chicken

Combine the olive oil, balsamic vinegar and garlic in a gallon-size zip-top bag and massage to combine. Add the chicken, seal the bag and massage again to coat each piece evenly. Refrigerate for at least 1 hour or up to 12 hours.

Cook the mushrooms

Simmer the mushrooms with the chicken broth until most of the liquid has evaporated.

Add the butter and salt, then cook until the mushrooms are beautifully golden. Transfer them to a plate while you cook the chicken.

Whisk together the balsamic rosemary pan sauce

While the mushrooms cook, whisk together the balsamic vinegar, chicken broth, garlic, honey, tomato paste, soy sauce, and Italian seasoning until smooth.

Sear the chicken

Pat the marinated chicken dry, then season lightly with salt and pepper.

then sear it in butter with fresh rosemary sprigs until deeply golden on both sides.

Cover the skillet, turn off the heat and let the chicken finish cooking gently. This simple technique keeps the chicken wonderfully juicy and tender.

Bring it all together

Return the mushrooms to the skillet along with the balsamic rosemary pan sauce and simmer untill rich and glossy.

Nestle the chicken back into the pan and spoon the sauce generously over each piece. Finish with fresh rosemary, serve and enjoy!

Let's gather around the table!

Whether you're cooking for your family on a busy weeknight or enjoying friends around the table for a special dinner, this One-Pan Balsamic Rosemary Chicken is one of those recipes that feels elevated without requiring hours in the kitchen. I hope it becomes a favorite in your home... it definitely has in ours!

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One-Pan Balsamic Rosemary Chicken

Chris Scheuer

This One-Pan Balsamic Rosemary Chicken features juicy skillet-seared chicken breasts, savory mushrooms and a rich balsamic rosemary pan sauce - an easy, restaurant-worthy dinner made with simple ingredients in one skillet!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings 4

Calories 373

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Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the Marinade

• 4 medium boneless, skinless chicken breasts, 4-6 ounces each
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 4 medium cloves garlic, finely minced

For the Mushrooms

• 8 ounces crimini, aka baby bella mushrooms, sliced
• ¼ cup chicken broth
• 1 tablespoon butter, I use salted butter
• ½ teaspoon kosher salt

For the Balsamic Rosemary Pan Sauce

• ¾ cup balsamic vinegar
• ⅓ cup chicken broth
• 2 tablespoons tomato paste
• 1½ tablespoons honey
• 2 teaspoons soy sauce, I use regular but low sodium will also work!
• 2 teaspoons Italian seasoning
• 4 medium cloves garlic, finely minced

For the Chicken

• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons butter, I use salted butter
• 3 medium fresh rosemary sprigs, 4-6 inches long

For the Garnish

• Finely chopped fresh rosemary

Instructions

 

Marinate the Chicken

1. Combine the olive oil, balsamic vinegar and garlic in a gallon-size zip-top bag. Massage to combine. Add the chicken, seal the bag and massage to coat evenly. Refrigerate for at least 1 hour or up to 12 hours.

Cook the Mushrooms

1. In a large skillet or braiser over medium heat, combine the mushrooms and chicken broth. Bring to a simmer and cook until most of the broth has evaporated.
2. Add the butter and kosher salt. Stir until the butter has melted, then spread the mushrooms into an even layer. Cook, stirring occasionally, until golden brown. Transfer to a plate and set aside.

Prepare the Sauce

1. Whisk together the balsamic vinegar, chicken broth, tomato paste, honey, soy sauce, Italian seasoning, and garlic until smooth. Set aside.

Cook the Chicken

1. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels. Season both sides lightly with the kosher salt and pepper.
2. Add the butter to the same skillet over medium heat. When the butter begins to sizzle gently, add the chicken, smooth side down. Tuck the rosemary sprigs around the chicken.
3. Cook undisturbed for 3-4 minutes, or until the underside is deep golden brown. Flip and cook for another 2-3 minutes.
4. Cover the skillet tightly, turn off the heat and let the chicken rest for 5 minutes without lifting the lid. (For thicker chicken breasts, add another 2-3 minutes.) The chicken should reach an internal temperature of 165°F (74°C).
5. Transfer the chicken to the plate with the mushrooms.

Finish the Dish

1. Pour the prepared balsamic rosemary pan sauce into the skillet. Bring to a simmer over medium-high heat, scraping up any browned bits from the bottom of the pan.
2. Return the mushrooms to the skillet and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the mushrooms.
3. Return the chicken (along with any accumulated juices) to the skillet. Reduce the heat to low and simmer for 2-4 minutes, spooning the sauce over the chicken occasionally until heated through.
4. Sprinkle with chopped fresh rosemary and serve with mashed potatoes, creamy polenta, pasta or a crisp green salad.

Notes

Smaller chicken breasts cook more evenly and stay juicier than very large ones.
Crimini mushrooms provide the richest flavor, but white button mushrooms work well too.
The chicken may be marinated for up to 12 hours.
The sauce can be prepared one day ahead and refrigerated.
To make ahead, prepare the entire dish and gently reheat over low heat. If needed, stir in a splash of chicken broth to loosen the sauce.
Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Calories: 373kcalCarbohydrates: 23gProtein: 27gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 96mgSodium: 1279mgPotassium: 870mgFiber: 1gSugar: 17gVitamin A: 438IUVitamin C: 5mgCalcium: 67mgIron: 2mg

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Course: Main Course

Cuisine: Italian-American