One-Pan Balsamic Rosemary Chicken

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 Time20

Cook Time25

Marinating Time1

Total Time1 45

Course: Main Course

Cuisine: Italian-American

Keyword: balsamic chicken, Easy Chicken Dinner, One-Pan Balsamic Rosemary Chicken, Rosemary Chicken, skillet chicken recipe

Servings:

Calories: 373kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

Marinate the Chicken

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

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.
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

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

Cook the Chicken

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.
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.
Cook undisturbed for 3-4 minutes, or until the underside is deep golden brown. Flip and cook for another 2-3 minutes.
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).
Transfer the chicken to the plate with the mushrooms.

Finish the Dish

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.
Return the mushrooms to the skillet and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the mushrooms.
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.
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