Balsamic Rosemary Chicken
This Balsamic Rosemary Chicken takes just 20 minutes and requires minimal prep. It’s a simple chicken recipe perfect for an easy weeknight dinner. And it’s been an absolute crowd favorite every time I’ve made it.
I’m a big fan of the delicious taste of balsamic vinegar. Paired with chicken thighs and other simple ingredients, this great recipe is sure to be a hit with everyone. Add some broccoli, green beans, green salad, mashed potatoes (or cauliflower), or any favorite side dish to create a hearty, complete meal.
Anytime I need a dish that I know will be a hit, this is my go-to recipe. I love the sweetness of the balsamic and honey paired with the fresh taste of rosemary. It feels high-end without the high-end pricetag.
Be sure to try my Balsamic Mushrooms and this Basil Balsamic Chicken for two other must-try dinner time dishes.
Ingredients
- Olive oil – I like to use extra-virgin olive oil.
- Boneless skinless chicken thighs – My favorite cut of chicken for this recipe.
- Salt and black pepper – For flavor. I use kosher salt or Real Salt.
- Balsamic vinegar – The basis for the flavorful marinade.
- Rosemary – Finely chop before adding.
- Honey – This is optional, but it does add a nice, sweet flavor.
- Mustard – Adds a savory flavor with the other ingredients. I prefer Dijon mustard or a grainy mustard for the best flavor.
- Rosemary sprigs – One of my favorite fresh herbs to pair with chicken.
See recipe card for quantities.
How to Make Balsamic Rosemary Chicken
Step One: Heat the olive oil in a large pan. Add the boneless skinless thighs and sprinkle with salt and pepper. Cook the chicken for 6-8 minutes per side. The internal temperature should be 160 degrees. Move the cooked chicken to a serving platter.
Step Two: Turn the heat on the stove to medium-high heat and add the balsamic vinegar to the large skillet. Cook until it is reduced by half. If using honey, stir it in, along with the mustard and chopped rosemary.
Step Three: Let it simmer for a minute.
Step Four: Add the chicken back into the pan. Flip it over and coat both sides with the glaze.
Step Five: Once coated, transfer back to the serving platter and top with fresh rosemary sprigs. Serve and enjoy.
Top Tip💡
Use a meat thermometer to check the temperature of the chicken. While thighs are hard to overcook, you don’t want to over- or undercook them. The chicken should have an internal temperature of 160 degrees to be considered cooked and safe to eat.
Substitutions
- Other pieces of chicken – I like using chicken thighs for this recipe, but you can also use boneless skinless chicken breasts or chicken tenderloins. Boneless and skinless is the key to keep in mind. You will have to adjust the cooking time.
Variations
- Brown sugar – If you don’t want to use honey and want a bit of sweetness, you can stir in some brown sugar or a sugar-free sweetener.
- Fresh garlic – Add some garlic flavor by adding finely chopped garlic when you add the vinegar.
- Sauce – If you love the balsamic sauce, you can double it to have extra to go over a starch or even an oven roasted vegetable.
See these Baked Rosemary Chicken Thighs for another delicious chicken recipe.
Equipment
To cook this balsamic chicken, you need a frying pan or cast iron skillet and a serving platter. Since most of the steps will be done in the skillet, it’s a quick cooking process with easy cleanup.
Storage
Once the chicken is cooked and cooled, store the leftovers covered with plastic wrap or in an airtight container in the fridge. You can reheat in the microwave or on the stovetop, low and slow. Just be sure to pay attention when reheating, as you don’t want to dry it out.
You can also freeze leftovers for later simply by adding them to a freezer-safe bag or container.
Common Questions
You can. If you’re baking a chicken and want to add this glaze, it’s a good choice. You’ll just need to make sure you have enough to cover the whole chicken.
It’s totally fine, you’ll just miss out on the flavor and scent of the fragrant rosemary, but you can still make the rest of the glaze without it. Just go onto the next step as listed on the recipe card, and it shouldn’t be an issue. You can also swap in other herbs and flavors that you might like, and see what other flavor profiles you can create.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Balsamic Rosemary Chicken
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless skinless chicken thighs
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup balsamic vinegar
- 2 tbsp rosemary finely chopped
- 1 tbsp honey optional
- 1 tsp mustard
- 4 rosemary sprigs (4-inch pieces)
Instructions
- Heat the olive oil in a large frying pan. Add the chicken thighs to the hot pan and sprinkle with the salt and pepper.
- Cook for about 6-8 minutes on each side until they are 160 on a meat thermometer. Transfer to a serving platter.
- Turn the heat to medium-high and add the balsamic vinegar. Cook until reduced by half. Stir in the honey (if using), mustard, and chopped rosemary.
- Add the chicken back to the pan and coat with the balsamic glaze. Transfer back to the serving platter and garnish with rosemary sprigs.
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Thank you Taryn, for sharing this delicious recipe. I served it over cauliflower rice and it was so easy for noontime meal. Your sauce looked thicker and mine was runnier and thin even after cooking down about half, but still flavorful. This is a sure rotation to my meals.
I’m so glad you liked it. Did you use the optional honey? That does help thicken it. In the future, adding a tiny pinch of xanthan gum can thicken a sauce quickly.
This is above all the very best chicken recipe so far. Love it!
Thanks, Elizabeth! I’m so glad you liked it 🙂