Are you ready to transform an ordinary weeknight dinner into a restaurant-worthy culinary experience? This Rosemary Chicken Breast with Balsamic Green Beans and Tomatoes is not just a meal—it's a flavor journey that combines the aromatic elegance of fresh rosemary, the rich depth of balsamic vinegar, and perfectly roasted chicken that will have your family begging for seconds. In just 45 minutes, you'll create a dish that looks like it came straight from a gourmet kitchen, without the complicated techniques or hard-to-find ingredients.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 tablespoons fresh rosemary, chopped
- 1 pound green beans, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and develops a nice golden color.
- Prepare the chicken breasts by patting them dry with paper towels. This helps to achieve a nice sear on the chicken.
- In a small bowl, mix together the chopped fresh rosemary, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet.
- Sear the chicken breasts for about 5-7 minutes on each side, or until they are golden brown. Avoid overcrowding the skillet; if necessary, cook the chicken in batches.
- Once the chicken is seared, transfer the skillet to the preheated oven. Bake the chicken for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is baking, prepare the green beans and tomatoes. In a separate bowl, combine the trimmed green beans and halved cherry tomatoes.
- Drizzle the balsamic vinegar over the green beans and tomatoes, then season with salt and pepper. Toss the vegetables to ensure they are evenly coated.
- After the chicken has been baking for about 10 minutes, add the green beans and tomatoes to the oven. Spread them out evenly on a baking sheet or in a separate oven-safe dish.
- Roast the green beans and tomatoes alongside the chicken for the remaining 10-15 minutes, or until the green beans are tender and the tomatoes are slightly blistered.
- Once everything is cooked, remove the skillet with the chicken and the baking sheet with the vegetables from the oven. Let the chicken rest for about 5 minutes before slicing.
- To serve, plate the sliced rosemary chicken breasts alongside the balsamic green beans and tomatoes. Drizzle any remaining balsamic vinegar from the vegetables over the chicken for added flavor.
- Enjoy your delicious Rosemary Chicken Breast with Balsamic Green Beans and Tomatoes!
Tips
- Pat your chicken breasts completely dry before seasoning to ensure a beautiful golden-brown sear.
- Use fresh rosemary if possible—the flavor is dramatically more vibrant than dried herbs.
- Don't overcrowd your skillet when searing chicken to achieve that perfect crispy exterior.
- Always use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F.
- Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For extra flavor, try using a high-quality aged balsamic vinegar that adds complexity to your vegetables.
- If your chicken breasts are different sizes, consider pounding them to an even thickness for consistent cooking.
Nutrition Facts
Calories: 404kcal
Carbohydrates: 13g
Protein: g
Fat: 13g
Saturated Fat: g
Cholesterol: 120mg
