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Balsamic Rosemary Chicken

Balsamic Rosemary Chicken. Doesn't that sound fancy??? Well, it's not. This is just one of those crazy easy recipes I stumbled upon a couple of years ago and have adapted a bit over time. It is SO fast and quick, which is basically everything in my world. Feel free to use different herbs to fit your personal tastes ... I typically use rosemary or thyme. And I never ever measure the garlic or herbs! If you like a lot, use a lot. If you don't, use just a little. Same with the salt and pepper. For the record, this chicken definitely is more flavorful the second day. I always make two batches because this stuff is good as a main dish, over salad greens, or in a quick wrap with veggies. It's a perfect thing to have in the fridge for quick lunches or dinners. Balsamic Rosemary Chicken is a staple for us and I hope you guys love it, too! *This dish is both Whole30 and Paleo approved.
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  • 1.5 pounds boneless chicken breasts
  • Fresh garlic minced
  • Fresh rosemary minced
  • Sea salt
  • Cracked pepper
  • Oil of choice I use avocado or olive oil
  • 1/4 cup Balsamic vinegar


  • Place chicken breasts in baking dish.
  • Drizzle with oil, rubbing it in to make sure chicken is evenly coated.
  • Grind sea salt and cracked pepper generously over chicken.
  • Sprinkle fresh garlic and rosemary over chicken breasts. (Amount based on preference)
  • balsamic rosemary chicken in chafing dish
  • Roast at 400 degrees for about 20-25 minutes.
  • Remove chicken from oven and slice into strips.
  • Pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.
  • Let sit for 15 minutes before serving to allow balsamic vinegar to soak into chicken, or refrigerate for future use.
  • Enjoy!
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