Herb-Infused Balsamic Glazed Chicken
Indulge in the savory flavors of Herb-Infused Balsamic Glazed Chicken, a delightful dish perfect for any gathering. This recipe features tender, juicy chicken breasts marinated in a fragrant blend of fresh rosemary, garlic, and a hint of balsamic vinegar. The overnight marinade infuses the chicken with rich flavors while the high-temperature roast enhances its natural juiciness. Finished with a delectable balsamic reduction, this dish offers both exquisite taste and beautiful presentation. Serve alongside roasted vegetables or a fresh salad for a complete meal that embodies the essence of healthy, gourmet cooking.
N/A
Servings
416
Calories
8
Ingredients
Ingredients
Boneless skinless chicken breast halves
6 (Rinsed and patted dry)
Fresh rosemary
1 1/2 teaspoons (Minced (or 1/2 teaspoon dried rosemary))
Garlic cloves
2 (Minced)
Fresh ground black pepper
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Extra virgin olive oil
2 tablespoons (N/A)
White wine
4-6 tablespoons (Optional, for added moisture)
Balsamic vinegar
1/4 cup (N/A)
Instructions
1
Begin by rinsing the boneless skinless chicken breasts under cold water, then pat them dry using paper towels. This step ensures that the chicken is free from any excess moisture, allowing for better seasoning absorption.
2
In a small mixing bowl, combine the minced fresh rosemary, minced garlic cloves, freshly ground black pepper, and salt. Mix these ingredients thoroughly to create a robust herb seasoning.
3
Place the chicken breasts in a large bowl. Drizzle the extra virgin olive oil over the chicken, ensuring all pieces are evenly coated. Next, rub the herb seasoning mixture all over the chicken breasts, allowing the flavors to penetrate the meat.
4
Cover the bowl with plastic wrap and refrigerate the marinated chicken for at least 4 hours, but preferably overnight. This allows the flavors to meld beautifully.
5
Preheat your oven to 450°F (230°C). While you wait for the oven to reach temperature, spray a heavy roasting pan or cast iron skillet with cooking spray.
6
Carefully place the marinated chicken breasts into the prepared roasting pan. Bake the chicken for 10 minutes.
7
After the initial bake, use tongs to turn the chicken breasts over. If you notice the drippings starting to stick, add 3-4 tablespoons of water or, if you choose, white wine to the pan to deglaze and prevent sticking.
8
Continue baking for an additional 10 minutes, or until the internal temperature of the chicken registers 160°F (70°C) and the juices run clear. If the pan becomes dry, stir in an additional 1-2 tablespoons of water or wine.
9
Once cooked, remove the pan from the oven and drizzle the balsamic vinegar over the chicken, allowing the tangy flavor to enhance the dish.
10
To serve, carefully transfer the chicken to individual plates. Stir the juices in the roasting pan to combine and drizzle over the chicken for added flavor and moisture.
Nutrition Information
18g
Fat
3g
Carbs
54g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Balsamic Glazed Chicken?
It is a savory and healthy dish featuring tender chicken breasts marinated in fresh rosemary, garlic, and olive oil, then finished with a balsamic vinegar glaze.
How many calories are in one serving of this recipe?
There are 416 calories per serving.
Is this recipe suitable for a low-carb diet?
Yes, with only 3g of carbohydrates per serving, it is considered a low-carb and keto-friendly meal.
How much protein is in this chicken dish?
Each serving contains 54g of protein.
How long should I marinate the chicken?
You should marinate the chicken for at least 4 hours, but for the best flavor, leaving it overnight is recommended.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 1/2 teaspoons of fresh rosemary with 1/2 teaspoon of dried rosemary.
What is the recommended oven temperature?
The oven should be preheated to 450°F (230°C).
How long does the chicken need to bake?
The chicken is baked for a total of approximately 20 minutes: 10 minutes on one side, then turned and baked for another 10 minutes.
What internal temperature should the chicken reach?
The chicken is done when the internal temperature registers 160°F (70°C) and the juices run clear.
Is the white wine required for this recipe?
No, the white wine is optional and used to add moisture or deglaze the pan if the drippings begin to stick.
Why should I pat the chicken dry before seasoning?
Patting the chicken dry ensures there is no excess moisture, which allows for better absorption of the herb seasoning and olive oil.
What type of vinegar is used for the glaze?
This recipe specifically calls for 1/4 cup of balsamic vinegar.
How many garlic cloves are needed?
You will need 2 garlic cloves, minced.
What is the total fat content per serving?
There is 18g of fat per serving.
When do I add the balsamic vinegar?
The balsamic vinegar should be drizzled over the chicken once it has been removed from the oven after cooking.
How many chicken breast halves does this recipe serve?
The recipe is designed for 6 boneless skinless chicken breast halves.
Can I use a cast iron skillet for this recipe?
Yes, a heavy roasting pan or a cast iron skillet sprayed with cooking spray works perfectly.
What should I do if the pan drippings start to stick during baking?
Add 3-4 tablespoons of water or white wine to the pan to deglaze it and prevent sticking.
Is this recipe South Beach diet friendly?
Yes, it is tagged as suitable for the South Beach diet due to its high protein and low carbohydrate content.
What are the main herbs used in the seasoning?
The primary herb used is fresh rosemary, combined with minced garlic, black pepper, and salt.
Does this recipe contain any fiber?
The nutritional information indicates that the fiber content is negligible or null.
Should I cover the chicken while it's in the oven?
No, the instructions specify baking it uncovered in a roasting pan or skillet.
What is the preparation method for the rosemary?
The fresh rosemary should be finely minced before being mixed into the seasoning rub.
Can I use olive oil instead of extra virgin olive oil?
While extra virgin olive oil is recommended for its flavor, regular olive oil can be used as a substitute.
How should I serve the pan juices?
After removing the chicken, stir the juices in the pan to combine them and drizzle them over the chicken on the serving plates.
What side dishes pair well with this chicken?
It pairs beautifully with roasted vegetables or a fresh garden salad for a gourmet meal.
How much salt and pepper is required?
The recipe calls for 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Is there any sugar in this recipe?
There is no added sugar, though balsamic vinegar contains natural sugars from grapes.
Do I need to turn the chicken during cooking?
Yes, use tongs to turn the chicken breasts over after the first 10 minutes of baking.
Is this a difficult recipe to make?
No, it is tagged as an 'easy' recipe, involving simple preparation and a short cooking time.