How To Make Rosemary & Balsamic Chicken with Roast Onions
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large onions, sliced
- 2 tablespoons butter
- 1 tablespoon honey
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, combine the rosemary, balsamic vinegar, olive oil, garlic, salt, and black pepper.
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Place the chicken breasts in a shallow dish and pour the marinade over them. Let it marinate for 10 minutes.
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Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes on each side, until browned.
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Transfer the chicken to a baking dish and place in the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
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In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes.
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Drizzle the onions with honey and cook for an additional 2-3 minutes.
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Serve the chicken with the caramelized onions on top.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 90mg
- Sodium : 650mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 8g
- Protein : 38g
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