Seared Chicken Breasts with Rosemary and Balsamic Vinegar

Seared Chicken Breasts with Rosemary and Balsamic Vinegar

Serves: 4
Cooking Time: 25 min
Preparation: 15 min
Level: Easy 

recipe and photos by alexandra de la cruz

These juicy chicken breasts accompanied by a tremendous balsamic vinegar sauce and seared cherry tomatoes look like a piece of artwork! This is what you'll notice when it gets into your mouth as well; art to eat!


  • 4 chicken breasts, by Maillard
  • 3 tbsp of olive oil
  • 2 to 3 cups of cherry tomatoes
  • 3 cloves of garlic – 2 finely chopped and 1 in slices
  • 2 sprigs of rosemary
  • Salt and pepper, to taste


  • 1/3 cup of balsamic vinegar
  • 2 tbsp of honey
  • 1 tsp of mustard


  1. Salt the chicken breasts and let temper for 15 to 20 minutes at room temperature.
  2. Heat a large pan. Add 2 tablespoon of olive oil, then brown the sliced garlic clove and a sprig of rosemary for 2 minutes over medium heat.
  3. Remove the garlic and rosemary from the pan. Turn up the heat to medium-high and cook the chicken for 5 to 7 minutes, until the underside of the breasts is golden brown. Turn the chicken over, season with pepper and cook for another 5 to 7 minutes, until cooked through (it should reach an internal temperature of 165°F). Remove the chicken breasts from the pan and set aside.
  4. In the same pan, add 1 tablespoon of olive oil and sear the cherry tomatoes for 3 minutes, stirring a few times. Add the second sprig of rosemary, chopped cloves of garlic, and cook 2 more minutes.
  5. Add the ingredients of the sauce and simmer for 2 minutes (the sauce has to boil at least 30 seconds). Add the chicken breasts in the pan to warm them a couple of minutes, basting them from time to time.
  6. Serve with pasta.

seared chicken breasts with rosemary and balsamic vinegar

Article précédent Caprese Burgers with Pesto
Article suivant Tuna Tacos with Fried Avocados


You liked that? Let us know!