Easy, Skinny Balsamic Rosemary Chicken

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balsamic chicken

This is a quick and easy recipe that never fails to please even picky eaters. Making a simple reduction sauce using balsamic vinegar, garlic and fresh rosemary creates a flavorful marinade for the chicken. This chicken smells wonderful when baking and tastes even better when ready! The skinny for 1 serving, 190 calories, 4 grams fat and 3 Weight Watchers SmartPoints. Serve with steamed veggies, baked potatoes and mash some of the delicious sauce (marinade) into each potato.

Prep Time: 10 minutes
Chill Time for Marinade: 45 minutes
Bake Time: 35 minutes


Ingredients

½ cup balsamic vinegar

2 teaspoons olive oil

1½ tablespoons fresh rosemary, chopped

1 tablespoon garlic, minced

½ teaspoon salt

Fresh black pepper, to taste

Cooking spray

4 (5 ounces each) boneless, skinless chicken breasts (If your chicken breast are large, cut into 5 ounce sizes to equal 4 breasts)

2 tablespoon balsamic vinegar

Fresh rosemary springs, for garnish


Instructions

1. 

To make marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt and pepper and mix until combined. Bring up to a boil, turn heat down to medium and simmer until reduced in half, about 3 minutes. Place in refrigerator to cool for about 15 minutes. For a quicker chill, place in freezer for about 5 minutes.

2. Coat a 9 x 9 inch baking dish with cooking spray. Place chicken in baking dish and pour cooled marinade over chicken. Refrigerate for 30 minutes. Can be refrigerated overnight.

3. Preheat oven to 400 degrees. Take dish out of refrigerator, cover with foil and baked in marinade. Bake for about 35 minutes until chicken is cooked thoroughly.

4. Remove chicken to serving plate. Pour cooked marinade into a small pot.  Add 2 tablespoons of balsamic vinegar. Cook a few minutes until the sauce has thickened a bit. Pour some of the sauce over chicken and serve.

5. Use the leftover sauce drizzled in a baked potato, if desired.

Makes 4 servings, each serving 1 breast with sauce


Food Fact

Balsamic vinegar is made in Italy in areas around Modena and Reggio Emilia.  White Trebbiano grapes are used to produce the vinegar.  It has a dark, rich, color and a sweet pungent aged taste due to the lengthy aging process.


Healthy Benefit

Vinegar has been valued for it’s healing properties for thousands of years. Some feel it aids in digestion and can help regulate blood sugar levels.


Weight Watchers SmartPoints
3
Weight Watchers POINTS PLUS
4
Weight Watchers
(old points) 4

NEW SKINNY FACTS: for 1 chicken breast with sauce
190 calories, 4g fat, 1.6g sat. fat, 69mg chol, 32g protein, 5g carbs, 0g fiber, 251mg sodium, 0g sugar

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53 Responses to “Easy, Skinny Balsamic Rosemary Chicken”

  1. Susan Says:

    Brilliant, the timer says another 5 minutes to go, it smells amazing, it’s a chilly night here in Scotland so need something like this.

    Daft question, do you let it defrost or can you cook slowly from frozen?

    Thanks again

  2. admin Says:

    You can easily defrost in the microwave or refrigerate over night to defrost.
    I love the smell as this chicken is cooking.
    Cheers!
    Nancy

  3. Easy Peasy Life Matters Says:

    This sounds to die for!! Pinned!

  4. admin Says:

    Thank you!
    My best,
    Nancy

  5. Joey Says:

    Great recipe! I switched up only a couple things. Being as I had no fresh garlic I just used about 3/4 tbsp of garlic powder or so. I also used 1/4 cup regular balsamic vinegar and 1/4 cup raspberry infused balsamic vinegar. I would HIGHLY reccomend doing so! My rosemary was also not fresh, just from a shaker, still very tasty! I used a 9×9 pan but I had a little more chx than what it says in the recipe so I baked it at 375°F at around 45-50min or so. I drained out the juices into a small pan and turned that into a gravy with flour&water. I didn’t add more vinegar as stated in the recipe. Poured the gravy over all the breasts and they were TO DIE FOR. Also added the extra balsamic gravy on my fresh green beans. So tasty! What a healthy delicious meal! Will definitely make again. Thanks!

  6. admin Says:

    Thanks for the wonderful feedback, Joey. I love your idea of using some raspberry infused vinegar. Sounds delicious!
    All the best,
    Nancy

  7. Gail Ost Says:

    This chicken was delicious, easy to make and the kitchen smelled wonderful! Cannot wait to make this again!!!!

    Thanks for another great recipe….

  8. admin Says:

    I’m so delighted. Thanks for your fabulous feedback Gail!
    All the best,
    Nancy

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