Easy, Skinny Balsamic Rosemary 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 and 4 grams fat. Serve with steamed veggies, baked potatoes, and mash some of the delicious sauce (marinade) into each potato.
Easy, Skinny Balsamic Rosemary Chicken

Helpful Tips About this Recipe

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

WW Freestyle SmartPoints
WW SmartPoints
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
FACTS: for Freestyle SmartPoints
40 calories, 0g sat. fat, 0g sugar, 0g protein


Easy, Skinny Balsamic Rosemary Chicken

Easy, Skinny Balsamic Rosemary Chicken

5 from 1 vote
Prep Time 10 minutes
Chill and Bake Time: 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 190 kcal


  • ½ cup balsamic vinegar
  • 2 teaspoons olive oil
  • 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


  • To make the marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt, 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.
  • 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.
  • 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.
  • Remove chicken to a 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.
  • Use the leftover sauce drizzled in a baked potato, if desired.


Serving: 1breastCalories: 190kcalCarbohydrates: 5gProtein: 32gFat: 4gSaturated Fat: 1.6gCholesterol: 69mgSodium: 251mgBlue Smart Points: 1Green Smart Points: 3Plus Points: 4
Tried this recipe?Let me know how it was!


  1. Hey I just had a quick question, is it possible to use fish or beef instead of chicken. I really like this recipe and was wondering how many different types of meats I could use with this recipe.


  2. I’m sure both beef and chicken will be yummy. These are such simple, versatile ingredients Amy.
    All the best,

  3. Nancy I have tried many of your recipes and have found them all to be great. The most recent is chicken tortilla soup, which my husband and I both really liked. I’m a huge balsamic vinegar fan so I’m sure this will be another hit. Thank you so much for all you do! Blessings for a marvelous 2021!

  4. A big Thank You, Carol!
    You’ve made me very happy!!!
    I hope you enjoy one of the easiest chicken recipes on my site. It’s one of my “go-to’s”
    Wishing you all the very best in this new year,

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