Negroni-Marinated Chicken Breast with Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken breasts marinated in gin, sweet vermouth, and Campari, then roasted to perfection with aromatic rosemary. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs boneless chicken breasts, gin, sweet vermouth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 20 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 boneless chicken breasts between plastic wrap and pound to 1-inch thickness using a meat mallet. In a bowl, whisk 3 tbsp gin, 2 tbsp sweet vermouth, 1 tbsp Campari, 2 tbsp chopped fresh rosemary, 1 tbsp olive oil, and 1/2 tsp garlic powder until combined.
  2. Step 2: Place chicken in a shallow dish, pour the marinade over it, and turn to coat evenly. Cover and refrigerate for 30 minutes to allow flavors to penetrate.
  3. Step 3: Preheat oven to 400°F (200°C). Remove chicken from marinade, discarding excess liquid, and place on a parchment-lined baking sheet. Bake for 18-20 minutes until the internal temperature reaches 165°F (74°C) and edges are golden brown.
  4. Step 4: Let rest for 5 minutes, then slice and drizzle with any remaining pan juices for a glossy finish that clings to the chicken.

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