Pan-Seared Chicken with Balsamic Reduction and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Pan-seared to golden perfection with a rich balsamic rosemary reduction sauce. This Mediterranean-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken breasts in the skillet and sear for 6 minutes without moving until golden brown. Flip and cook for another 5 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
  3. Step 3: Remove chicken to a plate and cover loosely with foil. In the same skillet, add 3 minced garlic cloves and 1 tbsp chopped fresh rosemary; sauté over medium heat for 1 minute until fragrant.
  4. Step 4: Pour in 1/3 cup balsamic vinegar and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet and spoon the balsamic rosemary reduction over the top for 1 minute to reheat and glaze before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Balsamic Reduction and Rosemary take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Balsamic Reduction and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Balsamic Reduction and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Balsamic Reduction and Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Balsamic Reduction and Rosemary gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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