Rosemary-Infused Chicken with Perennial Herb Salad
Juicy chicken breasts with rosemary and thyme from City Floral's perennial selection, served atop a garden-fresh herb salad. This american-inspired chicken ready in about 35 minutes pairs 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 380 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.
Ingredients
- 4 Chicken breasts
- 2 tbsp Olive oil
- 2 tbsp Fresh rosemary
- 1 tbsp Fresh thyme
- 3 Garlic cloves
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1/4 cup Fresh mint
- 1/4 cup Balsamic vinaigrette
Instructions
- Step 1: Pound 4 chicken breasts to 1/2-inch thickness, then rub with 2 tbsp olive oil, 2 tbsp minced fresh rosemary, 1 tbsp minced fresh thyme, and 3 minced garlic cloves. Let marinate for 15 minutes at room temperature.
- Step 2: Heat a skillet over medium-high heat, add chicken, and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Step 3: While chicken cooks, toss 4 cups mixed salad greens, 1 cup cherry tomatoes, and 1/4 cup fresh mint with 1/4 cup balsamic vinaigrette. Slice chicken, arrange on salad, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Infused Chicken with Perennial Herb Salad take to make?
Total time is about 35 minutes (20 min prep + 15 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 Rosemary-Infused Chicken with Perennial Herb Salad?
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 chicken breasts from drying out.
Can I substitute ingredients in Rosemary-Infused Chicken with Perennial Herb Salad?
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 Rosemary-Infused Chicken with Perennial Herb Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Rosemary-Infused Chicken with Perennial Herb Salad?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
