Balsamic Rosemary Chicken with Roasted Green Beans and Herby Potatoes

Looking for a quick and satisfying weeknight dinner? This pan-seared chicken with a rosemary balsamic pan sauce is the answer. Paired with roasted Brussels sprouts and garlic-herb potatoes, it’s a complete meal that comes together in under 40 minutes.

The balsamic glaze adds a tangy sweetness that complements the savory chicken and earthy vegetables. Perfect for a busy evening when you want something delicious without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Cut potatoes into 1-inch chunks. Trim Brussels sprouts and halve them. Mince garlic. Strip rosemary leaves and chop finely.
2. On a baking sheet, toss potatoes and Brussels sprouts with 2 teaspoons oil, Italian seasoning, salt and pepper. Roast for 20-25 minutes until golden and tender.
3. Meanwhile, season chicken cutlets with salt and pepper on both sides. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate.
4. Reduce heat to medium. Add butter and garlic to the skillet; cook 30 seconds. Add balsamic vinegar, sugar, chicken stock concentrate and 1/4 cup water. Stir, scraping up browned bits. Simmer until slightly thickened, 2-3 minutes. Stir in rosemary.
5. Return chicken to skillet, turning to coat in sauce. Serve chicken with roasted vegetables, spooning extra sauce on top.

Recipe Tips

FAQ

Can I use frozen Brussels sprouts?

Yes, but thaw and pat dry before roasting to avoid excess moisture.

What can I substitute for balsamic vinegar?

Red wine vinegar mixed with a little honey or maple syrup can work, but the flavor will differ.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.