Rosemary Balsamic Chicken with Garlic Bread and Roasted Brussels Sprouts

This rosemary balsamic chicken is the perfect weeknight dinner that feels special without a lot of fuss. Juicy pan-seared chicken cutlets are finished with a tangy balsamic pan sauce infused with fresh rosemary, creating a rich flavor that pairs beautifully with the caramelized roasted Brussels sprouts.

To round out the meal, a simple garlic bread made from a demi-baguette adds a satisfying crunch. It’s a complete, balanced dinner that comes together quickly, making it ideal for busy evenings when you want something delicious and comforting.

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Ingredients

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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim the ends of the Brussels sprouts and cut them in half. Toss with a drizzle of olive oil, salt and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. While the Brussels sprouts roast, pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
4. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from skillet and set aside.
5. Reduce heat to medium. Add the balsamic vinegar, chicken stock concentrate and 1/4 cup water to the skillet. Stir, scraping up any browned bits. Add the rosemary sprig and let simmer for 2-3 minutes until slightly thickened. Remove rosemary.
6. Slice the demi-baguette in half lengthwise. Rub the cut sides with the garlic clove. Place on a baking sheet and toast in the oven for 5-7 minutes until golden.
7. Serve the chicken with roasted Brussels sprouts and garlic bread. Drizzle the balsamic pan sauce over the chicken.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, you can substitute 1 teaspoon of dried rosemary for the fresh. Add it with the balsamic vinegar.

What can I serve instead of Brussels sprouts?

Green beans, asparagus or a simple side salad would work well.

How do I store leftovers?

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