Rosemary Chicken With Spinach

Recipe for Rosemary Chicken With Spinach


4 chicken breast halves, with skin
salt and pepper, to taste
2 cloves garlic, 1 finely chopped, 1 thinly sliced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 tablespoons olive oil, divided
3 tablespoons red-wine vinegar, divided
1 pound spinach, stemmed
1/2 teaspoon sugar


Place the chicken breasts on a plate. Season them with salt and pepper. Sprinkle them with the chopped garlic and rosemary, turning once or twice to coat evenly. In a small bowl, whisk together 2 tablespoons of the oil and 1 tablespoon of the vinegar. Pour this over the chicken and set aside to marinate for 20 to 30 minutes. In a large, heavy skillet over medium-high heat, place the chicken breasts, skin side down. Reduce the heat to medium and cook for 8 minutes, or until browned. Turn the chicken over, cover the pan, and cook for 5 minutes. Remove the cover and continue cooking for 3 minutes, or until the chicken is cooked through.

Meanwhile, steam the spinach until barely wilted. Place 1 tablespoon of olive oil and the sliced garlic in a medium skillet and heat just until the garlic sizzles. Remove from the heat. Add the spinach and toss to coat.

Remove the chicken from the large skillet when cooked. Add the sugar and remaining 2 tablespoons of vinegar to the large skillet and boil, stirring until blended and reduced by half, about 1 minute. Drizzle a little of this glaze over each chicken breast. Serve on a bed of the cooked spinach.


4 servings

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I love rosemary!! Especially

I love rosemary!! Especially sprinkled fresh from my plant over fresh garden root veggies. Never had it on chicken but going to try it.
Thanks for the post.

What's the sugar for?

What's the sugar for?

Hi, Ralph. The sugar reduces

Hi, Ralph. The sugar reduces the acidity of the vinegar. You can certainly omit if it isn’t to your taste. Enjoy!