Recipe for Rosemary Chicken With Spinach | Almanac.com

Rosemary Chicken With Spinach

rosemary chicken with spinach on a plate for dinner with a fork
Photo Credit
Becky Luigart-Stayner
4 servings
Preparation Method
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Simple and delicious? Sign us up! To make this easy chicken dinner, simply sprinkle rosemary and garlic over chicken breasts and marinate them in red wine vinegar and oil. Quick enough for a weeknight dinner yet flavorful enough for a weekend dinner party, this recipe checks all the boxes!

We prefer fresh rosemary, but dried rosemary works, too. Serve over spinach tossed with garlic and oil, or serve with a vegetable of your choice.

Time-saving tip! The chicken can marinate all day or even overnight if that works better for your schedule.

4 chicken breast halves, with skin
salt and freshly ground black 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
  1. Place chicken on a plate—season with salt and pepper. Sprinkle with chopped garlic and rosemary, turning once or twice to coat evenly.

  2. In a bowl, whisk together two tablespoons of oil and one tablespoon of vinegar. Pour over chicken and set aside to marinate for 20 to 30 minutes.

  3. In a large, heavy skillet over medium-high heat, place chicken breasts skin side down. Reduce heat to medium and cook for 8 minutes, or until browned. Turn the chicken over, cover the pan, and cook for 5 minutes. Remove cover and continue cooking for 3 minutes, or until chicken reaches 165°F on a meat thermometer.

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

  5. Remove chicken from skillet. Add sugar and remaining 2 tablespoons of vinegar to skillet and boil, stirring, for 1 minute or until blended and reduced by half.

  6. Drizzle glaze over each chicken breast. Serve on a bed of cooked spinach.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

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