Recipe for Rosemary Chicken With Spinach | Almanac.com

Rosemary Chicken With Spinach

Photo Credit
Becky Luigart-Stayner
4 servings
Preparation Method

Rosemary Chicken With Spinach

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To make this simple chicken dinner, simply sprinkle rosemary and garlic over chicken breasts and marinate them in balsamic vinegar and oil.

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

This recipe comes from Cooking Fresh from The Old Farmer’s Almanac which contains many more recipes using fresh, healthy ingredients.

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

Place chicken on a plate. Season with salt and pepper. Sprinkle with chopped garlic and rosemary, turning once or twice to coat evenly.

In a bowl, whisk together 2 tablespoons of oil and 1 tablespoon of vinegar. Pour over chicken and set aside to marinate for 20 to 30 minutes.

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 chicken over, cover pan, and cook for 5 minutes. Remove cover and continue cooking for 3 minutes, or until chicken reaches 165°F on a meat thermometer.

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

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.

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