Balsamic and Rosemary Chicken

prep:15 minutes
cook:20 minutes to 25 minutes
Show nutritional information
  • Serves: 3
  • Calories: 62
  • Total Fat: 5g
  • Total Carbohydrate: 4g
  • Protein: 0g

The warm aroma of fresh rosemary is enhanced in this dish by the sweet flavor of balsamic vinegar. This recipe is one of our favorite ways to enjoy chicken breasts. Served alongside a bed of fresh greens, this entrée is always one to please.

Serves: 3

Serves: 3decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse chicken breasts under cold water, pat dry with a paper towel, and place in a baking dish.
  2. Drizzle olive oil over all 3 chicken breasts, and lightly rub to evenly distribute the oil.
  3. Sprinkle salt and pepper over chicken.
  4. Press fresh garlic and rosemary into chicken breasts.
  5. Roast at 400°F for about 20–25 minutes or until the meat yields an internal temperature of 170°F.
  6. Remove chicken from oven and pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.
  7. Serve with a fresh sprig of rosemary.


Optional cooking method would be to grill the breasts. You can also easily recreate this dish using split breasts that are bone in and skin on.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

Add a Note

My Notes:

Add a Note
Primal Palate Spice Blends

Other recipes you might like

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Primal Palate Cooking Channel


    1. Veronica
      November 30, -0001
    2. lvdaisy
      April 26, 2012

      So easy… Sooooo tasty!

    3. lvdaisy
      May 16, 2012

      Simply delicious.

    4. nhestin
      May 29, 2012

      This recipe is so easy and delicious! I make this on Sunday nights and have the perfect chicken all week for lunches and salads!

    5. gagaona
      October 5, 2012

      I made this today and shared it on my blog . It was the tastiest, most succulent chicken breast I had in a long time! I love your book!!!!!

    6. sarahrsprouse
      October 24, 2012

      Simple and tasty – perfect weekday meal! I doubled it and have chicken to put on salads for lunch too.

    7. tyandky08
      August 13, 2013

      This had SO much flavor. I changed it a little by letting it marinate in the olive oil, garlic, thyme, and rosemary for about 2 hours before cooking. This was delicious. We’ll definitely be making it again. We paired it with the garlic and herb mashed cauliflower, and it was a perfect match. Yum!

    8. flaimster
      January 2, 2014

      Really easy and tasty! Will definitely go into the rotation for a great weeknight meal! Thanks so much.

    9. arickhoff
      March 31, 2014

      Like all said, very delicious. I didn’t have fresh rosemary and still was good with dry.

    10. Mrs.Rarity
      November 21, 2014

      My family loved it. I made it tonight and it was a huge hit.

      1. November 24, 2014

        Thank you!

    11. January 5, 2015

      This recipe is great! Awesome to make extra and have as an entree one night and then have to put in salads for the following few days!

    12. jn232
      June 21, 2015

      Delicious! Took longer than 20 minutes for mine to cook. Paired well with snap peas

    Write a Review

    You need to be registered and logged in to post a review.