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Rosemary Chicken With Spinach

rosemary chicken with spinach on a plate for dinner with a fork
Photo Credit
Becky Luigart-Stayner
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
Yield
4 servings
Category
Poultry
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

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.

Ingredients
4 boneless 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

Instructions

  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

Executive Digital Editor and Master Gardener

Catherine Boeckmann is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
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Comments

<span>Barbara Carrier</span> Sun, 03/05/2023 - 07:32
At the top of the recipe it calls for marinating in balsamic vinegar and oil, but ingredients call for red wine vinegar. Please clarify which one, as the taste is different.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 03/07/2023 - 08:42

Thanks for catching that! Red-wine vinegar is the intended ingredient.

 <span>Nancy Coplai</span> Tue, 01/25/2022 - 05:55
Bone in or removed?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 01/26/2022 - 13:52

We recommend using chicken breasts in this recipe, so they should not have bones.

 <span>Kmlwpa</span> Mon, 10/07/2024 - 15:02
What?! Chicken breasts do have bones. They come bone-in or boneless. The photo for this recipe looks very much like a bone-in breast half. It would be helpful to specify boneless in the ingredients list if that is what is meant, especially since it very difficult to find boneless breasts with skin. Also, give an approximate size/weight. The chicken breast halves I buy around here vary greatly in size, anywhere from about 7-8 oz up to over 1 lb each. The size of the chicken is going to affect the cook time.
<span>Kelly</span> Sat, 02/01/2020 - 07:27
We just moved into an older home that has a existing well established rosemary bush. It’s cold in California and there are blue flowers on it. Does a rosemary bush flower all year round. I’m allergic to bees and they are all over it.
<span>Alice Clark</span> Fri, 06/09/2017 - 17:21
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.
<span>Ralph</span> Thu, 06/08/2017 - 11:21
What's the sugar for?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 06/08/2017 - 16:13

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