Best 7 Chicken With Rosemary Pancetta And Balsamic Vinegar Recipes

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Chicken with rosemary, pancetta, and balsamic vinegar is a classic dish known for its rich Mediterranean flavors. The combination of tender chicken, savory pancetta, aromatic rosemary, and tangy balsamic vinegar creates a delectable main course that will tantalize your taste buds. With just a few simple ingredients and minimal preparation, you can easily recreate this restaurant-quality dish in the comfort of your own home. Whether you're seeking a memorable weeknight meal or an impressive dinner party entrée, this recipe will surely become a favorite.

Here are our top 7 tried and tested recipes!

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

CHICKEN WITH ROSEMARY AND BALSAMIC VINEGAR



Chicken With Rosemary and Balsamic Vinegar image

This is a great tasting chicken dish. If you don't have balsamic, use red wine vinegar. Can substitute any chicken part for the whole chicken mentioned in the recipe. I have even used boneless chicken breasts and baked at 350 for 50 minutes and that worked well. If the chicken gets a nice golden brown, you may not need to broil it. As usual, fresh rosemary works best. I use a bit less olive oil as well, use your judgement. The original recipe calls for 3 slices of pancetta atop each chicken half, but I don't think it added much to the final dish, you could subsitute bacon if desired. This is adapted from Bon Appetit, 1997. Hope you enjoy!

Provided by Scoutie

Categories     < 4 Hours

Time 2h20m

Yield 3-4 serving(s)

Number Of Ingredients 7

3 3/4 lbs whole chickens, halved, backbone removed
1 1/2 cups dry white wine
1/2 cup balsamic vinegar
3 tablespoons finely chopped garlic
2 teaspoons minced fresh rosemary
1/4 cup olive oil (preferably extra-virgin)
fresh rosemary sprig (optional)

Steps:

  • Preheat oven to 300°F.
  • Place chicken halves skin side up in roasting pan. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over chicken. Drizzle chicken with olive oil.
  • Cover and bake until chicken is cooked through, about 1 hour 45 minutes.
  • Transfer chicken to baking sheet; tent with foil to keep warm.
  • Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
  • Preheat broiler. Meanwhile, broil chicken until chicken is golden brown, about 6 minutes.
  • Transfer chicken to plates. Pour reduced pan juices over chicken.
  • Garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 1060.9, Fat 76.1, SaturatedFat 19.1, Cholesterol 267.4, Sodium 256.8, Carbohydrate 5.9, Fiber 0.2, Sugar 1.2, Protein 63.4

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR



Chicken With Pancetta And Balsamic Vinegar image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 ounces pancetta
1 chicken, cut into serving pieces, or 4 chicken legs, cut in two (or 8 thighs)
Salt and pepper
8 whole garlic cloves, peeled
3/4 cup white wine or water
2 tablespoons balsamic vinegar
Minced parsley, optional

Steps:

  • Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
  • Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
  • Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR



Chicken with Rosemary, Pancetta and Balsamic Vinegar image

Categories     Chicken     Garlic     Bake     Broil     Vinegar     Rosemary     Bacon     Boil     Bon Appétit

Yield Serves 2

Number Of Ingredients 8

1 3 3/4-pound whole chicken, halved, backbone removed
6 1-ounce slices pancetta
1 1/2 cups dry white wine
1/2 cup balsamic vinegar
3 tablespoons finely chopped garlic
2 teaspoons minced fresh rosemary
1/4 cup olive oil (preferably extra-virgin)
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
  • Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
  • Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
  • Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR



Chicken With Pancetta and Balsamic Vinegar image

Make and share this Chicken With Pancetta and Balsamic Vinegar recipe from Food.com.

Provided by GAM-20

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 ounces pancetta
8 chicken thighs
salt and pepper
8 garlic cloves, peeled
3/4 cup white wine
2 tablespoons balsamic vinegar
parsley

Steps:

  • Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
  • Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
  • Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

ROASTED ROSEMARY CHICKEN AND VEGETABLES



Roasted Rosemary Chicken And Vegetables image

Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  • In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
  • Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
  • Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g

Tips:

  • Use high-quality ingredients: This will make a big difference in the flavor of your dish. Look for organic, free-range chicken, high-quality pancetta, and a good balsamic vinegar.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly. Cook the chicken in batches if necessary.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
  • Serve the chicken with your favorite sides: Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Chicken with rosemary, pancetta, and balsamic vinegar is a quick and easy weeknight meal that is packed with flavor. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. Serve it with your favorite sides and enjoy!

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