Balsamic Rosemary Chicken
with Garlic Toast & Green Beans
- Soy
- Wheat
- Milk
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted green beans, and you have yourself a dinner to Remem-brandt.
Ingredients
6 ounce
Green Beans
¼ ounce
Rosemary
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). • Pat pork dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan.
Swap in chicken or beef for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, vinegar, ¼ cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. • Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
• Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal. • Thinly slice pork crosswise. • Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.
Thinly slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic sauce, calling it delicious and a perfect complement to the chicken 🍗.
- Ease of prep: Quick and easy to make after work, though some found chopping rosemary challenging.
- Suggestions: Consider simmering sauce longer to thicken; adjust rosemary to taste as some found it strong.
- Portions: Several felt servings were small, especially green beans; adding a starch like potatoes could help.
- Versatility: Works well with chicken or pork; some enjoyed leftovers on salad or grilled extra chicken with remaining sauce.
Reviews from our home cooks
This was perfection. I LOVE chicken with balsamic glaze and this did not disappoint. The rosemary added so much extra than what I normally make I will be changing my own recipe.
I made this tonight. And it joined the clean plate club. The only thing I could complain about this is I discovered that I don't like rosemary. But that's definitely a personal preference. The balsamic glaze was wonderful otherwise. And I don't usually like green beans but these were really good. And the garlic bread was just *chef's kiss* amazing.
Wow. Absolutely delicious. The sauce is amazing. Classic green beans, they were also good with the sauce. The simple garlic bread was fun to make and a yummy complement to the meal.
Easy meal and the balsamic glaze is really good. I had plenty leftover and will grill some more chicken and top with the remaining glaze for another meal.
Quick easy and delicious. Love these pan sauce chicken dinners, esp. with green beans.
This was delicious! The balsamic sauce really complimented the chicken and green beans! Very yummy! Hope this meal will be available again.
The rosemary didn't really cook well or didn't taste cooked and overpowered the sauce. Added seasoned salt to the green beans for extra flavor. Would have preferred fresh garlic on the toasts.
It was very good -- the balsamic glaze was delicious! I think it needed potatoes to go with the meal, though!
The sauce was excellent. However, overall, the meal was fairly standard and bland. Perhaps do up some zucchini and yellow squash as a side instead of the green beans?
Pretty good! I never had roasted fresh green beans until this meal. It was the first thing I ate!
