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Charred Rosemary Vinaigrette Chicken in a white le cruest pan
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4 from 2 votes

Charred Rosemary Vinaigrette Chicken

This healthy, one-skillet chicken dinner, is a pretty dish filled with flavor and comes together in under 30 minutes, making it perfect for any weeknight or date night dinner.
Prep Time5 minutes
Cook Time29 minutes
Total Time34 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 461kcal
Author: Aimee Mars

Ingredients

  • 4 Springs Rosemary
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple Syrup
  • 1/4 cup Olive Oil
  • 8 Boneless, Skinless, Chicken Thighs
  • 1 pint Cherry Tomatoes
  • 10 ounces Frozen Artichoke Hearts
  • 1/2 cup Capers

Instructions

  • Preheat the oven to 375 degrees. Roast 2 of the Rosemary Sprigs directly on the oven rack for 5 minutes, until edges have browned. Carefully, strip the leaves off and then finely chop them; discard stems.
  • In a small bowl whisk together the Vinegar, Dijon Mustard, Maple Syrup, 1/4 cup Olive Oil, and crushed Rosemary. Season with Salt and Pepper.
  • In a large heavy-bottomed (oven-safe) skillet, heat about 1 tablespoon of Olive Oil over medium-high heat. Season both sides of chicken with salt and pepper and cook for 6 minutes per side. Remove from skillet and set aside on a plate.
  • Drain about half of the leftover oil from the skillet and add the Cherry Tomatoes, Artichoke Hearts, and Capers. Nestle the chicken back into the skillet, top with the remaining Rosemary Springs, and pour the vinaigrette on top. Cover and place in the oven to roast for 15 minutes, or until chicken reaches an internal temp of 165 degrees. With about 2 minutes to go remove the lid from the skillet and set the oven to broil.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 15g | Protein: 47g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 898mg | Potassium: 999mg | Fiber: 5g | Sugar: 6g | Vitamin A: 801IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 4mg