Rosemary Garlic Chicken with Arugula & Spinach Salad

This Rosemary Garlic Chicken is marinated with fresh rosemary, lemon, and garlic, then baked and served with a simple arugula and spinach salad tossed in lemon vinaigrette. It's an easy, fresh dinner that's perfect for busy weeknights.

My rosemary is officially taking over the garden.

And when you have that much fresh rosemary...you start finding reasons to put it in everything.

That's pretty much how this dinner happened.

I had thin chicken breasts in the refrigerator, so I tossed them with olive oil, fresh rosemary, garlic, lemon juice, and a few simple seasonings.

Nothing complicated.

I spread the chicken on a parchment-lined sheet pan, sprinkled even more rosemary over the top, and popped it in the oven.

While the chicken cooked, I made Parmesan roasted potatoes and threw together a simple salad with arugula, spinach, and cherry tomatoes.

A quick lemon vinaigrette over the salad pulled everything together.

And that was dinner.

Fresh, simple, and really good.

Sometimes the best meals are the ones that start with whatever happens to be growing in the garden.

Why You'll Love This Recipe

• Fresh rosemary, lemon, and garlic give the chicken tons of flavor

• Thin chicken breasts cook quickly

• Everything is made with simple ingredients

• The fresh salad balances the warm rosemary chicken

• Easy enough for a weeknight but pretty enough for company

Ingredients

For the Rosemary Garlic Chicken

• 1½ pounds thin-sliced boneless, skinless chicken breasts

• 2 tablespoons olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh rosemary, plus more for topping

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon freshly cracked black pepper

  
  

For the Arugula & Spinach Salad

• 3 cups fresh arugula

• 1 cups fresh baby spinach

• 1 cup cherry tomatoes, halved

  
  

For the Lemon Vinaigrette

• ¼ cup olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 small garlic clove, minced

• Salt and freshly cracked black pepper, to taste

  
  

For Serving

• Parmesan roasted potatoes

• Fresh rosemary

• Lemon wedges

  
  

How to Make Rosemary Garlic Chicken

1. Marinate the Chicken

Add the chicken breasts to a bowl or zip-top bag.

Add the olive oil, lemon juice, minced garlic, chopped rosemary, paprika, garlic powder, salt, and pepper.

Toss until the chicken is completely coated.

Cover and refrigerate for at least 30 minutes. If you have more time, let it marinate for a few hours.

2. Bake the Chicken

Preheat the oven to 350°F.

Line a sheet pan with parchment paper and arrange the chicken in a single layer.

Sprinkle a little extra fresh rosemary over the top.

Bake until the chicken is cooked through and reaches an internal temperature of 165°F. Because thin chicken breasts can vary quite a bit in thickness, start checking them around 15 minutes so they don't overcook.

3. Make the Lemon Vinaigrette

While the chicken cooks, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.

Taste and add a little more lemon, honey, salt, or pepper if needed.

4. Make the Salad

Add the arugula, spinach, and cherry tomatoes to a large bowl.

Drizzle with the lemon vinaigrette and gently toss until everything is lightly coated.

5. Finish and Serve

Add the salad to each plate and top with the warm rosemary garlic chicken.

Serve with Parmesan roasted potatoes and a lemon wedge on the side.

Make It Your Own

• Add shaved or freshly grated Parmesan to the salad.

• Use all arugula or all spinach if that's what you have.

• Add sliced cucumber or red onion for extra crunch.

• Sprinkle feta over the salad for a little salty bite.

• Grill the chicken instead of baking it when the weather is nice.

• Add extra lemon juice if you like a brighter vinaigrette.

  
  

Storage & Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Keep the chicken, salad, and vinaigrette separate if you're planning for leftovers. This keeps the greens from getting soggy.

The leftover rosemary chicken is also really good sliced cold over a fresh salad for lunch the next day.

Frequently Asked Questions

Can I use regular chicken breasts instead of thin-sliced chicken?

Yes. If you're using thicker chicken breasts, you can slice them horizontally to make thinner cutlets or simply increase the baking time.

Always cook chicken to an internal temperature of 165°F.

How long should I marinate the chicken?

Thirty minutes is plenty for a quick dinner, but you can let it marinate for a few hours for even more flavor.

Can I make this chicken on the grill?

Absolutely. Grill the chicken over medium-high heat until cooked through and the internal temperature reaches 165°F.

Can I make the lemon vinaigrette ahead of time?

Yes. Make it ahead and store it covered in the refrigerator. Give it a good shake or whisk before tossing it with the salad.

What kind of rosemary should I use?

Fresh rosemary is perfect for this recipe. Strip the leaves from the woody stem and chop them before adding them to the marinade.

What should I serve with rosemary garlic chicken?

Parmesan roasted potatoes are my favorite with this dinner, but roasted vegetables, crusty bread, or another simple potato side would all work.

Complete the Meal

Serve this Rosemary Garlic Chicken with a few favorites from The Schmidt Table:

• Parmesan Roasted Potatoes

• Honey Butter Roasted Carrots

• Roasted Baby Potatoes

• Grilled Corn on the Cob

• Strawberries & Mascarpone Cream

A Few Final Thoughts

This is exactly the kind of dinner that ends up becoming a regular around here.

I wasn't trying to create anything complicated. I had chicken in the refrigerator, rosemary taking over the garden, and a few simple ingredients I already had on hand.

Sometimes that's all you need.

The rosemary, garlic, and lemon give the chicken so much flavor, and I love it with the fresh arugula and spinach salad and those Parmesan roasted potatoes on the side.

And considering how much rosemary I still have growing outside...I have a feeling this won't be the last rosemary recipe you see around here.

If you make this recipe, I'd love to hear what you think. Leave a comment below and let me know what you served with it!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.