Balsamic Chicken Tomatoes Spinach (Printer-friendly)

Tender chicken cooked with cherry tomatoes, spinach, and a tangy balsamic glaze in a single pan.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 4 cups fresh baby spinach
04 - 3 cloves garlic, minced
05 - 1 medium red onion, thinly sliced

→ Marinade & Sauce

06 - 1/3 cup balsamic vinegar
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon honey
09 - 1 teaspoon dried Italian herbs
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons fresh basil leaves, chopped (optional)
12 - Crumbled feta or shaved Parmesan cheese (optional)

# Directions:

01 - In a small bowl, whisk together balsamic vinegar, honey, olive oil, Italian herbs, salt, and pepper. Set aside.
02 - Pat chicken breasts dry and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - In the same pan, reduce heat to medium. Add red onion and garlic; sauté for 2 minutes until fragrant.
04 - Add cherry tomatoes and cook for 3 to 4 minutes until they begin to soften and release their juices.
05 - Return chicken to the pan. Pour the balsamic mixture over the chicken and vegetables. Cover and cook for 8 to 10 minutes, or until chicken reaches an internal temperature of 165°F.
06 - Uncover the pan, add spinach, and gently stir until wilted, approximately 1 to 2 minutes.
07 - Transfer chicken to serving plates topped with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.

# Expert Tips:

01 -
  • Everything happens in one skillet, which means you'll actually want to make this on a busy night instead of ordering takeout.
  • The balsamic glaze gets sticky and glossy in a way that feels way more complicated than it actually is.
  • Spinach wilts right into the pan at the end, so you can pretend this counts as a vegetable-heavy dinner.
02 -
  • Don't skip the initial searing of the chicken—those brown bits on the pan bottom are liquid gold for flavor, and they're what separates this from just boiling chicken in sauce.
  • If your glaze looks too thin when the chicken finishes cooking, uncover the pan for an extra minute or two to let some liquid evaporate and the sauce become glossy and clingy rather than soupy.
03 -
  • Invest in a good quality balsamic vinegar—the cheap stuff is mostly corn syrup and tastes like it, so save yourself the disappointment.
  • If the pan looks dry at any point, it's okay to add a splash of chicken broth or even water to prevent sticking, though the tomatoes and spinach release enough liquid that it's rarely necessary.
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