Balsamic Chicken with Tomatoes (Printable Version)

Tender chicken cooked with sweet tomatoes and fresh spinach in a tangy balsamic glaze.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces 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 (optional)

# Directions:

01 - In a small bowl, whisk together balsamic vinegar, honey, olive oil, Italian herbs, salt, and pepper until well combined.
02 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
03 - 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 on a plate.
04 - In the same pan, reduce heat to medium. Add sliced red onion and minced garlic; sauté for 2 minutes until fragrant.
05 - Add halved cherry tomatoes and cook for 3 to 4 minutes until they begin to soften and release their juices.
06 - Return chicken to the pan. Pour the prepared balsamic mixture over the chicken and vegetables. Cover the skillet and cook for 8 to 10 minutes until chicken reaches an internal temperature of 165°F.
07 - Uncover the skillet, add fresh baby spinach, and gently stir until completely wilted, approximately 1 to 2 minutes.
08 - Transfer chicken to serving plates, top with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.

# Expert Tips:

01 -
  • The balsamic glaze caramelizes just enough to taste like you spent hours on this, but you didn't.
  • Everything lives in one pan, which means more time eating and less time scrubbing.
  • The spinach wilts right at the end, so it's fresh and tender instead of mushy.
02 -
  • Don't peek constantly while the chicken poaches under that cover; it needs uninterrupted heat to cook through evenly.
  • The tomatoes will burst and release their liquid, which is what creates that silky sauce, so don't drain them.
03 -
  • Sear the chicken in batches if your skillet is crowded, because overcrowding drops the temperature and steaming happens instead of browning.
  • Taste the balsamic mixture before pouring it over the chicken; this is your last chance to adjust salt or sweetness.
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