Balsamic Chicken Breast with Spinach and Tomatoes

Balsamic Chicken Breast with Spinach and Tomatoes is a flavorful, wholesome dish that comes together quickly in one skillet. Tender chicken breasts are seared to perfection, then simmered in a tangy-sweet balsamic glaze with juicy tomatoes and fresh spinach for a delicious, balanced meal.

Why You’ll Love This Recipe

I love this recipe because it’s quick enough for a weeknight but impressive enough to serve guests. The balsamic vinegar creates a rich, savory glaze that pairs beautifully with the natural sweetness of the tomatoes and the earthy freshness of spinach. Plus, it’s a one-pan meal with minimal cleanup—always a win for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and pepper

• Olive oil

• Garlic (minced)

• Cherry or grape tomatoes (halved)

• Fresh spinach

• Balsamic vinegar

• Chicken broth

• Honey or brown sugar (optional, for a touch of sweetness)

• Fresh basil or parsley (optional, for garnish)

Directions

1. I season the chicken breasts with salt and pepper on both sides.

2. In a large skillet, I heat olive oil over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through. I remove the chicken and set it aside.

3. In the same skillet, I add more olive oil if needed and sauté the garlic for about 30 seconds.

4. I stir in the tomatoes and cook for 2–3 minutes until they begin to soften and release their juices.

5. I pour in the balsamic vinegar and chicken broth, then add a splash of honey or brown sugar to balance the acidity. I let the sauce simmer for 3–4 minutes until slightly reduced.

6. I add the spinach and cook until just wilted, then return the chicken to the pan and spoon the sauce over it to coat.

7. I simmer everything together for 2–3 minutes to let the flavors combine, then garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, so dinner is ready in just 30 minutes.

Variations

I sometimes use boneless thighs instead of breasts for extra juiciness. For a creamy version, I stir in a splash of heavy cream or a spoonful of cream cheese at the end. I’ve also added mushrooms or bell peppers for extra veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over medium heat or in the microwave with a splash of broth to keep it moist.

FAQs

Can I use frozen spinach?

Yes, I’ve used frozen spinach—just thaw and drain it well before adding it to the pan to avoid watering down the sauce.

What kind of balsamic vinegar should I use?

I go for a good-quality, aged balsamic with a slightly sweet finish. It really makes a difference in the flavor of the sauce.

Can I make this dish ahead of time?

Yes, I cook everything and store it in the fridge, then reheat gently when I’m ready to serve.

What sides go well with this?

I like serving it over rice, pasta, or mashed potatoes to soak up the sauce. Crusty bread is great too for sopping up every bit.

Can I add cheese?

Absolutely. A sprinkle of Parmesan or a few slices of fresh mozzarella added at the end makes it even more indulgent.

Conclusion

Balsamic Chicken Breast with Spinach and Tomatoes is one of my favorite one-skillet meals. It’s quick, flavorful, and full of vibrant, fresh ingredients. Whether I’m cooking for myself or feeding a group, this dish always delivers bold flavor with minimal effort—and I love that.

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