Save This One-Pan Balsamic Chicken is a vibrant, wholesome dish that brings a touch of Mediterranean flair to your weeknight dinner table. Combining tender chicken breasts with sweet cherry tomatoes and fresh baby spinach in a tangy balsamic glaze, it is a recipe designed for maximum flavor with minimal effort and cleanup.
Save Whether you are hosting a quick family dinner or looking for a healthy meal prep option, this 35-minute recipe delivers a sophisticated taste profile that pairs perfectly with your favorite sides.
Ingredients
- Poultry: 4 boneless, skinless chicken breasts (about 150 g each)
- Vegetables: 2 cups (300 g) cherry tomatoes, halved; 4 cups (120 g) fresh baby spinach; 3 cloves garlic, minced; 1 medium red onion, thinly sliced
- Marinade & Sauce: 1/3 cup (80 ml) balsamic vinegar; 2 tbsp extra-virgin olive oil; 1 tbsp honey; 1 tsp dried Italian herbs (basil, oregano, and thyme); Salt and freshly ground black pepper
- Garnish: 2 tbsp fresh basil leaves, chopped (optional); Crumbled feta or shaved Parmesan (optional)
Instructions
- 1. Prepare the Glaze
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, Italian herbs, salt, and pepper until well combined.
- 2. Season and Sear
- Pat chicken breasts dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown, then remove and set aside.
- 3. Sauté Aromatics
- Reduce heat to medium in the same pan. Add the red onion and minced garlic, sautéing for about 2 minutes until fragrant.
- 4. Soften Tomatoes
- Stir in the halved cherry tomatoes and cook for 3–4 minutes until they begin to soften and release their juices.
- 5. Simmer
- Return the chicken to the pan. Pour the balsamic mixture over everything. Cover and cook for 8–10 minutes, ensuring the chicken reaches an internal temperature of 74°C/165°F.
- 6. Wilt Spinach
- Uncover the pan, add the baby spinach, and gently stir for 1–2 minutes until the leaves are just wilted.
- 7. Serve
- Plate the chicken topped with the tomato and spinach mixture and a drizzle of the pan sauce. Garnish with basil and cheese if desired.
Zusatztipps für die Zubereitung
For the best sear, ensure your skillet is properly heated before adding the chicken. Patting the meat dry with paper towels beforehand helps achieve that beautiful golden-brown crust. If the sauce thickens too quickly, you can add a splash of water or chicken broth to maintain the desired consistency.
Varianten und Anpassungen
You can easily swap the chicken breasts for boneless chicken thighs to get a juicier result. For those who enjoy a bit of spice, add a pinch of red pepper flakes when sautéing the garlic. If you are watching your sugar intake, the honey can be reduced or substituted with a keto-friendly sweetener.
Serviervorschläge
This dish is incredibly versatile. Serve it over a bed of steamed rice or quinoa to capture the balsamic glaze, or keep it low-carb by serving it alongside roasted zucchini or cauliflower rice. A crisp glass of Sauvignon Blanc or a light Pinot Noir makes for an excellent beverage pairing.
Save With 37g of protein and only 310 calories per serving, this One-Pan Balsamic Chicken is a delicious way to stay on track with your health goals without sacrificing flavor.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and stay extra juicy. Adjust cooking time to 10-12 minutes per side before adding the balsamic mixture.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 74°C (165°F). The chicken should feel firm and the juices run clear when pierced.
- → Can I make this ahead of time?
This dish tastes even better the next day as flavors meld. Store in an airtight container for up to 3 days and reheat gently on the stovetop.
- → What can I serve with this dish?
Crusty bread, rice, quinoa, or roasted potatoes work well to soak up the balsamic sauce. A simple green salad with vinaigrette balances the richness.
- → Is the balsamic glaze too acidic?
The honey in the glaze balances the acidity of the balsamic vinegar. You can adjust by adding more honey if you prefer a sweeter finish.
- → Can I use regular spinach instead of baby spinach?
Baby spinach works best because it's tender and wilts quickly. Mature spinach requires longer cooking and may need stems removed before adding.