One-Pan Balsamic Chicken with Tomatoes and Spinach (Print View)

Tender chicken with sweet tomatoes and fresh spinach in tangy balsamic glaze—all in one pan

# Components:

→ 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 - 3 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
12 - Crumbled feta or shaved Parmesan cheese

# Directions:

01 - In a small bowl, whisk together balsamic vinegar, honey, 2 tablespoons olive oil, Italian herbs, salt, and pepper. Set aside.
02 - Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
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 - Reduce heat to medium. In the same pan, 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 breasts to the pan. Pour the balsamic mixture over the chicken and vegetables. Cover and simmer for 8 to 10 minutes until chicken reaches an internal temperature of 165°F.
07 - Uncover the pan, add fresh spinach, and gently stir until wilted, approximately 1 to 2 minutes.
08 - Transfer chicken to serving plates topped with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.

# Expert Advice:

01 -
  • Easy Cleanup: Everything is prepared in a single skillet, making after-dinner chores a breeze.
  • Nutritious & Balanced: Packed with lean protein and fresh vegetables, it is naturally gluten-free and low-carb.
  • Balsamic Magic: The combination of balsamic vinegar and honey creates a glossy, sweet-and-savory glaze that tastes gourmet.
02 -
  • Don't Overcook: Use a meat thermometer to pull the chicken exactly at 74°C (165°F) for maximum tenderness.
  • Freshness Matters: Use fresh baby spinach for the best texture; it wilts quickly and provides a bright pop of color.
  • Glaze Consistency: If you prefer a thicker glaze, simmer the sauce uncovered for an extra minute after removing the chicken.
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