Balsamic Chicken with Tomatoes (Printable Version)

Tender chicken with tomatoes, spinach, and a tangy balsamic glaze cooked all in one pan.

# What You 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)

# How-To Steps:

01 - In a small bowl, whisk together balsamic vinegar, honey, olive oil, Italian herbs, salt, and pepper until well combined. Set aside.
02 - Pat chicken breasts dry with paper towels and season both sides 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 - Reduce heat to medium. Add sliced red onion and minced garlic to the same pan; sauté for 2 minutes until fragrant. Add cherry tomatoes and cook for 3 to 4 minutes until they begin to soften.
04 - Return seared chicken to the pan. Pour the balsamic mixture over the chicken and vegetables. Cover with a lid and cook for 8 to 10 minutes until chicken reaches an internal temperature of 165°F.
05 - Uncover the skillet and add fresh baby spinach. Gently stir until wilted, approximately 1 to 2 minutes.
06 - Serve chicken topped with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.

# Expert Advice:

01 -
  • The entire meal cooks in one pan, which means you'll spend more time eating and less time scrubbing.
  • Chicken stays incredibly tender and juicy because the balsamic glaze keeps it moist while it cooks.
  • It's flexible enough to work for weeknight dinners or when you're trying to impress someone at your table.
02 -
  • Don't skip searing the chicken before adding the glaze—that golden crust is what keeps it from tasting steamed.
  • The sauce will seem thin while the chicken cooks, but it thickens as it reduces, so resist the urge to add more liquid.
03 -
  • Use a meat thermometer to check doneness instead of guessing—it's the difference between perfectly cooked and dry chicken.
  • Let the glaze reduce for a minute or two after the chicken is done if you want it thicker and more concentrated in flavor.
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