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Savor the Flavor of Balsamic Chicken Breast with Spinach and Tomatoes - Featured Image

Savor the Flavor of Balsamic Chicken Breast with Spinach and Tomatoes

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Learn how to make delicious Balsamic Chicken Breast with Spinach and Tomatoes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons olive oil, plus extra for cooking
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 4 cups fresh baby spinach
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey or maple syrup (optional, for added sweetness)
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish (optional)
  • Red pepper flakes, for a little heat (optional)

Substitution tips: If you don’t have cherry tomatoes, grape tomatoes or chopped Roma tomatoes work beautifully here. For the spinach, baby kale or Swiss chard can be lovely alternatives. If you want to skip the honey, just increase the balsamic vinegar slightly for a sharper tang.

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and the dried oregano or Italian seasoning. This step is key, as seasoning early helps build flavor.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Cook for 5-6 minutes on one side without moving them to get a nice golden crust.
  3. Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside on a warm plate, tented with foil to rest.
  4. Reduce the heat to medium and add the minced garlic to the same skillet. Stir for about 30 seconds until fragrant, being careful not to burn it—this reminds me of my Nonna’s kitchen, where garlic was always the heart of every sauce.
  5. Add the halved cherry tomatoes, stirring occasionally until they start to soften, about 3-4 minutes. The tomatoes will release their juices and create a lovely, natural sauce.
  6. Pour in the balsamic vinegar and honey (if using). Stir to combine and let the mixture simmer gently until slightly thickened, about 2-3 minutes. You’ll notice the sauce becomes glossy and syrupy, just like my grandmother’s marinara after hours of slow cooking.
  7. Add the fresh spinach to the skillet, tossing until wilted—this only takes a minute or two. The spinach brings a fresh, vibrant pop to the dish, balancing the sweet and tangy notes.
  8. Return the chicken breasts to the pan, nestling them into the spinach and tomatoes. Spoon some of the sauce over the top and let everything warm through together for another minute.
  9. Finish with a sprinkle of fresh basil and red pepper flakes if you like a little kick.
  10. Serve immediately, letting the flavors sing on their own or alongside your favorite side.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://sofiacooking.com/balsamic-chicken-breast-with-spinach-and-tomatoes/