Balsamic chicken breast with spinach and tomatoes is a light, flavorful dish that brings together tender, pan-seared chicken with a tangy balsamic glaze, wilted spinach, and juicy tomatoes. It’s quick to prepare, packed with color and nutrients, and perfect for a weeknight dinner that still feels fresh and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s simple, wholesome, and bursting with flavor. The balsamic vinegar adds a sweet-tart depth to the dish, and it pairs beautifully with the natural sweetness of cherry tomatoes and the earthy richness of fresh spinach. It all comes together in one skillet with minimal cleanup, and I can serve it over rice, pasta, or on its own for a low-carb option.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts
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Olive oil
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Salt
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Black pepper
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Garlic, minced
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Cherry or grape tomatoes, halved
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Fresh spinach
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Balsamic vinegar
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Honey or maple syrup (optional, for sweetness)
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Italian seasoning or dried basil
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Fresh basil or parsley (optional, for garnish)
Directions
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I start by seasoning the chicken breasts with salt, pepper, and Italian seasoning.
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I heat olive oil in a large skillet over medium-high heat and sear the chicken until golden on both sides and cooked through. I remove it from the pan and set it aside.
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In the same skillet, I add more oil if needed and sauté the garlic just until fragrant.
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I toss in the tomatoes and cook until they begin to soften and burst.
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I add the balsamic vinegar and a drizzle of honey, letting it simmer for a minute to thicken slightly.
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I stir in the spinach and cook until wilted, then return the chicken to the pan and spoon the sauce over the top.
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I let everything warm through for a minute, then garnish with fresh herbs and serve.
Servings and timing
This recipe serves 4 and takes about 10 minutes to prep and 20 minutes to cook, so it’s ready in just 30 minutes.
Variations
Sometimes I add sliced mushrooms or red onions for extra flavor. If I want a heartier meal, I serve it over pasta or creamy polenta. I’ve also swapped chicken breasts for boneless thighs or even used tofu for a vegetarian twist. A sprinkle of feta or goat cheese on top also adds a nice touch of creaminess.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat or microwave individual portions until heated through. I add a splash of water or broth if the sauce needs loosening.
FAQs
Can I use frozen spinach?
Yes, I’ve used thawed frozen spinach in a pinch. I make sure to squeeze out as much moisture as possible before adding it to the pan.
What’s the best type of balsamic vinegar to use?
I go for a good-quality balsamic—not the cheapest, but not the most expensive either. A slightly syrupy consistency works best for glazing.
Can I make this dairy-free?
Yes, the recipe is naturally dairy-free unless I add cheese. It’s light, flavorful, and fits many dietary needs.
Is this good for meal prep?
Absolutely. I portion it out with rice or quinoa in containers, and it holds up well in the fridge for a few days.
Can I grill the chicken instead?
Definitely. I’ve grilled the chicken and made the tomato-spinach-balsamic mixture separately on the stovetop, then combined everything when serving.
Conclusion
Balsamic chicken breast with spinach and tomatoes is one of those go-to recipes I turn to when I want something easy, healthy, and full of flavor. The sweet acidity of the balsamic, the freshness of the vegetables, and the simplicity of the preparation make it a dish I can enjoy any night of the week. Whether I’m cooking for myself or feeding a crowd, this recipe never disappoints.
