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Savory Balsamic Chicken Breast with Spinach and Tomatoes for a Healthy Delight - Featured Image

Savory Balsamic Chicken Breast with Spinach and Tomatoes for a Healthy Delight

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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

  • 2 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 2 tablespoons olive oil, plus extra for cooking
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 4 cups fresh spinach leaves, washed and roughly chopped
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Fresh basil leaves for garnish (optional)

Substitution tips: If you don’t have cherry tomatoes, regular tomatoes diced will work just as well. For a dairy addition, a sprinkle of crumbled feta or shaved Parmesan on top adds a lovely tang. If fresh spinach isn’t at hand, baby kale or Swiss chard make excellent alternatives, though you may want to sauté them a bit longer as they’re tougher.

Instructions

  1. Start by patting the chicken breasts dry with paper towels. This step is crucial — it helps the chicken brown beautifully rather than steam. Season both sides generously with salt, pepper, and the dried oregano or Italian seasoning.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts. Cook for about 5-6 minutes on one side without moving them, so they get a nice golden crust.
  3. Flip the chicken and cook for another 5 minutes on the other side. Cooking times can vary depending on thickness, so I like to check that the juices run clear and the internal temperature reaches 165°F (75°C). If you’re unsure, cover the skillet for a few minutes to gently finish cooking.
  4. Remove the chicken from the pan and set it aside on a warm plate. Don’t wipe the pan just yet — those browned bits will add wonderful flavour.
  5. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, careful not to burn it. Then toss in the halved cherry tomatoes. Let them cook down for 2-3 minutes, stirring occasionally, until they start to soften and release their juices.
  6. Pour in the balsamic vinegar and honey (if using), stirring to combine. Allow this to bubble gently for 1-2 minutes so the sauce thickens slightly and coats the tomatoes beautifully.
  7. Add the spinach to the skillet, stirring to wilt it down — this should take about 2 minutes. The heat will soften the leaves just enough while preserving their bright green colour.
  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 a minute or two.
  9. Serve immediately, garnished with fresh basil leaves if you like. I often find a squeeze of lemon brightens the whole dish wonderfully, a little trick I picked up on one of those early mornings in my mum’s kitchen when I was desperate to add a zing of freshness.

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

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