Save This One-Pan Balsamic Chicken with Tomatoes and Spinach is a vibrant, wholesome dish perfect for busy weeknights. Featuring tender chicken breasts simmered in a tangy balsamic glaze with sweet cherry tomatoes and fresh spinach, it delivers maximum flavor with minimal effort and easy cleanup.
Save By searing the chicken first and then simmering it directly in the balsamic mixture, the meat stays incredibly juicy while the tomatoes soften into a rustic sauce that perfectly complements the fresh baby spinach.
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 2 cups (300 g) cherry tomatoes, halved
- 4 cups (120 g) fresh baby spinach
- 3 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 1/3 cup (80 ml) balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp dried Italian herbs (or a mix of basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh basil leaves, chopped (optional)
- Crumbled feta or shaved Parmesan (optional)
Instructions
- Step 1: Prepare the Balsamic Sauce
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, Italian herbs, salt, and pepper.
- Step 2: Sear the Chicken
- Pat chicken breasts dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3–4 minutes per side, until golden brown. Remove chicken and set aside.
- Step 3: Sauté Aromatics and Tomatoes
- In the same pan, reduce heat to medium. Add red onion and garlic; sauté for 2 minutes. Add cherry tomatoes and cook for 3–4 minutes until they begin to soften.
- Step 4: Simmer and Wilt
- Return chicken to the pan and pour the balsamic mixture over everything. Cover and cook for 8–10 minutes until chicken reaches an internal temperature of 74°C/165°F. Uncover, add spinach, and stir until wilted (1–2 minutes).
Zusatztipps für die Zubereitung
To ensure the chicken stays moist, you can substitute the breasts with chicken thighs. For those who enjoy a bit of heat, try adding a pinch of red pepper flakes when sautéing the garlic and onions.
Varianten und Anpassungen
This recipe is highly versatile. To keep it strictly dairy-free, simply omit the optional feta or Parmesan garnish. Ensure your balsamic vinegar is certified gluten-free if you have a high sensitivity.
Serviervorschläge
Serve the chicken and vegetables over fluffy quinoa, rice, or with a side of crusty bread to soak up the delicious pan sauce. This meal pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir.
Save Enjoy this effortless Mediterranean-inspired meal that brings fresh ingredients and bright acidity together for a satisfying dinner that feels much fancier than its 35-minute cook time suggests.
Kitchen Guide
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and will add extra juiciness to the dish. Adjust cooking time as needed—thighs may take a few additional minutes to reach the safe internal temperature of 74°C (165°F).
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave. The flavors often deepen and improve after a day.
- → Can I make this dairy-free?
Absolutely. Simply omit the optional cheese garnish. The dish is naturally dairy-free without the feta or Parmesan, and the balsamic glaze provides plenty of rich, savory flavor on its own.
- → What can I serve alongside this?
Crusty bread, rice, or quinoa work wonderfully for soaking up the tangy pan sauce. Roasted potatoes, a simple green salad, or steamed green beans also make excellent sides that complement the Mediterranean flavors.
- → Can I add other vegetables?
Certainly. Bell peppers, zucchini, mushrooms, or artichoke hearts would all pair nicely with the balsamic glaze. Add heartier vegetables earlier in the cooking process so they have time to soften properly.