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Pan-seared balsamic chicken breast topped with wilted spinach and blistered grape tomatoes in a skillet.

Balsamic Chicken Breast with Spinach and Tomatoes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 0.5 tsp sal t
  • 0.25 tsp ground black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic , minced
  • 1 cup grape tomatoes, halved
  • 0.25 cup balsamic vinegar
  • 1 tbsp hone y
  • 5 oz fresh baby spinach
  • 0.25 cup fresh basil, chiffonade

Method
 

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F (74°C), then remove from skillet and set aside.
  4. Add garlic and tomatoes to the same skillet and sauté for 2 minutes until tomatoes begin to soften.
  5. Pour in balsamic vinegar and honey, stirring to deglaze the pan; simmer for 3 minutes until the liquid reduces slightly.
  6. Fold in the baby spinach and cook until just wilted.
  7. Return chicken to the skillet and coat with the balsamic glaze and vegetables.
  8. Garnish with fresh basil and serve.