Tender chicken cooked with cherry tomatoes, spinach, and a tangy balsamic glaze in a single skillet.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each
→ Vegetables
02 - 2 cups cherry tomatoes, halved
03 - 4 cups fresh baby spinach
04 - 3 cloves garlic, minced
05 - 1 medium red onion, thinly sliced
→ Marinade & Sauce
06 - 1/3 cup balsamic vinegar
07 - 3 tablespoons extra-virgin olive oil, divided
08 - 1 tablespoon honey
09 - 1 teaspoon dried Italian herbs
10 - Salt and freshly ground black pepper to taste
→ Garnish
11 - 2 tablespoons fresh basil leaves, chopped
12 - Crumbled feta or shaved Parmesan cheese
# How To Make It:
01 - Whisk together balsamic vinegar, honey, 2 tablespoons olive oil, Italian herbs, salt, and pepper in a small bowl. Set aside.
02 - Pat chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium in the same skillet. Add sliced red onion and minced garlic; sauté for 2 minutes until fragrant.
04 - Add halved cherry tomatoes and cook for 3–4 minutes until they begin to soften and release their juices.
05 - Return chicken breasts to the skillet. Pour balsamic glaze over chicken and vegetables. Cover and cook for 8–10 minutes until chicken reaches an internal temperature of 165°F.
06 - Uncover the skillet and add fresh spinach. Gently stir until wilted, approximately 1–2 minutes.
07 - Transfer chicken to serving plates and top with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.
