Description
This balsamic chicken breast with spinach and tomatoes is a simple, bright weeknight meal. Juicy chicken is coated with a sweet-tangy balsamic sauce, complemented by burst cherry tomatoes and fresh spinach.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- In a small bowl, stir the balsamic vinegar and halved cherry tomatoes together. Let them sit for a minute.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and sauté for about 1 minute.
- Add the seasoned chicken breasts and brown them on both sides, about 5 minutes per side.
- Pour the balsamic-tomato mixture over the chicken and scatter the fresh spinach around and on top of the breasts.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes until the chicken reads 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve with wilted spinach and roasted tomatoes.
Notes
Serve over rice, quinoa, or creamy polenta. Pairs well with roasted potatoes or a green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg