This balsamic chicken breast with spinach and tomatoes is a bright, quick skillet dinner that balances tangy vinegar, sweet tomatoes, and tender chicken in under 30 minutes. I make it often on weeknights because it feels fancy but comes together fast — if you like skillet sauces, try this approach that’s similar to a classic chicken marsala with mushrooms and creamy sauce for technique inspiration.
Why Make This Recipe
- Fast: Ready in about 25–30 minutes, perfect for busy weeknights.
- Flavor-packed: Balsamic reduction gives deep sweetness and acidity that brightens spinach and cherry tomatoes.
- Healthy: Lean protein plus leafy greens deliver a balanced plate without extra effort.
- Versatile: Works with pasta, rice, or a simple green salad for company or family dinners.
- Personal note: I love this recipe because the pan sauce takes plain chicken from boring to restaurant-quality with just a splash of vinegar and a quick deglaze — it’s my go-to for last-minute guests.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Total time: 25–30 minutes
- Servings: 4 (about 6-ounce chicken breasts)
- Difficulty: Easy
- Method: Pan-sear chicken on medium-high heat, deglaze and simmer a balsamic-tomato sauce, then finish by wilting spinach into the sauce.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting vinegar quantity and cooking time until the sauce balanced sweet and bright without overpowering the chicken. I found that resting the chicken and finishing it in the pan sauce keeps the meat juicy and prevents overcooking.
How to Make Balsamic Chicken Breast with Spinach and Tomatoes
Start by patting four boneless skinless chicken breasts (about 6 oz each) dry and seasoning with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Sear in 1 tbsp olive oil and 1 tbsp butter in a hot 10–12 inch skillet over medium-high heat for 4–5 minutes per side until golden and an instant-read thermometer reads 155–160°F. Remove the chicken and lower heat to medium, add 2 minced garlic cloves, 8 oz halved cherry tomatoes, and 1/4 cup balsamic vinegar plus 1/2 cup low-sodium chicken stock to deglaze; simmer 3–4 minutes until slightly reduced. Return chicken to the pan to finish to 165°F, add 4 cups baby spinach and toss until wilted (about 1–2 minutes), and finish with 1 tbsp cold butter for gloss if desired.
Expert Tips for Success
- Dry and room-temperature chicken: Pat breasts dry and let sit 10–15 minutes at room temp for even cooking and a better sear.
- Hot pan, moderate oil: Heat the skillet until the oil shimmers (around 375°F) to get a caramelized crust without sticking. A cast-iron or heavy stainless-steel skillet works best.
- Use an instant-read thermometer: Pull chicken at 160°F and rest to reach a safe 165°F; this prevents dried-out meat.
- Control acidity: If the balsamic reduces too sharp, balance with 1 tsp honey or 1 tbsp butter. For a deeper glaze, simmer an extra minute or two.
- Deglazing matters: Scrape browned bits (fond) into the sauce with the stock — they add concentrated flavor and make the sauce silky, similar to how I build flavor in a chicken alfredo casserole with spinach and pesto.
How to Serve Balsamic Chicken Breast with Spinach and Tomatoes
- Over pasta: Toss with 8 oz cooked spaghetti or linguine and a splash of reserved pasta water.
- With grains: Serve on creamy polenta, mashed potatoes, or herby quinoa for extra texture.
- Light option: Pair with a lemony arugula salad and crusty bread to mop up the sauce.
- Presentation tip: Slice the breasts crosswise on the bias, spoon sauce and tomatoes over the slices, and finish with a drizzle of olive oil and chopped fresh basil.
Storage and Reheating Guide
- Refrigerate: Store cooled chicken and sauce in an airtight container for 3–4 days.
- Freeze: Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat on stovetop: Warm gently in a skillet over low heat with a splash (2–3 tbsp) of chicken stock to loosen the sauce, about 6–8 minutes.
- Oven method: Cover with foil and reheat at 300°F for 10–15 minutes until warmed through to help retain moisture. Microwaving works in a pinch but add a splash of stock and cover to avoid drying.
Recipe Variations
- Dairy-free: Omit the finishing butter and use extra-virgin olive oil instead to keep it dairy-free.
- Creamy balsamic: Stir in 2–3 tbsp heavy cream at the end for a velvety finish if you want a richer sauce.
- Thighs or bone-in: Use boneless skin-on chicken thighs for more flavor; cook 6–8 minutes per side and finish in the pan.
- Vegetarian swap: Replace chicken with thick slices of seared portobello or firm tofu, cook until browned, and follow the same sauce method (inspired by textures in my butternut squash lasagna with mushrooms and spinach tests).
Nutritional Highlights
- Lean protein: Each serving delivers a solid amount of protein from the chicken, supporting satiety and muscle maintenance.
- Micronutrients: Spinach supplies vitamin K, vitamin A, and iron, while tomatoes add vitamin C and lycopene.
- Allergen info: Naturally gluten-free; contains dairy only if you use butter. Adjust to dairy-free easily. Portion sizes of ~6 oz chicken are a balanced single serving.
Troubleshooting Common Issues
- Chicken overcooks quickly: Use an instant-read thermometer and lower heat as needed; rest meat under foil for 5 minutes to redistribute juices.
- Sauce is too tangy: Stir in 1 tsp honey or 1 tbsp butter to mellow acidity, or add a tablespoon of chicken stock to dilute.
- Spinach not wilting evenly: Add spinach in batches and toss quickly; covering the pan for 30 seconds helps steam-wilt it uniformly.
Frequently Asked Questions
Q1: Can I use frozen chicken breasts?
A1: You can, but thaw them fully in the refrigerator overnight before cooking for even searing. Pat them dry and adjust cooking time as needed; partially frozen chicken releases water and won’t brown properly.
Q2: How do I make sure the chicken gets a nice crust without burning the balsamic?
A2: Sear the chicken first in oil on medium-high heat, then remove it before adding balsamic. Reduce the balsamic over medium heat — if it’s smoking or smelling bitter, lower the heat and add the stock to regulate the reduction.
Q3: Can I double this recipe for meal prep?
A3: Yes — use two large skillets or cook in batches to avoid crowding (crowding lowers pan temperature and prevents browning). Store in 3–4 day refrigerated portions or freeze single servings.
Q4: What temperature should the chicken reach and do I need to rest it?
A4: Cook to an internal temperature of 165°F. I recommend pulling the chicken at 160°F and resting it 4–5 minutes; carryover heat will bring it to 165°F while keeping the meat juicier.
For a slightly different herb-forward chicken-pasta idea using similar quick techniques, I often compare notes with recipes like lemon rosemary chicken pasta with asparagus and spinach and its close variant lemon rosemary chicken pasta with fresh asparagus and spinach when planning weeknight menus.
Balsamic Chicken Breast with Spinach and Tomatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, quick skillet dinner that balances tangy vinegar, sweet tomatoes, and tender chicken in under 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp butter (optional)
- 2 cloves of garlic, minced
- 8 oz cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 1/2 cup low-sodium chicken stock
- 4 cups baby spinach
Instructions
- Pat chicken breasts dry, and season with salt and pepper.
- Heat olive oil and butter in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side, until golden and internal temperature reaches 155–160°F.
- Remove chicken from the skillet and reduce heat to medium.
- Add garlic, cherry tomatoes, balsamic vinegar, and chicken stock to deglaze the pan; simmer for 3–4 minutes.
- Return chicken to the pan, cooking until it reaches 165°F.
- Add spinach and toss until wilted, about 1–2 minutes.
- Finish with cold butter for gloss if desired.
Notes
For a dairy-free option, omit butter and use extra-virgin olive oil. This dish pairs beautifully with pasta, grains, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg