Description
A bright, quick skillet dinner that balances tangy vinegar, sweet tomatoes, and tender chicken in under 30 minutes.
Ingredients
Scale
- 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