Description
Juicy chicken breasts seared and simmered in a sweet-tangy balsamic glaze, served over a bed of wilted spinach and burst cherry tomatoes. A quick, elegant one-pan meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 cup low-sodium chicken broth
- 5 oz fresh baby spinach
- 1 pint cherry tomatoes, halved
- Optional: fresh basil for garnish
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and set aside.
- In the same skillet, reduce heat to medium. Add garlic and cook for 30 seconds until fragrant.
- Pour in balsamic vinegar, honey, Dijon mustard, and chicken broth. Stir and bring to a simmer, scraping up any browned bits. Cook for 3-4 minutes until sauce reduces slightly.
- Add cherry tomatoes and cook for 2 minutes until they begin to soften.
- Add spinach in batches, stirring until wilted, about 1-2 minutes.
- Return chicken to the skillet, nestling it into the spinach and tomatoes. Spoon some sauce over the chicken and simmer for 1-2 minutes to heat through.
- Serve hot, garnished with fresh basil if desired.
Notes
You can customize the seasonings to taste. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the simmering sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American