🍗 Balsamic Chicken Breast with Spinach & Tomatoes
Mediterranean Style
🌿 Description
This Balsamic Chicken Breast with Spinach and Tomatoes features tender, pan-seared chicken glazed in a rich balsamic reduction, finished with juicy cherry tomatoes and wilted spinach. It’s a classic Mediterranean combination—olive oil, garlic, herbs, and acidity—creating a dish that feels elegant but comes together fast.
🛒 Ingredients (Serves 4)
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2 large chicken breasts, sliced horizontally
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3 tbsp extra-virgin olive oil
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3 cloves garlic, minced
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½ cup balsamic vinegar
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1 tsp honey or date syrup (optional)
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1 tsp dried oregano or Italian seasoning
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Salt & black pepper, to taste
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1 cup cherry tomatoes, halved
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3 cups fresh spinach
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Fresh basil or parsley, for garnish
👩🍳 Instructions
1️⃣ Season the Chicken
Pat chicken dry. Season both sides with salt, pepper, and oregano.
2️⃣ Sear
Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
3️⃣ Make Balsamic Glaze
In the same skillet, add garlic and cook 30 seconds. Pour in balsamic vinegar and honey (if using). Simmer 3–4 minutes until slightly reduced.
4️⃣ Add Vegetables
Add tomatoes and cook 2–3 minutes until softened. Stir in spinach and cook until just wilted.
5️⃣ Finish
Return chicken to the skillet, spoon sauce over top, and simmer 1–2 minutes.
🍽️ Serving Suggestions
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Serve over quinoa, brown rice, or orzo
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Pair with roasted potatoes or crusty bread
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Finish with extra fresh herbs and cracked pepper
❓ Q & A
Q: Can I bake this instead of pan-searing?
A: Yes—bake chicken at 200°C (400°F) for 18–20 minutes, then finish with the glaze on the stove.
Q: Is the honey necessary?
A: No—it just balances acidity. Skip it for a sugar-free version.
Q: Can I use frozen spinach?
A: Yes—thaw and squeeze dry before adding.
Q: How long does it keep?
A: Refrigerate leftovers for up to 3 days.
Q: Can I make it dairy-free and gluten-free?
A: Yes—this dish is naturally both.
