One-Pan Balsamic Chicken with Tomatoes (Printable)

Tender chicken with cherry tomatoes, spinach, and tangy balsamic glaze cooked in one pan.

# Components:

→ Poultry

01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 4 cups fresh baby spinach
04 - 3 cloves garlic, minced
05 - 1 medium red onion, thinly sliced

→ Marinade & Sauce

06 - 1/3 cup balsamic vinegar
07 - 3 tablespoons extra-virgin olive oil, divided
08 - 1 tablespoon honey
09 - 1 teaspoon dried Italian herbs
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons fresh basil leaves, chopped
12 - Crumbled feta or shaved Parmesan cheese, optional

# Method:

01 - In a small bowl, whisk together balsamic vinegar, honey, 2 tablespoons olive oil, Italian herbs, salt, and pepper. Set aside.
02 - Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - Reduce heat to medium. Add sliced red onion and minced garlic to the same pan; sauté for 2 minutes until fragrant.
05 - Add halved cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until tomatoes begin to soften.
06 - Return seared chicken to the pan. Pour the prepared balsamic mixture over chicken and vegetables. Cover with lid and cook for 8 to 10 minutes until chicken reaches internal temperature of 165°F.
07 - Uncover the pan, add fresh spinach, and gently stir until wilted, approximately 1 to 2 minutes.
08 - Divide chicken among serving plates. Top with tomatoes, spinach, and pan sauce. Garnish with fresh basil and cheese if desired.

# Expert Advice:

01 -
  • One pan means you're done in under 40 minutes with minimal cleanup, which feels like freedom on a busy night.
  • The balsamic glaze creates this glossy, tangy richness that makes humble chicken taste restaurant-quality.
  • It's naturally gluten-free and low-carb without tasting like you're missing anything.
02 -
  • Don't skip patting the chicken dry before searing—wet chicken steams instead of browning, and you'll lose half the flavor.
  • The balsamic glaze needs to be assembled separately so it coats the chicken evenly; drizzling it straight into the pan with everything else creates uneven flavors.
03 -
  • Use good-quality balsamic vinegar if your budget allows—it makes a noticeable difference in the final glaze's sweetness and depth.
  • If your chicken breasts are very thick, gently pound them to an even thickness before cooking so they cook evenly and stay tender.
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