Balsamic Garlic Chicken with Tomatoes & Spinach — tangy sauce, cooks in one skillet: How 1 Dish Does It All

I remember those chaotic weeknights when cooking felt like a chore, and the pile of dishes afterward was just soul-crushing. That’s why I absolutely adore this Balsamic Garlic Chicken with Tomatoes & Spinach recipe. It’s not just a meal; it’s a weeknight savior. Imagine tender chicken, vibrant tomatoes, and healthy spinach all swimming in a savory, tangy balsamic garlic sauce – and the best part? It all comes together in one single skillet, making cleanup a breeze. This isn’t just about feeding your family; it’s about reclaiming your evening, one delicious, convenient bite at a time.

What makes this recipe special

You’re probably thinking, “Another chicken recipe? What makes this one different?” Well, allow me to tell you! This Balsamic Garlic Chicken isn’t just good, it’s an absolute game-changer for busy households. First, there’s the incredible depth of flavor that comes from the tangy balsamic glaze mingling with aromatic garlic, sweet tomatoes, and earthy spinach. It’s a sophisticated flavor profile that tastes like you spent hours in the kitchen, but in reality, it’s incredibly quick.

Secondly, and perhaps most importantly for many of us, it’s a one-skillet wonder. Seriously, from searing the chicken to wilting the spinach, everything happens in that single pan. This means drastically less cleanup, which is a huge win on any given Tuesday (or any day, really!). It’s also incredibly versatile – it feels gourmet enough for a small dinner party but is simple and nurturing enough for a casual family meal. Plus, it’s packed with lean protein and fresh vegetables, making it a healthy choice you can feel good about. It’s the kind of dish that consistently delivers on taste, convenience, and nutrition.

> “I honestly can’t believe how much flavor comes out of one pan! This recipe has saved my weeknights, and even my picky eater loves it. The cleanup is almost non-existent – pure magic!”

The cooking process explained

Creating this fantastic skillet meal is straightforward, even for novice cooks. You begin by seasoning and searing boneless, skinless chicken breasts until they’re beautifully golden brown. This step is crucial for developing deep flavor and a lovely texture. Once the chicken is cooked through, you’ll briefly set it aside. Next, in the same pan (capitalizing on those delicious browned bits!), you’ll sauté fresh garlic until fragrant, then introduce the halved cherry tomatoes, allowing them to soften and release their juices, creating a natural sauce base. A splash of balsamic vinegar and a touch of broth will create the signature tangy sauce. Finally, the spinach is added and allowed to wilt into the bubbling sauce, and the cooked chicken returns to the pan to warm through and soak up all those incredible flavors. A quick sprinkle of fresh basil or parsley at the end adds a burst of freshness.

Key ingredients

To bring this delightful Balsamic Garlic Chicken with Tomatoes & Spinach to life, here’s what you’ll need:

• Boneless, Skinless Chicken Breasts: About 1.5 lbs, cut into cutlets or pounded to an even thickness for quick, uniform cooking. Chicken thighs also work wonderfully if you prefer dark meat.
• Olive Oil: For searing the chicken and sautéing the aromatics.
• Garlic: 4-5 cloves, minced. Don’t skimp on the garlic – it’s a star here!
• Cherry or Grape Tomatoes: 2 cups, halved. They burst and create a natural sweetness and some acidity for the sauce.
• Balsamic Vinegar: 1/4 cup. Choose a good quality balsamic for the best flavor, as it forms the backbone of the sauce.
• Chicken Broth (or stock): 1/2 cup. Low sodium is always a good choice so you can control the salt.
• Fresh Spinach: 5-6 oz (about 5-6 cups packed). It wilts down to almost nothing, so it might seem like a lot!
• Salt and Freshly Ground Black Pepper: To taste, for seasoning the chicken and the sauce.
• Fresh Basil or Parsley (optional): For garnish and a pop of fresh herb flavor at the end.

Directions to follow

Here’s how to whip up your one-skillet Balsamic Garlic Chicken with Tomatoes & Spinach:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron or another heavy-bottomed skillet) over medium-high heat. Once hot, add the chicken breasts and sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
3. Sauté Aromatics: Reduce the heat to medium. Add another tablespoon of olive oil to the same skillet if needed. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add Tomatoes & Balsamic: Stir in the halved cherry tomatoes. Cook for 3-5 minutes, stirring occasionally, until they start to soften and burst, releasing their juices. Pour in the balsamic vinegar and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to allow the sauce to slightly reduce and thicken.
5. Wilt the Spinach: Add the fresh spinach to the skillet in batches if necessary, stirring until it wilts completely into the sauce.
6. Return Chicken to Skillet: Nest the cooked chicken breasts back into the skillet, spooning some of the sauce and vegetables over them to coat. Let it warm through for another minute or two.
7. Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or parsley, if using, and serve immediately.

Serving suggestions

This Balsamic Garlic Chicken with Tomatoes & Spinach is incredibly versatile and shines in various ways! For a complete and simple meal, I often serve it over a bed of fluffy quinoa or brown rice to soak up all that delicious tangy sauce. If you prefer something heartier, creamy mashed potatoes are a fantastic pairing, creating a comforting contrast to the bright flavors of the chicken.

For a lighter option, a side of crusty bread is perfect for dipping, or you could serve it alongside a simple green salad with a light vinaigrette. If you’re going low-carb, it’s excellent with cauliflower rice or even zucchini noodles. Sometimes I’ll just enjoy it as is, with extra fresh spinach or grilled asparagus on the side. The key is to have something that can capture that wonderful balsamic garlic sauce!

Keeping leftovers fresh

One of the great things about this Skillet Balsamic Garlic Chicken is how well it holds up as leftovers.

Storage: Once cooled to room temperature, transfer the chicken and all the sauce and vegetables to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. Make sure it’s sealed well to prevent any fridge odors from affecting the flavor.

Reheating: For best results, gently reheat the chicken and sauce in a skillet over medium-low heat on the stovetop. Add a splash of chicken broth or water if the sauce seems too thick. You can also microwave it, but be careful not to overcook the chicken, which can make it dry. Reheat until piping hot throughout.

Freezing: While technically you can freeze this dish, I generally don’t recommend it. Cooked chicken, especially breast meat, can become a bit dry and fibrous after thawing and reheating. The cherry tomatoes and spinach may also become a bit mushy. If you do decide to freeze, ensure it’s in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Helpful cooking tips

• Don’t overcrowd the pan: When searing the chicken, make sure there’s enough space between the pieces. If the pan is too crowded, the chicken will steam instead of sear, resulting in a less desirable golden-brown crust. Work in batches if necessary.
• Evenly thick chicken: For consistent cooking, pound your chicken breasts to an even thickness (about 3/4 inch). This ensures they cook through at the same rate and remain juicy – nobody wants dry chicken!
• Scrape up the fond: After searing the chicken, there will be delicious browned bits stuck to the bottom of the pan (this is called “fond”). When you add the balsamic vinegar and broth, make sure to scrape these up with a wooden spoon. This adds incredible depth of flavor to your sauce.
• Quality counts for balsamic: Since balsamic vinegar is a key flavor component, investing in a decent quality one makes a noticeable difference. It doesn’t have to be aged artisan vinegar, but avoid the cheapest options that can sometimes be overly sharp.
• Don’t overcook the spinach: Spinach wilts very quickly. Add it at the very end of the sauce-making process and cook just until it collapses. Overcooking will make it mushy and leach out its vibrant green color.

Creative twists

This one-skillet wonder is already fantastic, but here are some ideas to shake things up and customize it to your taste:

• Spice it up: Add a pinch of red pepper flakes with the garlic for a subtle kick, or a generous pinch for more heat.
• Creamy indulgence: Stir in a tablespoon or two of cream cheese or a splash of heavy cream at the end with the spinach to create a richer, creamier sauce.
• Herb variations: While basil or parsley are classic, try fresh oregano or thyme for a different aromatic profile.
• Add more veggies: Feel free to throw in sliced mushrooms or thinly sliced bell peppers alongside the tomatoes for extra nutrition and texture. Sauté them until tender before adding the liquids.
• Cheese please: A sprinkle of freshly grated Parmesan cheese over the top just before serving adds a lovely salty, umami kick.
• Lemon brightener: A squeeze of fresh lemon juice at the very end can brighten all the flavors beautifully.

Common questions

How long does it take to prepare this dish?

From start to finish, you can realistically have this Balsamic Garlic Chicken on the table in about 25-30 minutes. It’s incredibly quick, making it perfect for busy weeknights when you still want a homemade meal.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They tend to be more forgiving if you accidentally overcook them slightly and offer a richer flavor. Adjust the cooking time as needed; thighs usually take a bit longer to cook through than breasts.

My sauce isn’t thickening. What can I do?

If your sauce seems too thin, let it simmer for a few extra minutes with the chicken removed from the pan. If it’s still not quite right, you can quickly whisk together a tiny bit of cornstarch (1/2 teaspoon) with a tablespoon of cold water, then stir this slurry into the simmering sauce. It will thicken almost immediately. Be careful not to add too much!

Tangy One-Skillet Balsamic Garlic Chicken with Sun-Kissed Tomatoes & Wilted Spinach

This one-skillet balsamic garlic chicken with sun-kissed tomatoes and wilted spinach is a flavorful and easy weeknight meal. Tender chicken is cooked in a tangy sauce with sweet tomatoes and fresh spinach, all in a single pan for minimal cleanup.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 people

Calories 450 kcal

Equipment

• Oven-safe skillet

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts thinly sliced or pounded
• 2 tbsp olive oil
• 4-5 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 5-6 cups fresh spinach one 5-6 oz bag
• 1/4 cup balsamic vinegar good quality recommended
• 1/4 cup chicken broth or water
• 1 tsp honey or brown sugar optional
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions

 

Preparation

• Pat the chicken breasts dry and season them generously with salt and pepper. If needed, slice them horizontally or pound to a 1/2-inch even thickness.

Cooking

• Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through, then remove and set aside.
• Reduce the heat to medium, add additional olive oil if needed, and sauté minced garlic and red pepper flakes for 30 seconds until fragrant.
• Pour in balsamic vinegar and chicken broth, scraping up any browned bits from the pan. Stir in honey or brown sugar and dried oregano, then bring to a gentle simmer.
• Add the halved cherry tomatoes and cook for 3-5 minutes until they soften and burst. Gradually add the fresh spinach, stirring until it completely wilts.
• Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables. Simmer for 2-3 minutes to warm through and absorb flavors, then taste and adjust seasonings.

Serving

• Remove from heat, garnish with fresh basil or parsley if desired, and serve immediately.

Notes

This dish pairs well with a side of pasta, rice, or crusty bread to soak up the delicious sauce.