Balsamic Chicken Breast with Spinach and Tomatoes Recipe

Introduction

This Balsamic Chicken Breast with Spinach and Tomatoes is a simple yet flavorful dish perfect for a healthy weeknight dinner. The tangy balsamic marinade complements the tender chicken, while sautéed spinach and juicy cherry tomatoes add freshness and color.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: In a bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper until combined.
3. Step 3: Place the chicken breasts in a baking dish and coat them evenly with the balsamic mixture.
4. Step 4: Bake the chicken for 20 minutes in the preheated oven.
5. Step 5: While the chicken bakes, heat a skillet over medium heat and sauté the spinach and cherry tomatoes for 3–4 minutes until the spinach is wilted.
6. Step 6: Remove the chicken from the oven and top each breast with the sautéed vegetables and Parmesan cheese if using.
7. Step 7: Return the dish to the oven and bake for an additional 5–10 minutes until the chicken reaches an internal temperature of 165°F (75°C).
8. Step 8: Let the chicken rest for 3–5 minutes before serving to allow the juices to redistribute.

Tips & Variations

• Use fresh oregano instead of dried for a brighter flavor.
• Substitute baby kale or Swiss chard for spinach if preferred.
• Add sliced red onions or bell peppers to the sauté for extra color and flavor.
• For a creamier version, drizzle a little cream or a dollop of ricotta cheese over the vegetables before topping the chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender. Avoid overheating to prevent drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time and will yield a juicier result.

Is it possible to prepare this recipe ahead of time?

You can marinate the chicken a few hours or even overnight in the balsamic mixture for deeper flavor. Cook the spinach and tomatoes fresh before serving to keep them vibrant.

Balsamic Chicken Breast with Spinach and Tomatoes Recipe

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★★★★★

4.8 from 94 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Balsamic Chicken Breast with Spinach and Tomatoes is a simple and flavorful oven-baked dish featuring tender chicken breasts marinated in a tangy balsamic and garlic mixture, served with sautéed fresh spinach and sweet cherry tomatoes, topped with Parmesan cheese for extra richness. Perfect for a wholesome and elegant weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Vegetables and Garnish

• 4 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for baking the chicken evenly and locking in juices.
2. Prepare Marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper to create a flavorful marinade for the chicken.
3. Coat Chicken: Place the chicken breasts in a baking dish and thoroughly coat each piece with the balsamic marinade, making sure all sides are covered for maximum flavor.
4. Initial Bake: Bake the chicken in the preheated oven for 20 minutes, allowing it to cook through while absorbing the tangy marinade flavors.
5. Sauté Vegetables: While the chicken bakes, heat a skillet over medium heat and sauté the fresh spinach and cherry tomatoes for 3 to 4 minutes until the spinach is wilted and the tomatoes have softened slightly.
6. Top Chicken: Remove the chicken from the oven and evenly distribute the sautéed spinach and tomatoes on top of the chicken breasts. If desired, sprinkle grated Parmesan cheese over the vegetables for added richness.
7. Finish Baking: Return the dish to the oven and bake for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) confirming it is safely cooked.
8. Rest and Serve: Let the chicken rest for 3 to 5 minutes after baking to allow juices to redistribute. Serve warm and enjoy your flavorful balsamic chicken with fresh veggies.

Notes

• You can substitute fresh oregano for dried oregano for a brighter herb flavor.
• Parmesan cheese is optional but adds a nice salty element; you can omit for a dairy-free version.
• Ensure the chicken is cooked to 165°F internally for safety and tenderness.
• Leftover chicken can be refrigerated for up to 3 days and reheated gently.
• Serve with a side of crusty bread or roasted potatoes for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Keywords: balsamic chicken, chicken breast recipe, spinach and tomatoes, healthy baked chicken, easy dinner, Italian chicken