Experience the delicious harmony of tangy balsamic, tender chicken, and fresh vegetables in this vibrant dish. Balsamic Chicken Breast with Spinach and Tomatoes combines juicy poultry with sautéed spinach and cherry tomatoes for a meal that’s both healthy and satisfying.
Perfectly baked to retain moisture and infused with bold Italian flavors, this dish is an elegant yet simple option any night of the week. It’s a wonderful way to enjoy a balanced and colorful dinner that delights both the palate and the eye.
- Juicy and tender chicken breasts glazed with rich balsamic for bold flavor.
- Quick sautéed spinach and tomatoes add freshness and vibrant color.
- Healthy, low-fat, and simple ingredients make for easy weeknight cooking.
Ingredients
- Chicken Breasts (4 boneless, skinless): Tender and lean protein, perfectly portioned to ensure even baking and juiciness.
- Balsamic Vinegar (2 tablespoons): Adds a tangy sweetness that enhances the savory flavors of the chicken.
- Olive Oil (2 tablespoons): Used for marinating and sautéing, boosting flavor with healthy fats.
- Garlic (2 cloves, minced): Freshly minced to impart aromatic depth and a subtle pungency to the dish.
- Dried Oregano (1 teaspoon): A classic Italian herb that adds earthiness and herbal notes.
- Salt and Pepper (to taste): Essential seasonings to enhance all ingredients.
- Fresh Spinach (4 cups): Provides a nutrient-packed, tender green element that wilts perfectly when sautéed.
- Cherry Tomatoes (1 cup, halved): Juicy and sweet bursts of color that soften slightly when cooked.
- Grated Parmesan Cheese (1/4 cup, optional): Adds a savory, cheesy finish for those who enjoy dairy.
Instructions
- Preheat Oven to 400°F (200°C)
Start by setting your oven to 400°F to ensure it reaches the ideal temperature for baking chicken that’s moist inside yet nicely browned on the outside.
- Prepare the Balsamic Marinade
In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. This marinade combines acidity and herbs to tenderize and flavor the chicken deeply.
- Coat the Chicken Breast
Place the chicken breasts evenly in a baking dish, then pour the balsamic marinade on top. Turn each piece to coat well, allowing the flavors to infuse the meat during baking.
- Bake Chicken for 20 Minutes
Put the dish in the preheated oven and bake for 20 minutes. This initial bake cooks the chicken sufficiently while leaving some time for topping with vegetables.
- Sauté Spinach and Cherry Tomatoes
While the chicken bakes, heat a pan over medium heat and quickly sauté the fresh spinach and halved cherry tomatoes for 3 to 4 minutes. This brief cooking softens the vegetables without losing their vibrant color and nutrients.
- Add Vegetable Topping and Continue Baking
Remove the chicken from the oven and evenly top each breast with the sautéed spinach and tomatoes. Return the dish to the oven to bake for an additional 10 to 15 minutes, ensuring the chicken reaches a safe internal temperature of 165°F (75°C).
- Optional Parmesan Finish
Before serving, sprinkle grated Parmesan cheese over the top. This adds a salty, nutty flavor that beautifully complements the balsamic glaze and vegetables.
- Adjust salt and pepper to taste before baking to suit your preference.
- Feel free to swap spinach and tomatoes with your favorite vegetables like zucchini or bell peppers.
- Parmesan cheese can be omitted or substituted for a dairy-free alternative.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and flavor.
Serving Suggestions
This dish pairs beautifully with a side of garlic mashed potatoes, crusty bread, or a light quinoa salad to round out the meal with additional textures and flavors.
- Let the chicken rest for 5 minutes after baking to redistribute juices for optimal tenderness.
- Use a meat thermometer to ensure perfect doneness without drying out the chicken.
- For extra depth, marinate the chicken for 30 minutes to an hour before baking if time permits.
FAQs
- Can I use bone-in chicken breasts instead?
Yes, but adjust the baking time to about 30–35 minutes to ensure the meat is fully cooked through.
- Is this recipe suitable for a low-carb diet?
Absolutely, it’s low in carbohydrates and rich in protein and healthy fats.
- Can I prepare this recipe ahead of time?
You can marinate the chicken a day ahead. Cooked leftovers also store well for quick reheating.
- What can I substitute for spinach?
Kale, Swiss chard, or arugula are excellent alternatives that sauté well and complement the tomatoes.
- How do I make this recipe dairy-free?
Simply omit the Parmesan cheese or use a dairy-free cheese substitute.
- Can I grill the chicken instead of baking?
Yes, grill the marinated chicken for a smoky flavor; just watch the cooking times carefully to avoid drying out.
Balsamic Chicken with Spinach
Equipment
- 1 oven preheated to 400°F
- 1 baking dish
- 1 pan for sautéing spinach and tomatoes
- 1 small bowl for mixing balsamic marinade
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
- Preheat oven to 400°F (200°C).
- In a small bowl, combine balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
- Place chicken breasts in a baking dish and pour the balsamic mixture over to coat evenly.
- Bake chicken for 20 minutes.
- While chicken bakes, sauté spinach and cherry tomatoes in a pan over medium heat until spinach wilts and tomatoes soften, about 3-4 minutes.
- Remove chicken from oven and top each breast with the sautéed spinach and tomatoes.
- Return chicken dish to oven and bake for another 10-15 minutes, until internal temperature reaches 165°F (75°C).
- Optionally sprinkle Parmesan cheese over chicken before serving.
Notes
- Adjust seasoning to preference.
- Use different vegetables if preferred.
- Omit Parmesan to make dairy-free.
- Leftovers can be refrigerated for up to 3 days.
