dinnerglutenFreelowCarbweeknightDinner

Balsamic Chicken Breast with Spinach and Tomatoes

by Glyn Dexter-19 April 2026Medium

Prep Time15 min

Cook Time20 min

Total Time35 min

Servings4

375 likes, 5 comments - steak.world on April 17, 2026: “Balsamic Chicken Breast with Spinach and Tomatoes Ingredients: 4 chicken breasts, boneless and skinless 2 tablespoons balsamic vinegar 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried oregano Salt and pepper, as needed 4 cups fresh spinach leaves 1 cup cherry tomatoes, cut in half ¼ cup Parmesan cheese, grated (optional) Directions: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and let sit for at least 20 minutes (or up to 2 hours for deeper flavor). Heat a large skillet over medium heat. Remove chicken from the marinade, letting excess drip off, and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the skillet and set aside on a plate. In the same skillet, add a drizzle of olive oil if needed, then toss in the spinach and cherry tomatoes. Sauté for 2–3 minutes, until the spinach is wilted and the tomatoes are slightly softened. Return the chicken to the pan, spooning the balsamic juices over the top. Sprinkle with grated Parmesan cheese if desired. Serve hot with extra pan sauce drizzled over the chicken and veggies. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 295 kcal | Servings: 4 servings”.

Imported RecipeOriginally from: www.instagram.com

Method

0
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
1
Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and let sit for at least 20 minutes (or up to 2 hours for deeper flavor).
2
Heat a large skillet over medium heat. Remove chicken from the marinade, letting excess drip off, and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 74°C).
3
Remove the chicken from the skillet and set aside on a plate.
4
In the same skillet, add a drizzle of olive oil if needed, then toss in the spinach and cherry tomatoes. Sauté for 2–3 minutes, until the spinach is wilted and the tomatoes are slightly softened.
5
Return the chicken to the pan, spooning the balsamic juices over the top. Sprinkle with grated Parmesan cheese if desired.
6
Serve hot with extra pan sauce drizzled over the chicken and veggies.