Balsamic Chicken
A one-pan dinner that combines juicy chicken breasts, tangy-sweet balsamic, roasted cherry tomatoes, and wilting spinach for a flavorful and minimal cleanup meal.
Ingredients
Main ingredients
- 4 pieces boneless chicken breasts Adjust size; larger breasts may need extra time.
- 1 cup balsamic vinegar For a sweeter glaze, use a balsamic reduction or add 1 teaspoon honey.
- 2 tablespoons olive oil
- 2 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
- 1 teaspoon dried basil Or 1 tablespoon fresh, chopped.
- Salt and freshly ground black pepper To taste.
- 1 cup cherry tomatoes, halved or whole Depending on preference.
- 1 cup fresh spinach Add in the last 5 minutes of cooking.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish.
- In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried basil, and salt and pepper to taste.
- Place the chicken breasts in the baking dish in a single layer and pour the balsamic mixture evenly over the chicken. Turn breasts once to coat if you have time.
- Scatter cherry tomatoes around and on top of the chicken.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- During the last 5 minutes of cooking, tuck fresh spinach into the pan so it wilts but stays bright.
- Remove from oven, let rest for 5 minutes, and spoon the pan juices and softened tomatoes over the chicken before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. For marinades, 15–30 minutes will enhance flavor. Ensure chicken is reheated to 165°F (74°C).