This balsamic chicken breast with spinach and tomatoes came from one of those “I want something healthy but not sad” nights. I had chicken thawed, a box of spinach threatening to wilt, and tomatoes that needed attention.

I started cooking without a clear plan—just instinct and a bottle of balsamic vinegar I really trust.

When the chicken hit the pan, the sound alone felt promising. Then the vinegar reduced, turning sweet and sharp at the same time. That smell? Cozy, bright, and deeply comforting.

I tossed in tomatoes, watched them soften, then folded in spinach until it melted into the sauce like it belonged there all along.

I took one bite and paused. It tasted clean but satisfying. Light, yet still something you’d want seconds of.

Now this easy balsamic chicken skillet dinner is on repeat. It’s my reset meal. The one I make when I want to feel good and enjoy dinner.

Recipe Résumé (Why You’ll Love It)

One pan, minimal cleanup.
Bold balsamic flavor.
Juicy, tender chicken.
Fresh vegetables built right in.
Low-carb and gluten-free.
Weeknight-ready.
Meal-prep friendly.
Comforting but light.

Why This Balsamic Chicken Breast with Spinach and Tomatoes Is The Only One You’ll Ever Need

Cuisine: Italian-American

I’ve made versions of this for friends who “don’t like spinach.” They ate it anyway. The sauce softens everything, balances acidity with sweetness, and turns simple ingredients into something quietly special. It’s not flashy—it’s dependable. And honestly, that’s better.

What You Really Need to Make This Amazing Balsamic Chicken Breast with Spinach and Tomatoes (Simplified)

Chicken breasts
Olive oil
Garlic
Balsamic vinegar
Cherry or grape tomatoes
Fresh spinach
Salt
Black pepper
Italian seasoning or dried oregano

How to Master the Perfect Balsamic Chicken Breast with Spinach and Tomatoes (My Secret Method)

Season the chicken generously and sear it in hot olive oil until golden. Don’t rush this—color equals flavor.

Remove the chicken briefly. In the same pan, add garlic and let it bloom. Pour in balsamic vinegar and let it reduce slightly until glossy and aromatic.

Add tomatoes and let them soften, then return the chicken to the pan. Simmer gently until the chicken is cooked through.

Finally, fold in spinach and watch it wilt into the sauce. Spoon everything over the chicken and breathe in. You’re done.

Chef’s Notes and Tips For A Flawless Balsamic Chicken Breast with Spinach and Tomatoes

Use a good balsamic vinegar—it makes a difference. You don’t need the fanciest bottle, just one that’s slightly sweet and well-balanced.

If your chicken breasts are thick, pound them slightly for even cooking. This keeps them juicy and prevents overcooking.

Get Creative! Easy Substitutions and Fun Variations

Add mushrooms for earthiness. Finish with mozzarella or feta. Swap spinach for kale. Serve over rice, pasta, or cauliflower mash.

Lighten It Up! Simple Swaps for a Healthier Balsamic Chicken Breast with Spinach and Tomatoes

Use less oil. Serve with extra veggies instead of starch. This dish is naturally low-carb, gluten-free, and WW-friendly with simple portions.

And there you have it!

A fresh, satisfying chicken dinner that checks every box. Let us know how your balsamic chicken turns out—and don’t forget to explore more easy, feel-good recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make balsamic chicken breast with spinach and tomatoes ahead of time?
Yes, and it holds up beautifully. This balsamic chicken breast with spinach and tomatoes stores well in the fridge for up to three days. The flavors actually deepen as the sauce settles, making leftovers especially tasty.

Reheat gently on the stove or microwave with a splash of water or broth to keep the chicken moist.

2. Is this balsamic chicken recipe healthy?
Very. It’s a healthy balsamic chicken breast recipe made with lean protein, fresh vegetables, and minimal fat. It’s naturally low in carbs and packed with flavor without heavy sauces.

It fits well into balanced eating plans without feeling restrictive.

3. How do I keep chicken breasts from drying out?
Sear first, then finish gently. Avoid high heat once the sauce is added. Letting the chicken simmer softly keeps it juicy and tender.

Pounding the chicken to even thickness also helps tremendously.

4. Can I use chicken thighs instead?
Absolutely. Thighs stay extra juicy and work perfectly in this one-pan chicken with spinach and tomatoes. Adjust cooking time slightly.

5. What kind of balsamic vinegar works best?
Aged or standard balsamic both work. Just avoid overly acidic vinegars—balance is key.

6. Can I add cheese to this dish?
Yes. Mozzarella, burrata, or even a sprinkle of Parmesan pairs beautifully with the balsamic sauce.

7. Does spinach need to be cooked first?
No. Fresh spinach wilts perfectly in the hot sauce and stays vibrant.

8. What should I serve with balsamic chicken?
Roasted vegetables, rice, quinoa, or crusty bread are all great. The sauce is meant to be enjoyed—don’t waste it.