Balsamic Glazed Chicken with Spinach & Tomatoes:
🥘 Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (or 4 small fillets)
- Salt and black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano (or Italian seasoning)
- 2 tablespoons olive oil
For the balsamic glaze:
- 1/3 cup balsamic vinegar
- 1 tablespoon honey (or brown sugar)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional, for depth)
For the vegetables:
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper (to taste)
🍳 Instructions
1. Season the chicken
Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and oregano.
2. Cook the chicken
Heat 2 tablespoons olive oil in a skillet over medium heat.
Add chicken and cook for about 5–7 minutes per side, until golden brown and cooked through (internal temp ~75°C / 165°F).
Remove from the pan and set aside.
3. Make the balsamic glaze
In the same pan, lower heat to medium-low.
Add minced garlic and sauté for about 30 seconds.
Pour in balsamic vinegar, honey, and Dijon mustard.
Let it simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
4. Add vegetables
In a separate pan (or same after removing glaze), heat 1 tablespoon olive oil.
Add garlic, sauté briefly, then toss in cherry tomatoes.
Cook for 2–3 minutes until slightly softened.
Add spinach and cook until wilted. Season with salt and pepper.
5. Combine
Return the chicken to the pan with the balsamic glaze.
Spoon the glaze over the chicken and let it cook together for another 2–3 minutes.
6. Serve
Plate the chicken and top with spinach and tomatoes.
Drizzle extra glaze over everything.
🍽️ Tips
- Serve with rice, mashed potatoes, or pasta to soak up the glaze.
- For extra richness, sprinkle some grated Parmesan on top.
- You can add mushrooms or onions for more depth.
