Balsamic Chicken with Baby Spinach
Savor the perfect balance of tangy and savory flavors with this Balsamic Chicken with Baby Spinach recipe—a quick and wholesome meal that's ready in just 30 minutes! Tender, golden-browned chicken breasts are marinated in a zesty blend of balsamic vinegar, garlic, honey, and olive oil, then paired with sautéed baby spinach and red onion for a nutrient-packed dish. A splash of chicken broth and lemon juice enhances the skillet sauce, creating a luscious glaze that ties everything together. This one-pan delight is ideal for a weeknight dinner or a light yet satisfying meal for two. Garnish with freshly grated Parmesan for an extra touch of indulgence. Perfect for fans of easy chicken recipes, hearty greens, and bold balsamic flavors!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 4 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Baby spinach
- 0.5 medium Red onion, thinly sliced
- 0.25 cup Chicken broth (low sodium)
- 1 tablespoon Lemon juice
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, minced garlic, honey, salt, and black pepper to create a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are well-coated. Let marinate for 15–30 minutes if time allows.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook for 4–5 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the sliced red onion to the same skillet. Sauté for 2–3 minutes until softened.
Add the baby spinach to the skillet in batches, stirring until wilted, about 2–3 minutes in total.
Pour in the chicken broth, remaining 1 tablespoon of balsamic vinegar, and lemon juice. Stir to combine and cook for another 1–2 minutes to allow the flavors to meld.
Return the cooked chicken breasts to the skillet, nestling them into the sautéed spinach. Spoon some of the balsamic sauce over the chicken.
Garnish with grated Parmesan cheese if desired and serve hot. Enjoy your Balsamic Chicken with Baby Spinach!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.9 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
