Balsamic Chicken with Sautéed Spinach

Ingredients

Chicken breasts

4, boneless and skinless

Olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Garlic

3 cloves, minced

Balsamic vinegar

1/4 cup

Spinach

6 cups, fresh

Parmesan cheese

1/4 cup, grated (optional)

Red pepper flakes

1/4 teaspoon (optional, for heat)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts generously with salt and pepper on both sides.
3. In a large skillet, heat the olive oil over medium-high heat until shimmering.
4. Add the chicken breasts to the skillet and sear for about 5 minutes on each side, or until they develop a golden-brown crust.
5. Transfer the seared chicken breasts to a baking dish and place them in the preheated oven. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
6. While the chicken is baking, return the skillet to medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
7. Add the fresh spinach to the skillet and cook for about 2-3 minutes, stirring frequently, until the spinach is wilted.
8. Pour the balsamic vinegar into the skillet and cook for an additional 1-2 minutes, allowing it to reduce and thicken slightly.
9. Season the spinach mixture with salt, pepper, and red pepper flakes if desired.
10. Once the chicken is fully cooked, remove it from the oven. Serve each chicken breast topped with the sautéed spinach and drizzle with the reduced balsamic vinegar sauce.
11. If using, sprinkle with grated Parmesan cheese before serving.