YES! Tender, juicy chicken breasts seared to perfection and simmered in a rich, tangy garlic-balsamic glaze alongside wilted baby spinach and bursting cherry tomatoes. This vibrant skillet meal is packed with fresh Italian flavor while staying low in carbs and high in protein!
Why You’ll Love This Recipe
Naturally Low Carb & Keto-Friendly: A nutrient-rich skillet dinner that delivers big flavor with minimal carbs.
Quick 20-Minute Meal: Simple ingredients cooked in a single pan for quick prep and easy cleanup.
Rich Balsamic Glaze: The combination of balsamic vinegar, garlic, and butter creates a velvety sauce that coats every bite.
Essential Kitchen Equipment
Large Skillet or Cast Iron Pan: Ideal for getting a golden brown sear on the chicken breasts.
Tongs & Spatula: For flipping chicken cutlets cleanly and tossing the tender vegetables.
Ingredients
Chicken & Seasoning:
3 Boneless, skinless chicken breasts (cut horizontally into cutlets for quick cooking)
1 tsp Italian seasoning
1/2 tsp Salt
1/2 tsp Black pepper
1/4 tsp Paprika
Skillet & Balsamic Sauce Base:
2 tbsp Olive oil
1 tbsp Butter
3 cloves Garlic, minced
3 tbsp Balsamic vinegar
2 tbsp Water or chicken broth
Fresh Produce:
2 cups Fresh baby spinach
1 cup Cherry tomatoes, halved
Step-by-Step Instructions
1. Season Chicken: Pat the chicken breasts dry with paper towels. Evenly season both sides with Italian seasoning, salt, black pepper, and paprika.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and cover loosely to keep warm.
3. Sauté Garlic & Tomatoes: Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and halved cherry tomatoes. Sauté for 1 to 2 minutes until fragrant and tomatoes start to soften slightly.
4. Make Balsamic Glaze: Pour in the balsamic vinegar and water (or chicken broth), scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Simmer for 1 minute as the sauce thickens.
5. Wilt Spinach: Stir in the fresh baby spinach and cook for 1 minute until just wilted.
6. Combine & Serve: Return the seared chicken breasts back into the skillet, spooning the juicy balsamic tomatoes and spinach over top. Serve hot immediately!
Chef’s Tips
Slice Thin: Slicing thick chicken breasts horizontally into thinner cutlets allows them to sear quickly without drying out in the pan!
Deglaze the Pan: Don’t skip scraping up the flavorful browned bits from the chicken when adding the balsamic vinegar—it adds deep, savory flavor to the glaze!
Nutritional Breakdown (Per Serving / Yields 3 Servings)
Servings: 3 portions
Calories: ~310 kcal
Protein: 36g
Net Carbs: 6g
Fat: 15g
Frequently Asked Questions (FAQ)
Can I make this dairy-free?
Yes! Simply replace the tablespoon of butter with an additional tablespoon of olive oil or avocado oil.