Name: Italian Herbed Chicken with Garlicky Sautéed Spinach and Tomato Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 2 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1 tsp freshly ground black pepper; 2 tsp dried Italian herb blend (or a mix of oregano, basil, thyme); 4 cloves garlic, thinly sliced; 2 cups cherry tomatoes, halved; 4 cups fresh baby spinach; 2 tbsp balsamic vinegar; 1/4 cup grated Parmesan cheese (optional, for garnish); Fresh basil, for garnish (optional)

Italian Herbed Chicken with Garlicky Sautéed Spinach and Tomato Pan Sauce

HarvestMango5013

This Italian Herbed Chicken with Garlicky Sautéed Spinach and Tomato Pan Sauce is a vibrant, nourishing dinner that delivers big protein and classic Mediterranean flavors—without grains, starches, or legumes. The chicken is salted early for maximum juiciness and seasoned with aromatic Italian herbs, then seared until golden. A quick pan sauce of blistered cherry tomatoes, fragrant garlic, and a splash of balsamic vinegar brings freshness and acidity, perfectly balancing the dish and keeping it light. Sautéed spinach adds color and nutrients, and a sprinkle of Parmesan and basil (if you like) ties it all together. It’s a satisfying meal, easy enough for a weeknight, yet special enough to impress.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with 1 tsp salt, pepper, and Italian herb blend. Let sit at room temperature for at least 10 minutes to allow salt to penetrate, enhancing flavor and juiciness.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil to rest.
In the same skillet, add remaining 1 tbsp olive oil and sliced garlic. Sauté for 1 minute until fragrant but not browned.
Add cherry tomatoes and a pinch of salt to the skillet. Cook, stirring and scraping up browned bits, until tomatoes soften and release their juices, about 4-5 minutes. Stir in balsamic vinegar to add brightness and cut richness.
Add spinach to the skillet and toss with tomatoes and garlic until just wilted, about 1-2 minutes. Taste and adjust seasoning with more salt or vinegar if needed.
Slice the rested chicken breasts and serve over the garlicky spinach-tomato mixture. Spoon any pan sauce over the top. Garnish with Parmesan and fresh basil if desired.