Balsamic Bacon Chicken with Cherry Tomatoes
This recipe for Balsamic Bacon Chicken with Tomatoes is full of flavor yet easy to make in one skillet in about 30 minutes. We love the tender pan-seared chicken breasts, tangy bacon, juicy burst cherry tomatoes, and how the creamy balsamic pan sauce pulls everything together.
Maximally flavorful chicken.
A true one-skillet wonder, this recipe has tender, pan-seared chicken cutlets nestled into a light balsamic cream sauce. Everything derives tons of flavor from bacon crisped right in the pan. Lightly adapted from the balsamic chicken with spinach and mushrooms that is among my husband’s true favorites, this recipe is a winner for all types of occasions. It feels a bit elevated but is still really easy to pull together in about 30 minutes.
Serve with mashed potatoes or a pasta of your choice. While salad always fits, I especially like steamed veggies on the side here because the extra pan sauce is so good drizzled on top!
Ingredient & Substitution Notes
Here’s a quick overview. As always, find the full printable recipe with measurements below.
- Boneless, skinless chicken breasts. You’ll slice these lengthwise through the middle to get two thinner cutlets which cook quickly and evenly.
- Bacon. The ultimate flavor-producer! Cooking the bacon first is both efficient and flavorful, as the rendered fat takes the place of olive oil for searing.
- Cherry or grape tomatoes and baby spinach.
- Staples: garlic powder, kosher salt, black pepper, flour, and olive oil. To keep this gluten-free, you can substitute almond flour for dredging or just omit that step. In this case, you may want to simmer the sauce a bit longer to thicken, as the flour helps to thicken it more quickly.
- For the sauce: chicken broth, cream, and balsamic vinegar. I strongly recommend using low-sodium broth and adjusting salt in the finished sauce to taste. You can substitute half and half or light cream, or just reduce the amount to 1/3 cup or thereabouts, but the sauce predictably will be a little thinner and less rich.
How To Make Balsamic Bacon Chicken
Cook Bacon. Grab a large skillet, cast iron if you have one, and crisp up the bacon slices. Using pre-crisped bacon is a valid shortcut but will leave you without all the rendered flavor in your pan sauce, which is unfortunate. 🙂 Remove bacon when crisp and transfer to a paper towel-lined plate.
Season and Pan Fry Chicken. Sprinkle the chicken breasts with garlic powder, salt, and pepper; dredge in flour; then pan fry them in the bacon fat, just until golden on the outside and cooked through. Remove and set chicken aside, as well.
Make the Sauce. Add a small drizzle to the skillet, followed by the tomatoes. Let the tomatoes get a bit crinkly, then add broth and balsamic vinegar to the skillet and let simmer to thicken slightly. Reduce the heat, add cream, and stir into a smooth, rich sauce.
Put it all Together. Return chicken and the bacon, crumbled or chopped into bite-sized pieces, to the pan. Tuck the spinach into the sauce, then let everything bubble gently for a final 2-3 minutes. This should be just enough to warm the chicken, thicken the sauce a tiny bit more, and wilt the greens.
Season and Serve! Add extra salt and pepper to taste, then plate it up and dig in.
Storage & Reheating
Storage: Tuck leftover chicken and tomatoes in any airtight container, cover with sauce, and keep in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
Warming: Reheat on 50% power in the microwave until warmed through. Using half power reduces the odds that your chicken will dry out in the microwave. Or, warm in a small covered skillet, adding a splash of broth or water if needed to release the sauce.
I don’t recommend freezing this one, as cream sauces are prone to separate.
Related Recipes
- Balsamic Pork Chops with Mushrooms
- Balsamic Chicken Cobb Salad
- Lemon Chicken Pasta
- One Pan Lemon Thyme Chicken
- Creamy Garlic Chicken Skillet
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Balsamic Bacon Chicken with Cherry Tomatoes
Ingredients
- 2-3 strips bacon
- 4 thin-sliced chicken breasts
- 1/2 teaspoon garlic powder
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 1-2 teaspoons olive oil
- 1 cup cherry or grape tomatoes
- 1/2 cup chicken broth
- 1 Tablespoon balsamic vinegar
- 1/2 cup heavy cream see note
- 1 large handful fresh baby spinach
Instructions
- Place a large skillet over medium-high heat, add bacon, and cook until browned and crisp. Remove to a plate and crumble or chop into small pieces. Leave all or most of the bacon fat in the pan.
- While the bacon cooks, sprinkle the chicken breasts on both sides with garlic powder, about 1/2 teaspoon kosher salt, and a few cracks of pepper. Place flour on a shallow plate. Dredge each piece of chicken through it to coat on both sides, shaking gently to remove excess flour.
- After removing the bacon, add chicken to the skillet and cook 3-4 minutes on each side, until just cooked through. Add a drizzle of olive oil if the pan starts to look dry. Remove chicken and set aside along with the bacon.
- Add another drizzle of olive oil to the skillet, followed by the tomatoes. Cook for 2-3 minutes, until they begin to crinkle and soften.
- Add broth and balsamic vinegar to the pan, scraping to release any browned bits. Bring sauce to a simmer and cook 1-2 minutes, until slightly reduced. Reduce heat to medium-low, then add cream and stir until the sauce is smooth.
- Return chicken and bacon to the pan, then tuck spinach in around the chicken breasts. Simmer for 2-3 minutes more to thicken the sauce slightly, warm the chicken, and wilt the greens. Season with extra salt and pepper to taste, then serve and enjoy!
Notes
- Cream: You can substitute half and half or light cream, or just reduce the amount to 1/3 cup or thereabouts, but the sauce predictably will be a little thinner and less rich.
- Storage: Tuck leftover chicken and tomatoes in any airtight container, cover with sauce, and keep in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
- Warming: Reheat on 50% power in the microwave until warmed through. Using half power reduces the odds that your chicken will dry out in the microwave. Or, warm in a small covered skillet, adding a splash of broth or water if needed to release the sauce.
