Balsamic Bacon Chicken with Cherry Tomatoes

White plate filled with a helping of chicken with bacon in a balsamic cream sauce with cherry tomatoes and a side of mashed potatoes.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American

Keyword: balsamic bacon chicken

Servings:

Calories: 267kcal

Author: Monica Lensink

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.

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