Cooking Steps

• Pat the chicken breasts dry, then season them generously with salt, pepper, and oregano on both sides. If the breasts are thick, slice them horizontally to create thinner cutlets.
• Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through, then remove the chicken and set it aside.
• Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the balsamic vinegar and chicken broth, scraping up any browned bits from the skillet.
• Bring the sauce to a simmer, then add the cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and the sauce thickens slightly; gently press on some tomatoes to release their juices.
• Stir in the fresh spinach a handful at a time, allowing it to wilt down before adding more, until all the spinach is fully wilted.
• Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables. Cook for another 2-3 minutes to warm the chicken through and absorb the flavors, then season with additional salt and pepper to taste.
• Serve immediately, garnished with fresh basil or parsley if desired.