1. Start by patting the chicken breasts dry with paper towels—this helps them brown nicely. Season both sides generously with salt, pepper, and the dried Italian herbs.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Cook undisturbed for about 5-6 minutes on one side until golden brown.
3. Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F. If your skillet is large enough, push the chicken to one side; if not, transfer the cooked chicken to a plate and cover loosely with foil to rest.
4. Lower the heat to medium and add the minced garlic to the skillet. Sauté just until fragrant—about 30 seconds to 1 minute—being careful not to burn it.
5. Pour in the balsamic vinegar and honey (if using). Let it bubble and reduce for 2-3 minutes, scraping up any browned bits from the pan. This is where the magic happens—Mama Lu always told me to “let the pan tell you her secrets.”
6. Add the halved cherry tomatoes and cook for another 2 minutes until they start to soften but still hold their shape.
7. Stir in the fresh spinach, tossing gently until it wilts, which should take about 1-2 minutes.
8. Return the chicken breasts to the skillet, spooning some of the balsamic glaze and veggies over the top. Let everything warm together for another minute or two.
9. Remove from heat and garnish with fresh basil leaves if you have them on hand. Serve immediately, savoring the vibrant aroma and rich, layered flavors.

One of my fondest memories is sitting on the porch swing with Mama Lu, watching the sun dip below the Blue Ridge while sharing plates of food just like this—simple, honest, and made with love. I hope this recipe brings a touch of that warmth to your table.