With Summer nearly here, I find myself craving bright and fresh flavors more and more. This strawberry balsamic chicken is the perfect light and flavorful summertime meal. It’s made with a balsamic marinade and cooked down fresh strawberries to create a bright and fruity sauce. Topped with fresh cheese, I just can’t get enough!
What’s in This Strawberry Balsamic Chicken Recipe?
This rich and tangy chicken recipe is so easy to make and so flavorful! A simple marinade mixed with red onion and strawberries creates the ultimate sweet and savory chicken dish. I love it topped with fresh mozzarella cheese and basil.
- Chicken: I like chicken breasts best, but thighs will also work.
- Balsamic Vinegar: Tenderizes the meat and infuses it with tangy flavor.
- Red Onion: Enhances the tangy and sweet flavor of the chicken.
- Strawberries: Add a sweet and fruity flavor that goes so well with the balsamic.
- Mozzarella Cheese: Adds a creamy and sweet component to the dish.
- Fresh Basil: Adds a pop of color and freshness.
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How to Store and Reheat
Store leftover strawberry balsamic chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze this strawberry balsamic chicken recipe without the mozzarella cheese for up to 3 months in an airtight container. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
I prefer to marinate this chicken for maximum flavor, but if you’re short on time, you can skip the marinade and add a bit of balsamic, salt, and pepper to the chicken as it cooks.
Strawberry Balsamic Chicken Recipe
This strawberry balsamic chicken is the perfect light and flavorful summertime meal. Fresh strawberries and tangy balsamic is so good!
Prep: 10 minutes
Cook: 30 minutes
Total Time
: 2 hours 40 minutes
Marinade Time: 2 hours
Servings: 4
Instructions
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Marinate the chicken for 2-6 hours in a Ziplock with ¼ cup balsamic, 2 tablespoons olive oil, 1 cup crushed strawberries, 1 teaspoon salt, and ½ teaspoon pepper.
4 boneless, skinless chicken breasts, ½ cup balsamic vinegar, ¼ cup olive oil, 2 teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, 1 pound fresh strawberries
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When ready to cook, add the remaining oil to a cast-iron skillet set over medium-high heat. Remove the chicken breasts from the marinade (discard the marinade) and sear for 2-3 minutes per side, or until golden-brown. Transfer the chicken to a plate and set aside.
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Add the onions to the skillet and sauté for 1-2 minutes, until they begin to soften. Add the remaining strawberries, balsamic vinegar, and remaining salt and pepper; simmer for 5-6 minutes, stirring occasionally, until the strawberries start to break down and the sauce thickens.
½ red onion
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Nestle the chicken and juices in the skillet between the berries. Reduce the heat to medium-low and cover, maintaining a simmer, for 10-15 minutes, until internal temp is 165°F. Flip the chicken a few times and stir the sauce during the cook time to prevent sticking. Season with salt and pepper to taste.
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Serve with fresh mozzarella and basil, and additional fresh strawberries if desired.
4 ounces fresh mozzarella cheese, 1 bunch fresh basil
Notes
Storage:Â Store strawberry balsamic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer (without the cheese) for up to 3 months.
Nutrition Facts
Strawberry Balsamic Chicken Recipe
Amount Per Serving (1 serving)
Calories 545
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 173mg58%
Sodium 1624mg71%
Potassium 1135mg32%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 11g12%
Protein 58g116%
Vitamin A 384IU8%
Vitamin C 71mg86%
Calcium 191mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Strawberry Balsamic Chicken Step by Step
Marinate the Chicken: Marinate 4 boneless, skinless chicken breasts for 2-6 hours in a Ziplock with ¼ cup balsamic, 2 tablespoons olive oil, 1 cup crushed strawberries, 1 teaspoon salt, and ½ teaspoon pepper.
Cook the Chicken: When ready to cook, add the remaining 2 tablespoons of olive oil to a cast-iron skillet set over medium-high heat. Remove the chicken breasts from the marinade (discard the marinade) and sear for 2-3 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.
Add the Onion and Strawberries: Add ½ of a sliced red onion to the skillet and saute for 1-2 minutes, until it begins to soften. Add the remaining of the 1 pound of strawberries, balsamic vinegar, and remaining 1 teaspoon of salt and ¼ teaspoon of pepper; simmer for 5-6 minutes, stirring occasionally, until the strawberries start to break down and the sauce thickens.
Simmer the Dish: Nestle the chicken and juices in the skillet between the berries. Reduce the heat to medium-low and cover, maintaining a simmer, for 10-15 minutes, until internal temp is 165°F. Flip the chicken a few times and stir the sauce during the cook time to prevent sticking. Season with salt and pepper to taste.
Top and Serve: Serve with 4 ounces of freshly sliced mozzarella, 1 bunch of fresh basil, and additional fresh strawberries if desired.
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