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
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup balsamic vinegar divided
- ¼ cup olive oil divided
- 2 teaspoons kosher salt divided
- ¾ teaspoon freshly ground black pepper divided
- ½ red onion thinly sliced
- 1 pound fresh strawberries halved and divided (crush 1 cup)
- 4 ounces fresh mozzarella cheese sliced, for serving
- 1 bunch fresh basil for serving
Instructions
- 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
- 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.
- 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
- 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.
- Serve with fresh mozzarella and basil, and additional fresh strawberries if desired.4 ounces fresh mozzarella cheese, 1 bunch fresh basil
Notes
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.
More Balsamic Chicken Recipes We Love
- Sheet Pan Balsamic Chicken
- Instant Pot Balsamic Chicken
- Lemon Pepper Balsamic Marinade
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