This one pan strawberry chicken recipe is the perfect fruity yet tangy dinner idea to remind me of summertime. I prep some chicken breasts with a balsamic marinade, then I cook down fresh strawberries with more balsamic to create a bright and sumptuous sauce. Everything gets nestled together in a cast iron skillet, and finished with fresh mozzarella cheese and basil. I just can’t get enough of this easy dish!
Chicken Breast with Strawberries and Balsamic
This rich and tangy strawberry balsamic chicken recipe is so easy to make with just a few ingredients and one skillet! I mixed a simple balsamic marinade with red onion and strawberries to create the ultimate sweet and savory chicken dish. The balsamic helps add some tang and umami flavor that really makes it irresistible. I never would’ve guessed strawberries could be so good in a savory chicken recipe, but boy was I wrong! This is a fruitier take on my favorite Caprese chicken, and something about it really brings comfort in the colder months too.
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Marinating Tip!
I prefer to marinate this chicken in balsamic for maximum flavor. 2-6 hours is the sweet spot! But if you’re short on time, even 15 minutes makes a difference. Just let it soak while prepping the rest of the ingredients.
Strawberry Balsamic Chicken Recipe
Equipment
- Cast Iron Skillet (or non-stick pan)
Ingredients
- 4 boneless, skinless chicken breasts (*)
- ½ cup balsamic vinegar (divided)
- ¼ cup olive oil (divided)
- 2 teaspoons kosher salt (divided)
- ¾ teaspoon 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 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
- I recommend using a cast iron skillet for this dish, but another non-stick pan/skillet works well.
- 2-6 hours is the marinating sweet spot for this recipe. I do not recommend marinating for more than 12 hours.
- Chicken breasts are done when they reach an internal temperature of 165F.
- If you prefer, grill the chicken for a few minutes on each side instead of pan-searing to give it a more charred flavor. Then finish cooking it in the sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Strawberry Balsamic Chicken Step by Step
Prep: Gather the list of ingredients for this strawberry chicken breast recipe. Thinly slice the red onion; wash and halve 1 cup of strawberries, then crush 1 cup of them for the marinade. Slice the mozzarella cheese.
Marinate the Chicken: Place 4 boneless, skinless chicken breasts in a large resealable bag. Then pour in ¼ cup of balsamic, 2 tablespoons of olive oil, 1 cup of crushed strawberries, 1 teaspoon of salt, and ½ teaspoon of black pepper. Seal the bag, and place the it in the fridge to marinate. I recommend marinating the chicken for 2-6 hours. Because of the acidity of this marinade, I do not recommend marinating for more than 12 hours.
Sear 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. Then transfer the chicken to a plate and set aside.
Cook Down the Strawberries: Next, add ½ of a sliced red onion to the skillet and sauté for 1-2 minutes, until it begins to soften. Then add the remaining strawberries and balsamic vinegar, and 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: Nestle the seared chicken back into the skillet between the berries. Reduce the heat to medium-low and cover, maintaining a simmer, for 10-15 minutes or until internal temp is 165°F. While cooking, flip the chicken 1-2 times and stir the sauce regularly. Season with salt and pepper to taste.
Serve: Finish strawberry chicken with 4 ounces of freshly sliced mozzarella, 1 bunch of fresh basil, and additional fresh strawberries if desired. Serve while hot and enjoy!
How to Store, Freeze, and Reheat
Store leftover strawberry balsamic chicken in an airtight container in the refrigerator for up to 4 days, or in the freezer (without the cheese) for up to 3 months. Reheat on the stovetop over medium heat until warmed through. Add a splash of balsamic vinegar to help revive the sauce and add a fresh burst of flavor!
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