Strawberry Balsamic Chicken Recipe

close up overhead view of strawberry balsamic chicken in a pan.

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This one skillet strawberry balsamic chicken breast is the perfect light and flavorful dinner idea. Fresh strawberries and tangy balsamic are so good!

Prep Time10

Cook Time30

Marinating Time2

Total Time2 40

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 545kcal

Author: Becky Hardin

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

*If chicken breasts are thick, slice them in half horizontally to create thinner pieces. This will help them cook through more quickly. I prefer to make this dish with breasts, but boneless thighs can be used instead for a juicier result. Just increase the searing and total cook time by a few minutes each.

Tips:

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.

Storage: 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