Strawberry Chicken is a bright, sweet-and-savory dish that pairs tender seared chicken with a glossy strawberry-balsamic glaze. The sauce is jam-based, so it clings to the chicken, giving a sticky, slightly sweet crust with a hint of tang from the vinegar and fresh lift from basil. Texturally you get a crisp sear outside and juicy, moist meat inside, finished with optional creamy goat cheese or fresh sliced strawberries. It’s quick and special enough for guests but easy enough for a weeknight. If you want to explore a very similar glaze and method, check this easy strawberry chicken with balsamic glaze recipe for more plating ideas.

Why You’ll Love This Strawberry Chicken

Fast cooking: sears in just 8–10 minutes on the stove for weeknight dinners.
Big flavor contrast: sweet strawberry jam balanced by tangy balsamic.
Simple pantry sauce: uses jam, vinegar, and water — no complex prep.
Fresh finish: basil and optional sliced strawberries add brightness.
Hands-off simmer: once the sauce is added, it thickens quickly while you plate.
Light and adaptable: serve over grains, salad, or pasta for different meals.
Easy to scale: ingredients double or triple cleanly for more servings.
Elegant enough for guests: goat cheese and fresh basil make it feel special.

What Is Strawberry Chicken?

Strawberry Chicken is a seared chicken breast dish finished with a quick strawberry-balsamic glaze. It tastes sweet, tangy, and slightly herbal when you add basil. The strawberry jam melts into the vinegar to create a shiny sauce that coats the chicken, while the sear gives a pleasant contrast to the soft interior. This recipe cooks on the stovetop, making it a fast choice for weeknights but also pretty enough for a relaxed weekend dinner or a casual brunch. The vibe is simple comfort with a fresh, slightly gourmet twist.

Ingredients for Strawberry Chicken

For the Base

1 tablespoon olive oil
2 boneless, skinless chicken breasts
½ teaspoon sea salt

For the Sauce

¼ cup strawberry jam
1 tablespoon balsamic vinegar
1 tablespoon water

To Serve

¼ cup fresh basil leaves (cut into ribbons or finely chopped)
2 tablespoons crumbled goat cheese (optional)
¼ cup fresh strawberries (sliced, optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Strawberry jam: preserves or a chunky strawberry spread work the same. For less sugar, use a reduced-sugar jam but expect a lighter sweetness.
Balsamic vinegar: use a good-quality balsamic for depth. If unavailable, a splash of apple cider vinegar plus a pinch of sugar can work, but the flavor will be different.
Olive oil: any neutral oil (grapeseed, canola) is fine if you want a higher smoke point.
Chicken breasts: try thinner-cut breasts or pound them to even thickness for faster, more even cooking.
Goat cheese (optional): feta or ricotta salata can replace goat cheese for a similar tang. Omit for dairy-free.
Fresh strawberries (optional): add them for color and a fresh pop. If not in season, leave them out.
Sea salt: fine salt works; if using kosher salt, adjust slightly (kosher is less salty by volume).

Step-by-Step Instructions

Step 1 – Heat the pan

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering.
Visual cue: the oil should move easily and look glossy but not smoking.

Step 2 – Prep and season the chicken

Pat chicken breasts dry with paper towel and sprinkle both sides evenly with ½ teaspoon sea salt.
This helps the outside brown and the seasoning penetrate.

Step 3 – Sear the chicken

Place the chicken in the hot skillet and sear for 4–5 minutes without moving, until the bottom is golden brown.
Visual cue: a deep golden crust forms and the chicken releases from the pan easily.

Step 4 – Finish cooking

Flip the chicken and cook for another 4–5 minutes or until the internal temperature reaches 165°F.
Pro cue: check doneness with an instant-read thermometer in the thickest part; 165°F is safe and keeps meat juicy.

Step 5 – Make the sauce and finish

In a small bowl, whisk together ¼ cup strawberry jam, 1 tablespoon balsamic vinegar, and 1 tablespoon water. Pour over the chicken in the skillet and simmer for 2–3 minutes until the sauce thickens and coats the chicken.
Visual cue: the sauce will bubble and become glossy, reducing slightly to a syrupy consistency that coats a spoon.

Step 6 – Plate and garnish

Stir in most of the ¼ cup fresh basil, then serve the chicken topped with remaining basil and optional 2 tablespoons crumbled goat cheese and ¼ cup sliced fresh strawberries.
Pro cue: add goat cheese just before serving so it keeps a creamy contrast rather than fully melting into the sauce.

Pro Tips for Success

Bring chicken to room temperature for 10–15 minutes before cooking for even heat and shorter cooking time.
Pat the chicken completely dry; moisture blocks good searing.
Use medium-high heat: hot enough to create a crust but not so hot the sauce burns later.
Measure the jam and vinegar before you start so the sauce comes together quickly.
Don’t overcrowd the pan; work in batches if you scale up.
Rest the chicken for 3–5 minutes after cooking to keep juices from running out when you cut it.
Use an instant-read thermometer to avoid overcooking — 165°F is the target.
If the sauce thickens too much, stir in a splash of water to loosen it while reheating gently.

Flavor Variations

Optional — Honey-Strawberry: swap half the jam for a tablespoon of honey for a milder, floral sweetness.
Optional — Citrus Brightness: add a teaspoon of lemon juice to the sauce at the end for a brighter finish.
Optional — Spicy Kick: add a pinch of red pepper flakes to the jam mix for a subtle heat contrast.
Optional — Herb Swap: replace some or all basil with fresh mint for a different herbal note that pairs well with strawberries.
Optional — Balsamic Reduction: use a thicker balsamic reduction instead of plain vinegar for a richer glaze (use less vinegar if doing this).
Optional — Nut Crunch: top with toasted sliced almonds or pistachios for an added crunch that pairs well with goat cheese.

Serving Suggestions

Serve over steamed rice or quinoa to soak up the glaze.
Plate on a bed of mixed greens for a lighter meal, using the sauce as the dressing.
Pair with roasted vegetables like asparagus or broccolini for color and texture contrast.
Serve with garlic mashed potatoes for a comforting plate.
Make a brunch version by slicing the chicken thin and serving over toast with goat cheese and basil.
Add a crisp white wine or iced tea on the side to balance the sweetness.
For a picnic or potluck, serve chilled over a grain salad — the flavor holds up well at room temperature.

Make-Ahead, Storage & Reheating

Make-ahead: you can prepare the sauce up to 24 hours ahead and store it in the fridge. Reheat gently and pour over just-cooked chicken.
Prepped chicken: seasoned, raw chicken can be refrigerated for up to 24 hours before cooking.
Storage duration: cooked Strawberry Chicken keeps well in an airtight container in the refrigerator for 3–4 days.
Reheating: reheat gently in a skillet over low heat, adding a splash of water if the sauce is thick. Microwave on medium power in short intervals to avoid drying.
Texture changes: the seared crust will soften after refrigeration; a quick re-sear in a hot pan for 30–60 seconds per side can refresh the exterior.

Storage and Freezing Instructions

Freezing cooked chicken with the jam sauce is not ideal because the sauce texture can change and become grainy after thawing. If you need to freeze:
- Freeze cooked chicken and sauce in a tightly sealed container for up to 2 months.
- Thaw in the refrigerator overnight and reheat gently in a skillet, stirring to recombine.
Recommended approach: freeze plain cooked chicken breasts (no sauce) wrapped well for up to 3 months. Reheat and make the fresh sauce when ready to serve to keep the glaze bright and silky.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 500 | 30 g | 32 g | 20 g | 1 g | 600 mg

Estimates vary by brands and portions.

FAQ About Strawberry Chicken

Q: My sauce is too thin — what now?
A: Simmer a bit longer on medium-low until it reduces and thickens. Stir often to prevent burning.

Q: Can I use frozen chicken breasts?
A: Thaw fully before cooking for even searing. Cook from frozen will overcook the outside before the inside reaches 165°F.

Q: How do I prevent the jam from burning in the pan?
A: Add the jam mixture only after the chicken is mostly cooked and lower the heat slightly when it simmers. Stir frequently.

Q: Can I make this dairy-free?
A: Yes — omit the goat cheese. The dish is flavorful without dairy.

Q: Is this safe to eat at 160°F?
A: The safe internal temp recommended is 165°F. Use an instant-read thermometer and rest chicken before serving.

Q: Can I use fresh strawberries instead of jam?
A: Fresh strawberries alone won’t create a glossy glaze. You can mash fresh strawberries and cook them down with a little sugar to mimic jam, but the texture and sweetness will differ.

Notes

Slice the basil into ribbons right before serving to keep it bright and green.
If plating for guests, spoon a little extra glaze over the chicken and around the plate for a restaurant look.
If you like a thicker glaze, remove the chicken briefly and reduce the sauce until it coats the back of a spoon, then return chicken to coat.
Taste the sauce before serving; if it needs more brightness, a tiny pinch of salt or a few drops of lemon juice can sharpen flavors.
Use room-temperature goat cheese so it crumbles easily and spreads lightly over the warm chicken.

Troubleshooting

Bland flavor: add a pinch more salt to the sauce or a splash more balsamic to lift the taste.
Overcooked, dry chicken: cook to 165°F and remove promptly from heat; rest 3–5 minutes to redistribute juices.
Watery sauce: simmer longer to reduce, or spoon sauce into a separate pan to thicken while chicken rests.
Sauce burning: lower the heat, add a splash of water, and stir constantly while it reduces.
Jam too sweet: add a teaspoon of balsamic or a squeeze of lemon to balance the sweetness.
Unevenly cooked breasts: pound to even thickness or slice thicker breasts in half horizontally before cooking.

Final Thoughts

This Strawberry Chicken recipe is an easy way to turn simple chicken breasts into a bright, flavorful meal with minimal fuss. The jam-based glaze gives a sweet-tangy finish that pairs well with fresh basil and optional goat cheese for contrast. Try it for a weeknight dinner or a casual dinner with friends — it’s fast, flexible, and reliably tasty.

Conclusion

For another take on a strawberry-and-basil chicken dish with similar flavors and serving ideas, see Strawberry Basil Chicken – Wholesomelicious.