Strawberry Chicken
A bright and sweet dish that pairs seared chicken with a glossy strawberry-balsamic glaze, creating a crisp outer crust and juicy meat inside.
Ingredients
For the Base
- 1 tablespoon olive oil Any neutral oil like grapeseed or canola can also be used.
- 2 pieces boneless, skinless chicken breasts Thin-cut breasts or pounded to even thickness for faster cooking.
- ½ teaspoon sea salt Adjust slightly if using kosher salt.
For the Sauce
- ¼ cup strawberry jam Alternative: preserves or reduced-sugar jam for a lighter sweetness.
- 1 tablespoon balsamic vinegar Use high-quality balsamic for depth.
- 1 tablespoon water Optional: add if sauce thickens too much.
To Serve
- ¼ cup fresh basil leaves Cut into ribbons or finely chopped.
- 2 tablespoons crumbled goat cheese Optional: can substitute with feta or omit for dairy-free.
- ¼ cup fresh strawberries Sliced, optional for garnish.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until shimmering.
- Pat chicken breasts dry with paper towel and sprinkle both sides evenly with ½ teaspoon sea salt.
Cooking
- Place the chicken in the hot skillet and sear for 4–5 minutes without moving.
- Flip the chicken and cook for another 4–5 minutes or until the internal temperature reaches 165°F.
- In a small bowl, whisk together ¼ cup of strawberry jam, 1 tablespoon of balsamic vinegar, and 1 tablespoon of water. Pour over the chicken and simmer for 2–3 minutes until the sauce thickens.
Serving
- Stir in most of the ¼ cup fresh basil, then serve the chicken topped with remaining basil, optional goat cheese, and fresh strawberries.
Notes
Bring chicken to room temperature before cooking. Pat it dry for better searing. Work in batches if doubling the recipe. Rest the chicken before slicing.