Balsamic Glazed Chicken with Strawberries is a simple and delicious dish that brings together tender chicken breasts and sweet, juicy strawberries, all coated in a tangy balsamic glaze. The combination of savory and fruity flavors makes this meal feel fresh and special without a lot of effort. It’s an easy way to make a weekday dinner feel a little more exciting.
I love this recipe because it’s a great balance of sweet and savory, and the strawberries add such a bright pop of color and flavor. The balsamic glaze has a nice richness that complements the chicken perfectly, and I find that it’s a fun way to surprise family and friends who might not expect the fruit in a main dish. Plus, it all comes together quickly, which is a huge plus on busy nights.
My favorite way to serve this is over a bed of light greens or alongside some roasted veggies and rice, so the glaze can soak in a bit and you get a bit of everything on your fork. It’s one of those meals that makes me feel good about dinner without feeling like I spent hours in the kitchen. Whenever I make it, it’s sure to become a new favorite at the table.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts cook quickly and stay tender. If you prefer dark meat, thighs work well too and stay juicy.
Balsamic vinegar: This gives the glaze its tangy sweetness. Use a good quality vinegar for best flavor. If you don’t have balsamic, try red wine vinegar mixed with a little honey.
Strawberries: Fresh and ripe strawberries bring sweet freshness. If out of season, frozen (thawed) can work in a pinch but won’t be as bright.
Honey or brown sugar: These add sweetness to balance the vinegar. Maple syrup or agave nectar are good swaps if you prefer.
Fresh herbs: Basil or parsley add a fresh green note that complements the dish well. Cilantro can be a nice alternative if you like its flavor.
How Can I Make a Thick, Glossy Balsamic Glaze?
The glaze is the star of this dish, and its thickness and shine make it extra tasty. Here’s how to get it just right:
- Cook the balsamic vinegar and sweetener over medium heat. Simmer gently to avoid burning.
- Stir often and reduce until it’s slightly thickened and coats the back of a spoon—this usually takes about 5 minutes.
- Optionally, stir in a small knob of butter at the end for smoothness and shine.
- Watch closely because the glaze can go from perfect to too thick or burnt quickly once it starts reducing.
Once you pour the glaze on the chicken, it should stick nicely and give you that lovely rich flavor in every bite.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for cooking chicken evenly and making the balsamic glaze without sticking.
- Tongs – help you flip the chicken easily without piercing the meat and losing juices.
- Measuring cups and spoons – for accurate amounts of vinegar, honey, and seasonings.
- Sharp knife – makes quick work of slicing strawberries and chopping herbs.
- Cutting board – a clean surface to prep all your fresh ingredients safely.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops—they also soak up the glaze beautifully and stay tender.
- Add sliced almonds or toasted pecans on top for a crunchy texture contrast.
- Use fresh blueberries or raspberries instead of strawberries for a different fruity twist.
- Stir in a pinch of red pepper flakes to the glaze if you like a little spice with the sweet and tangy flavors.
How to Make Balsamic Glazed Chicken with Strawberries
Ingredients You’ll Need:
For The Chicken:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For The Glaze and Topping:
- ½ cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 1 teaspoon Dijon mustard (optional)
- 1 garlic clove, minced
- 1 tablespoon butter (optional for sauce richness)
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons fresh basil or parsley, chopped
How Much Time Will You Need?
This recipe takes about 25 minutes in total. Preparing and cooking the chicken takes around 15 minutes, and making the glaze and assembling with strawberries takes another 10 minutes. It’s quick and perfect for a weekday meal that feels special.
Step-by-Step Instructions:
1. Seasoning and Cooking the Chicken:
Start by seasoning the chicken breasts well with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until nicely browned and cooked through (the internal temperature should reach 165°F or 74°C). When cooked, remove the chicken from the skillet and set aside.
2. Making the Balsamic Glaze:
Lower the heat to medium in the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the balsamic vinegar, honey (or brown sugar), and Dijon mustard if you’re using it. Stir everything together and bring to a gentle simmer. Let the sauce reduce by about half, stirring occasionally. This will take about 5 minutes. If you want a richer sauce, stir in the butter until melted once the glaze is thickened.
3. Combining and Serving:
Return the chicken breasts to the skillet and spoon the glaze over them to coat well. Cook for another 1-2 minutes to let the flavors meld. Remove from heat and top each chicken breast with the freshly chopped strawberries. Sprinkle fresh basil or parsley over the top to add a bright, fresh flavor. Serve immediately, spooning any extra glaze from the pan over the chicken and strawberries. This dish pairs wonderfully with rice, quinoa, or a fresh green salad.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps ensure even cooking and better texture.
Can I Substitute Strawberries with Other Fruits?
Absolutely! Fresh blueberries, raspberries, or even sliced peaches work nicely and provide a different but delicious fruity twist.
How Should I Store Leftovers?
Store any leftover chicken and glaze in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the glaze thickens too much.
Can I Prepare This Dish Ahead of Time?
You can make the balsamic glaze and chop the strawberries in advance, but it’s best to cook and assemble the chicken just before serving for the freshest taste and texture.
