Strawberry Balsamic Chicken Recipe

What’s in This Strawberry Balsamic Chicken Recipe?

This rich and tangy chicken recipe is so easy to make and so flavorful! A simple marinade mixed with red onion and strawberries creates the ultimate sweet and savory chicken dish. I love it topped with fresh mozzarella cheese and basil.

Chicken: I like chicken breasts best, but thighs will also work. Balsamic Vinegar: Tenderizes the meat and infuses it with tangy flavor. Red Onion: Enhances the tangy and sweet flavor of the chicken. Strawberries: Add a sweet and fruity flavor that goes so well with the balsamic. Mozzarella Cheese: Adds a creamy and sweet component to the dish. Fresh Basil: Adds a pop of color and freshness.

How to Store and Reheat

Store leftover strawberry balsamic chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze this strawberry balsamic chicken recipe without the mozzarella cheese for up to 3 months in an airtight container. Let thaw overnight in the refrigerator before reheating.

Notes from the Test Kitchen

I prefer to marinate this chicken for maximum flavor, but if you’re short on time, you can skip the marinade and add a bit of balsamic, salt, and pepper to the chicken as it cooks.

How to Make Strawberry Balsamic Chicken Step by Step

Marinate the Chicken: Marinate 4 boneless, skinless chicken breasts 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. Cook 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. Transfer the chicken to a plate and set aside. Add the Onion and Strawberries: Add ½ of a sliced red onion to the skillet and saute for 1-2 minutes, until it begins to soften. Add the remaining of the 1 pound of strawberries, balsamic vinegar, and remaining 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 the Dish: 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. Top and Serve: Serve with 4 ounces of freshly sliced mozzarella, 1 bunch of fresh basil, and additional fresh strawberries if desired.