Balsamic Chicken

This Balsamic Chicken recipe has a tangy balsamic sauce with spinach, blueberries, strawberries, and feta! It's a delicious chicken dish that tastes like the fresh flavors of summer!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American, Greek, Mediterranean

Servings: people

Calories: 469kcal

Author: Stephanie

Ingredients

Sauce

1 ½ cups chicken broth
2/3 cup balsamic vinaigrette
½ chicken bouillon cube
1 tablespoon honey can sub brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon EACH: dried basil oregano, onion powder
¼ teaspoon dried rosemary
2 tablespoons cornstarch

Chicken, Berries, Feta, etc.

2 large boneless skinless chicken breasts
Salt/pepper
2 tablespoons olive oil
½ cup dry white wine see notes
1 tablespoon butter
3 cloves garlic minced
2 ½ cups spinach roughly chopped
⅓ cup blueberries plus more to serve with salad/arugula
⅓ cup diced strawberries plus more to serve with arugula
¼ cup Feta cheese crumbled

For Serving

Arugula
Glazed pecans or almonds

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. (Make sure the liquid isn’t warm so that it doesn’t activate the cornstarch.) Measure out remaining ingredients before beginning.
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry and season each side with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Turn the heat off. Add the wine and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Set the heat to medium and cook for 1 minute. Add the butter and garlic and cook until the wine is reduced by half, about 3 more minutes.
Add the sauce mixture from step 1. Bring to a boil and let it thicken, about 2-3 minutes. Reduce to a gentle simmer and cook for 4-5 minutes to let the flavors meld, stirring occasionally.
Stir in the spinach and let it wilt slightly, about 1 minute.
Add the chicken back and spoon the sauce on top. Let the chicken heat through for 2-3 minutes. Top with berries and feta. Remove from heat and serve with arugula, glazed pecans, and additional berries.

Notes

Pro Tips:

Make this with my homemade Balsamic Vinaigrette, or my favorite store-bought version is Marie's Balsamic Vinaigrette Dressing.
Wine: Pinot Grigio, Chardonnay, and Sauvignon Blanc are the best dry white wines for this recipe. Non-alcoholic wine or chicken broth may also be used.
The Dijon and Worcestershire sauce are flavor enhancers that you can’t taste outright.
This dish makes a lot of sauce so be sure to serve it with some arugula on the side to drizzle on top as a dressing, along with additional berries, feta, and glazed nuts!
Nuts: Glazed or honey roasted nuts are a must in this dish, they add a nice crunch and take the combination of flavors to the next level. Pecans and almonds are the best options, but walnuts or even peanuts will work as well.
More Recipes with Fresh Fruit: Peach Cobbler, Apple Pork Chops, Blackberry Cobbler, and Pineapple Fried Rice.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The chicken and sauce freeze well without the fruit and feta.

Nutritional information is an estimate and is per serving. This recipe makes 4 servings.

Nutrition