Description
This Balsamic Chicken recipe features tender, lightly pounded chicken breasts cooked in a flavorful balsamic vinaigrette-based sauce with garlic, white wine, and fresh herbs. Topped with vibrant blueberries, strawberries, spinach, and crumbled feta cheese, it balances savory and fruity flavors perfectly. Served with arugula and glazed nuts, it creates a delicious and elegant meal suitable for dinner.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- ⅔ cup balsamic vinaigrette
- ½ chicken bouillon cube
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary
- 2 tablespoons cornstarch
Chicken, Berries, Feta, etc.
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc recommended)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 ½ cups spinach, roughly chopped
- ⅓ cup blueberries, plus more for serving
- ⅓ cup diced strawberries, plus more for serving
- ¼ cup feta cheese, crumbled
For Serving
- Arugula
- Glazed pecans or almonds
Instructions
- Prepare the sauce mixture: Combine the chicken broth, balsamic vinaigrette, crumbled chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch in a large measuring cup with a spout. Ensure the liquid is cool to prevent activating the cornstarch prematurely. Set aside.
- Pound and season the chicken: Slice each chicken breast lengthwise to create two thinner cutlets. Place them between sheets of plastic wrap and gently pound with the textured side of a meat mallet to about ½ inch thickness. Pat the chicken dry then season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. In batches if necessary, sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- Deglaze the pan: Turn the heat off, pour in the white wine, and use a silicone spatula to scrape the bottom and sides of the skillet to release any browned bits for flavor. Turn the heat back to medium and cook for 1 minute.
- Sauté garlic and reduce wine: Add butter and minced garlic to the skillet. Cook and stir until the wine has reduced by half, about 3 minutes.
- Add the sauce and thicken: Pour in the prepared sauce mixture from step 1. Bring it to a boil and cook until thickened, roughly 2-3 minutes. Reduce to a gentle simmer and let flavors meld for 4-5 minutes, stirring occasionally.
- Wilt the spinach: Stir in the chopped spinach and cook just until wilted, about 1 minute.
- Reheat the chicken in sauce: Return the seared chicken breasts to the skillet, spooning the sauce over them. Heat through for 2-3 minutes.
- Finish with berries and feta: Top the chicken with blueberries, diced strawberries, and crumbled feta cheese. Remove from heat.
- Serve: Plate the chicken with arugula and glazed pecans or almonds on the side. Garnish with additional berries if desired. Enjoy your flavorful balsamic chicken dish!
Notes
- Use homemade or high-quality store-bought balsamic vinaigrette for best flavor, such as Marie’s Balsamic Vinaigrette Dressing.
- Recommended dry white wines are Pinot Grigio, Chardonnay, or Sauvignon Blanc; non-alcoholic wine or extra chicken broth can substitute.
- Dijon mustard and Worcestershire sauce enhance flavor subtly without overwhelming the dish.
- Serve with arugula and extra berries to balance the rich sauce and add freshness.
- Glazed or honey-roasted nuts add a delightful crunch; pecans and almonds are preferred but walnuts or peanuts also work.
- This recipe yields a generous sauce, perfect for spooning over greens or extra chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze without berries and feta for up to 3 months.
- To thaw frozen portions, refrigerate overnight and reheat gently on the stovetop.
