Description
This Balsamic Chicken recipe combines tender, seared chicken breasts with a rich, tangy balsamic sauce infused with garlic, herbs, and a splash of white wine. Served with fresh spinach, juicy blueberries and strawberries, and topped with creamy feta cheese and crunchy glazed nuts over a bed of arugula, this dish offers a balance of savory and sweet flavors perfect for a comforting and elegant meal.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- 2/3 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 (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- 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 chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, dried rosemary, and cornstarch in a large measuring cup with a spout. Ensure the liquid is cool to prevent early activation of the cornstarch, then set aside.
- Prepare the chicken: Slice each chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and pound gently with the textured side of a meat mallet until about ½ inch thick. Pat dry and season both sides generously with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in batches and sear for 4-5 minutes per side until a golden crust forms. Remove chicken from skillet and set aside.
- Deglaze the pan: Turn off the heat, pour in the white wine, and scrape the bottom and sides of the skillet with a silicone spatula to loosen browned bits. Return heat to medium and cook for 1 minute. Add butter and minced garlic; cook until the wine is reduced by half, approximately 3 minutes.
- Add the sauce and thicken: Pour in the prepared sauce mixture. Bring to a boil and cook for 2-3 minutes until thickened. Reduce heat to a gentle simmer and cook for an additional 4-5 minutes to meld flavors, stirring occasionally.
- Add spinach: Stir in the roughly chopped spinach and cook until it wilts slightly, about 1 minute.
- Reintroduce chicken and finish: Return the seared chicken pieces to the skillet, spoon sauce over them, and cook for 2-3 minutes until heated through. Remove from heat and top with blueberries, diced strawberries, and crumbled feta cheese.
- Serve: Serve the balsamic chicken over a bed of arugula and garnish with glazed pecans or almonds and additional berries for a fresh, flavorful finish.
Notes
- Use homemade balsamic vinaigrette or a quality store-bought version like Marie's for best flavor.
- Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work best; non-alcoholic wine or additional chicken broth can be substituted.
- Dijon mustard and Worcestershire sauce add depth and umami without an overpowering taste.
- Serve with arugula on the side to absorb the flavorful sauce along with extra berries, feta, and glazed nuts for added texture and taste.
- Glazed or honey roasted pecans or almonds provide essential crunch, but walnuts or peanuts can also be used.
- This dish stores well refrigerated for up to 3 days and freezes for up to 3 months; freeze without fruit and feta for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
