Dinner

Balsamic Chicken with Fresh Berries, Spinach, and Feta Recipe

ByMariam Harutyunyan November 23, 2025November 23, 2025

Introduction

Balsamic Chicken is a flavorful and elegant dish that combines tender chicken with a tangy, slightly sweet balsamic sauce. Featuring fresh spinach, berries, and crumbled feta, it’s perfect for a light dinner or a special occasion. The combination of savory and fresh ingredients creates a well-balanced and vibrant meal.

A white round pot holds five browned chicken breasts cooked in a light brown sauce, each breast topped with a mix of small diced bright red strawberries, whole dark blueberries, and crumbled white cheese. To the left side of the pot, a sprig of fresh green rosemary rests on the sauce. A silver spoon with a shiny surface is placed on the right side inside the pot, slightly resting in the sauce. The pot sits on a white marbled texture with a small pile of roasted pecans nearby and a cream-colored cloth partially visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chicken broth
2/3 cup balsamic vinaigrette

½ chicken bouillon cube
1 tablespoon honey (can substitute brown sugar)

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
2 large boneless skinless chicken breasts

Salt and pepper to taste
2 tablespoons olive oil
½ cup dry white wine

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

Arugula
Glazed pecans or almonds

Instructions

Step 1: In a large measuring cup with a spout, combine chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch. Stir well and set aside. Ensure the liquid is not warm to prevent activating the cornstarch.

Step 2: Slice each chicken breast in half lengthwise to make two thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat dry with paper towels and season both sides with salt and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces in batches for 4-5 minutes per side until a golden crust forms. Remove chicken and set aside.
Step 4: Turn the heat off, then pour in the white wine. Use a spatula to scrape and loosen any browned bits from the bottom and sides of the skillet for extra flavor. Turn the heat back to medium and cook the wine for 1 minute.

Step 5: Add butter and minced garlic to the skillet. Cook, stirring occasionally, until the wine reduces by half, about 3 minutes.
Step 6: Pour the prepared sauce mixture into the skillet. Bring to a boil and allow it to thicken for 2-3 minutes. Reduce to a gentle simmer and cook for an additional 4-5 minutes, stirring occasionally to blend the flavors.
Step 7: Stir the chopped spinach into the sauce, letting it wilt slightly, about 1 minute.

Step 8: Return the chicken to the pan and spoon sauce over the pieces. Heat through for 2-3 minutes. Top with blueberries, diced strawberries, and crumbled feta cheese. Remove from heat.
Step 9: Serve the chicken with fresh arugula and glazed pecans or almonds, adding extra berries on the side for a fresh touch.

Tips & Variations

For a dairy-free option, omit the feta cheese or substitute with a plant-based cheese alternative.

If you prefer a thicker sauce, increase the cornstarch to 3 tablespoons or cook the sauce a bit longer.
Use fresh herbs instead of dried for a brighter flavor—try fresh basil or rosemary finely chopped.
Swap white wine with additional chicken broth if you prefer to avoid alcohol.

Add toasted walnuts or pine nuts instead of pecans for a different crunch and flavor.

Storage

Store leftover balsamic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. To prevent the sauce from separating, stir occasionally while reheating. It’s best to add fresh berries and arugula just before serving rather than storing them with the chicken.

How to Serve

A white plate holds a dish with two main parts: on the right, two pieces of cooked chicken breast covered in a thick light brown sauce with small green herbs mixed in. On top of the chicken is a colorful mix of fresh blueberries and chopped strawberries, along with crumbled white cheese scattered over the fruit. To the left of the chicken is a fresh green salad made of leafy arugula, whole candied walnuts, and small pieces of strawberries and blueberries mixed in. The plate sits on a white marbled surface with a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may take a bit longer to cook and will be juicier and more flavorful, but adjust cooking time accordingly.

What can I substitute for balsamic vinaigrette?

If you don’t have balsamic vinaigrette, a simple mixture of balsamic vinegar and olive oil can work. Aim for about 2 parts olive oil to 1 part balsamic vinegar and season lightly with salt and pepper.