Description

This Balsamic Chicken recipe features tender, pan-seared chicken breasts smothered in a rich balsamic glaze loaded with fresh spinach, blueberries, strawberries, and crumbled feta. Paired with arugula and glazed nuts, it offers a perfect balance of savory, sweet, and tangy flavors in a quick stovetop dish ideal for a vibrant weeknight dinner.

Ingredients

Scale

Sauce 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

Chicken & Seasoning

2 large boneless skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil

Additional Ingredients

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 crumbled Feta cheese
Arugula
Glazed pecans or almonds

Instructions

Prepare the sauce mixture: 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. Make sure the liquid is cool to prevent premature activation of the cornstarch. Set aside.
Prepare and season chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between sheets of plastic wrap and use the textured side of a meat mallet to pound the chicken to about ½ inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches, searing each side for 4-5 minutes until golden brown and a crust forms. Remove chicken from skillet and set aside.
Deglaze and cook aromatics: Turn the heat off and pour in the white wine. Use a silicone spatula to scrape the browned bits off the bottom and sides of the skillet to incorporate flavor. Turn heat back to medium and cook the wine for 1 minute to reduce slightly. Add butter and minced garlic, cooking until the wine reduces by half, about 3 minutes.
Cook the sauce: Pour in the prepared sauce mixture. Bring to a boil and cook until the sauce thickens, about 2-3 minutes. Reduce heat to a gentle simmer and let the flavors meld, stirring occasionally for 4-5 minutes.
Add spinach: Stir in the roughly chopped spinach and cook for about 1 minute until it wilts slightly.
Finish the dish: Return the seared chicken to the skillet and spoon the sauce over the top. Let the chicken heat through for 2-3 minutes. Remove from heat and garnish with blueberries, diced strawberries, and crumbled feta cheese. Serve immediately alongside fresh arugula and glazed pecans or almonds, with additional berries as desired.

Notes

You can substitute honey with brown sugar for a different sweetness profile.
Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor. If you prefer to omit alcohol, use additional chicken broth instead.
To speed up prep, buy pre-pounded thin chicken cutlets.
Glazed pecans or almonds add a delightful crunch and sweetness that complements the tangy balsamic sauce and fresh berries.
Make sure not to use warm liquid when mixing cornstarch to prevent lumps from forming in the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: balsamic chicken, chicken breast recipe, stovetop chicken, balsamic glaze chicken, healthy chicken dinner, chicken with berries, chicken with spinach, easy chicken recipe