Balsamic Glazed Chicken with Strawberries
Balsamic Glazed Chicken with Strawberries is a sweet and tangy dish that brings together juicy chicken breasts and fresh strawberries in a beautiful balsamic glaze. The combination of the rich,…
Tip: save now, cook later.Balsamic Glazed Chicken with Strawberries is a sweet and tangy dish that brings together juicy chicken breasts and fresh strawberries in a beautiful balsamic glaze. The combination of the rich, slightly tart balsamic vinegar with the natural sweetness of strawberries makes this meal both refreshing and satisfying. It’s a simple recipe that feels special enough for any night of the week.
I love making this dish because it’s a great way to add a little twist to your regular chicken dinner. The glaze comes together quickly, and the strawberries add a pop of color and flavor that always impresses my family and friends. A quick tip: make sure not to overcook the strawberries—they should stay bright and fresh, giving the dish that lovely burst of sweetness.
My favorite way to serve balsamic glazed chicken with strawberries is over a bed of steamed rice or alongside a fresh green salad. It’s light enough for spring or summer dinners but comforting enough to enjoy any time you want something tasty without a lot of fuss. This dish always sparks compliments and happy smiles around the table, and I find myself reaching for it whenever I want a meal that’s both easy and a little fancy.
Key Ingredients & Substitutions
Chicken Thighs: I like bone-in, skin-on thighs for best flavor and juiciness. If you prefer leaner meat, boneless, skinless breasts work too, but watch the cooking time—they cook faster.
Balsamic Vinegar: This is the star of the glaze. Use good-quality balsamic vinegar for a rich, balanced sweetness. If you can’t find it, balsamic glaze or a mix of red wine vinegar and a bit of sugar can work.
Strawberries: Fresh, ripe strawberries add sweet brightness. If out of season, frozen can be used but expect softer texture and less vibrant color.
Honey or Maple Syrup: These add natural sweetness to balance the vinegar. You can swap for brown sugar or agave syrup if you like.
Goat or Feta Cheese: This cheese adds creamy tang, but it’s optional. If you want, you can skip or try shredded mozzarella as a milder substitute.
How Do You Get Crispy Chicken Skin and a Thick Balsamic Glaze?
Getting crispy chicken skin and a thick, flavorful glaze really makes this dish special. Here’s what I do:
- Pat the chicken dry: Before seasoning, dry the skin with paper towels. Moisture keeps skin from crisping.
- Cook skin side down first: Heat oil well in the skillet, then lay chicken skin side down without moving it. Resist flipping until skin is deeply browned (6-8 minutes).
- Use medium-high heat: This helps render the fat under the skin and crisp it well, but watch carefully to avoid burning.
- Make the glaze in the same pan: After removing chicken, use the flavorful browned bits left behind to build your sauce. Reduce vinegar and honey on medium heat until syrupy, about 3-4 minutes.
- Gently warm strawberries: Add them at the end and cook just a minute or two so they hold shape and keep their fresh flavor.
Equipment You’ll Need
- Large non-stick or stainless-steel skillet – great for crisping chicken skin and making the glaze in one pan.
- Tongs – helpful for flipping chicken safely and easily.
- Wooden or silicone spatula – perfect for stirring the glaze without scratching your pan.
- Meat thermometer – handy to check chicken is cooked perfectly to 165°F without guesswork.
- Small mixing bowl – useful for whisking together balsamic vinegar, honey, and mustard before adding to the pan.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you want a leaner option; just watch cooking time to avoid dryness.
- Add fresh thyme or rosemary to the glaze for a herbaceous touch that pairs well with balsamic vinegar.
- Mix in sautéed mushrooms or spinach with the strawberries for extra texture and nutrition.
- Top with toasted almonds or pine nuts for a crunchy finish that contrasts nicely with the soft glaze and fruit.
How to Make Balsamic Glazed Chicken with Strawberries?
Ingredients You’ll Need:
For The Chicken and Glaze:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 cup fresh strawberries, hulled and quartered
- ½ cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
For Garnish:
- ¼ cup fresh basil, thinly sliced
- ¼ cup crumbled goat cheese or feta cheese (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. You’ll spend a bit of time browning chicken to get crispy skin, then simmering a sweet balsamic glaze with strawberries. The whole dish comes together in about 30 minutes, perfect for a quick and delicious dinner!
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Pat the chicken thighs dry with a paper towel to help the skin crisp up. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, place the chicken thighs skin side down without moving them for 6-8 minutes, or until the skin is golden brown and crispy.
2. Cook the Chicken Through:
Turn the chicken over and cook for another 6-8 minutes until fully cooked and juices run clear. The internal temperature should reach 165°F (75°C). Then, remove the chicken from the skillet and set it aside.
3. Prepare the Glaze and Strawberries:
In the same skillet, add the sliced red onion and cook over medium heat until softened, about 3-4 minutes. Stir in the balsamic vinegar, honey, and Dijon mustard. Scrape up any browned bits from the pan for extra flavor. Let the sauce simmer for 3-4 minutes until it thickens slightly. Add the fresh strawberries and cook just 1-2 minutes, warming the berries without breaking them.
4. Combine and Serve:
Return the chicken to the skillet, spoon the glaze and strawberries on top, and cook for one more minute to blend the flavors. Plate the chicken and spoon the strawberry glaze over it. Sprinkle with fresh basil and crumbled goat or feta cheese if you like. Serve immediately with rice, quinoa, or a fresh salad.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to help achieve crispy skin.
Can I Substitute Other Fruits for Strawberries?
Absolutely! Fresh blueberries, raspberries, or even sliced peaches can add a delicious twist. Just add them at the end of cooking to keep their fresh flavor and texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the glaze and keep the chicken moist.
Can I Make This Dish Ahead of Time?
You can prepare the chicken and glaze separately and combine them just before serving. This helps keep the strawberries fresh and prevents the glaze from becoming too thick or sticky.
