Description

This Balsamic Chicken recipe features tender boneless chicken breasts seared to a golden crust and simmered in a flavorful balsamic-infused sauce with fresh spinach, blueberries, strawberries, and crumbled feta cheese. Served with arugula and glazed nuts, this dish offers a delightful balance of sweet, savory, and tangy flavors, perfect for a nutritious and elegant main course.

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
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

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Instructions

Prepare the sauce: Combine the chicken broth, balsamic vinaigrette, 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 mixture is at room temperature to prevent activating the cornstarch prematurely. Set aside.
Prep the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between sheets of plastic wrap and gently pound with the textured side of a meat mallet 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. Cook the chicken in batches, searing each side for 4-5 minutes or until a golden crust forms. Remove chicken from skillet and set aside.
Deglaze the skillet: Turn the heat off. Pour in the white wine and use a silicone spatula to scrape the bottom and sides of the skillet, lifting any browned bits to enhance flavor. Turn heat back to medium and cook for 1 minute.
Add garlic and butter: Stir in butter and minced garlic. Continue cooking until the wine is reduced by half, about 3 minutes.
Cook the sauce: Pour the prepared sauce mixture into the skillet and bring to a boil. Allow the sauce to thicken over 2-3 minutes. Reduce heat to a gentle simmer and cook for another 4-5 minutes, stirring occasionally to blend the flavors.
Add spinach: Stir in the chopped spinach and cook until it wilts slightly, about 1 minute.
Combine chicken and sauce: Return the seared chicken to the skillet, spooning sauce over the top. Let the chicken heat through for 2-3 minutes.
Finish and serve: Top the chicken with blueberries, diced strawberries, and crumbled feta cheese. Remove from heat and serve immediately with arugula and glazed pecans or almonds on the side.

Notes

Use homemade or store-bought balsamic vinaigrette; Marie's Balsamic Vinaigrette Dressing is recommended.
Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work best; alternatively, non-alcoholic wine or additional chicken broth can be used.
Dijon mustard and Worcestershire sauce enhance flavor subtly without overpowering the dish.
Serve with arugula, extra berries, crumbled feta, and glazed or honey-roasted nuts for added texture and flavor.
Preferred nuts are glazed pecans or almonds, but walnuts or peanuts can be substituted.
Store leftovers in an airtight container refrigerated for up to 3 days; freeze without fruit and feta for up to 3 months.
This recipe makes 4 servings, and nutritional info is per serving.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 90 mg