Description

This Balsamic Chicken recipe features tender, pan-seared chicken breasts in a rich, tangy balsamic sauce enhanced with garlic, white wine, and herbs. Topped with fresh blueberries, strawberries, and crumbled feta cheese, it's a deliciously balanced dish served alongside arugula and glazed nuts for added crunch and freshness. Perfect for a flavorful and elegant dinner.

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 (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

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Instructions

Prepare the sauce: Combine chicken broth, balsamic vinaigrette, crumbled 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 cool to prevent cornstarch activation. Set aside.
Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place between sheets of plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Pat dry and season both sides with salt and pepper.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches, searing each side for 4-5 minutes until golden crust forms. Remove and set chicken aside.
Deglaze the pan: Turn off the heat. Pour in the white wine and use a silicone spatula to scrape up browned bits from the skillet’s bottom and sides, enhancing flavor. Turn heat to medium and cook for 1 minute.
Add butter and garlic: Stir in butter and minced garlic. Cook until wine is reduced by half, about 3 minutes.
Cook the sauce: Pour in the sauce mixture. Bring to a boil, allowing it to thicken for 2-3 minutes. Reduce heat to a gentle simmer and cook for another 4-5 minutes, stirring occasionally, to blend the flavors.
Add the spinach: Stir in the chopped spinach and allow it to wilt slightly, about 1 minute.
Reintroduce the chicken: Place chicken back into the skillet and spoon the sauce over each piece. Let the chicken warm through for 2-3 minutes.
Finish with toppings and serve: Top chicken with blueberries, diced strawberries, and crumbled feta. Remove from heat and serve with arugula and glazed pecans or almonds alongside, adding extra berries if desired.

Notes

Use homemade or a quality store-bought balsamic vinaigrette, like Marie's.
Choose dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc; non-alcoholic options or chicken broth can substitute.
Dijon mustard and Worcestershire sauce are subtle flavor enhancers that blend well.
The dish yields ample sauce—serve with arugula to soak up the flavors, plus extra berries, feta, and glazed nuts for texture.
Glazed or honey-roasted nuts like pecans and almonds add essential crunch; walnuts or peanuts can substitute.
Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months without fruit and feta.
The recipe is ideal for four servings and pairs beautifully with fresh fruit dishes.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 37 g
Cholesterol: 95 mg