Description
This Balsamic Chicken recipe features tender seared chicken breasts smothered in a rich, tangy balsamic sauce with spinach, fresh berries, and crumbled feta cheese. Served alongside peppery arugula and glazed nuts, it’s a delicious and elegant meal that’s perfect for an impressive weeknight dinner or casual entertaining.
Ingredients
Sauce Ingredients
- 1 ½ cups chicken broth
- 2/3 cup balsamic vinaigrette
- ½ chicken bouillon cube
- 1 tablespoon honey (can sub 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 and Cooking
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup additional chicken broth
- 1 tablespoon butter
- 3 cloves garlic, minced
Vegetables and Toppings
- 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, for serving
- Glazed pecans or almonds, for serving
Instructions
- Prepare the Sauce Mixture: Combine chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, dried rosemary, and cornstarch in a large measuring cup with a spout. Ensure the liquid is cool to prevent activating the cornstarch prematurely, and set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to get two thinner cutlets. Cover with plastic wrap and gently pound to ½ inch thickness using the textured side of a meat mallet. Pat dry with paper towels and season both sides generously with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets in batches to avoid overcrowding and sear for 4–5 minutes on each side until a deep golden crust forms. Remove chicken from skillet and set aside.
- Deglaze the Pan and Reduce Sauce: Turn off the heat. Pour in ½ cup of chicken broth and use a silicone spatula to scrape up any browned bits from the skillet’s bottom and sides for extra flavor. Turn heat back to medium and cook for 1 minute. Add butter and minced garlic, cooking for about 3 minutes until the liquid reduces by half and becomes fragrant.
- Add the Sauce Mixture and Thicken: Pour the prepared sauce mixture into the skillet. Bring it to a boil and allow it to thicken for 2–3 minutes. Reduce the heat to a gentle simmer and cook for an additional 4–5 minutes, stirring occasionally to meld the flavors.
- Wilt the Spinach: Stir in the chopped spinach and cook for about 1 minute, just until the leaves wilt slightly, blending into the sauce.
- Reheat the Chicken: Return the seared chicken breasts to the skillet, spooning the sauce over the top. Let the chicken warm through in the sauce for 2–3 minutes.
- Finish and Serve: Top the chicken with fresh blueberries, diced strawberries, and crumbled feta cheese. Remove from heat and serve plated with fresh arugula and glazed pecans or almonds, alongside extra berries for garnish.
Notes
- You can substitute honey with brown sugar if preferred.
- To ensure even cooking, pound chicken to uniform thickness.
- Serve immediately for best flavor and texture.
- Glazed nuts add a sweet crunch but can be omitted or substituted for dietary preferences.
- Use fresh berries for the best color and taste.
- Leftovers can be refrigerated up to 2 days; reheat gently to avoid drying the chicken.
