This strawberry chicken surprised us in the best way. The chicken comes out juicy and tender, and the strawberry balsamic sauce adds a deep, savory flavor with just the right balance of sweetness. The strawberries cook down with balsamic, red wine, and honey into a rich, glossy glaze that clings to every bite. It’s perfect for an easy, elevated weeknight dinner. If you’ve never tried chicken with strawberries, this is a great place to start.
My husband and I both loved it. It felt a little fancy but was still quick and simple to pull together. The whole dish comes together in one skillet, and the flavors make it feel like something you’d get at a cute little bistro.
Reasons to Love This Recipe
Ingredient Overview
Here’s a quick look at the key ingredients and why they matter. You’ll find the full list with exact amounts and instructions in the recipe card below.
- Chicken thighs or breasts. Boneless, skinless thighs are ideal here because they stay juicy and are more forgiving, but chicken breasts work just as well if you prefer a leaner option. If using breasts, consider pounding them to an even thickness to prevent them from drying out in parts. (Note: You can also use chicken cutlets.)
- Fresh strawberries. Use ripe, sweet strawberries for the best results. Frozen strawberries can work in a pinch. Just thaw and drain them first, then dice them before adding to the pan.
- Dry red wine. Red wine adds depth and makes the glaze feel a little more special. If you don’t have any (or prefer not to cook with it), try unsweetened grape juice or chicken broth with a squeeze of lemon.
- Balsamic vinegar. This adds depth and tang to balance the sweetness of the strawberries and honey. For a slightly different flavor, you can use a balsamic reduction or white balsamic.
- Honey. A touch of honey enhances the strawberries and rounds out the acidity. Maple syrup can be used as a substitute.
- Olive oil. Used to sear the chicken and build flavor in the skillet. Avocado oil or another neutral oil works too if that’s what you have on hand.
- Fresh thyme (optional). Thyme adds a little fresh flavor in the background, but it’s totally optional. You can leave it out or swap in a pinch of dried thyme, rosemary, or even some fresh basil if that’s what you have.
- Sliced almonds. Toasted almonds add a nice crunch on top. If you need a nut-free option, toasted sunflower seeds work too, or you can just leave them off.
- Salt and pepper. Basic seasoning, but don’t skimp! It brings the whole dish into balance.
Step-By-Step Instructions with Photos
This section walks you through each step visually. Don’t forget, the full recipe with exact amounts is just below.
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Step 6 (optional): While the glaze finishes, toast the almonds in a dry skillet over medium heat for 2–3 minutes, stirring often.
Tips for Success
- Don’t skip drying the chicken. Patting the chicken dry helps it brown properly and develop a nice golden crust.
- Use an instant read thermometer for the best results. Especially with chicken breasts. I have had the most success with chicken breasts by pulling them off the heat at 155–160 F. They’ll finish cooking as they rest and stay nice and juicy.
- Let the glaze simmer until thickened. You’re looking for a glossy texture that coats the back of a spoon. If it’s too thin, just give it another minute or two.
- Adjust the sweetness to your taste. If your strawberries are super sweet, you can dial back the honey a bit. If they’re more tart, a touch more honey won’t hurt.
- Watch the almonds closely. They go from golden to burned fast. Stir constantly and pull them from the heat as soon as they’re lightly toasted and fragrant.
- Prep your strawberries ahead. You can dice them a few hours in advance and store them in the fridge to save time when cooking.
Storage Instructions
Refrigerate:
Store any leftovers in an airtight container in the fridge for up to 3 days. The glaze will thicken slightly as it cools but will loosen back up when reheated.
Reheat:
Warm gently in a skillet over low heat or in the microwave at 50% power to keep the chicken from drying out. Add a splash of water or broth to loosen the glaze if needed.
Freezing:
Freezing isn’t ideal for this dish. The texture of the strawberries and glaze can change, but it can be done. Let everything cool completely, then freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
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Why This Recipe Works
This is exactly the kind of dish we love sharing at Heavenly Home Cooking. It has simple ingredients, easy prep, and big flavor that feels elevated. If you’re craving something different but still doable on a weeknight, this strawberry chicken is a great one to try!
Strawberry Chicken
Equipment
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 4 boneless, skinless chicken thighs or breasts (Note 1)
- Salt and pepper to taste
For the Strawberry Balsamic Glaze:
- 1 cup fresh strawberries diced (Note 2)
- ¼ cup dry red wine (Note 3)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Pinch of salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves optional
For Garnish:
- ¼ cup sliced almonds toasted, optional
- Extra fresh thyme leaves optional
Instructions
- Pat the chicken dry with paper towels to help it brown evenly. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, it’s ready.
- Sear the chicken for about 4–5 minutes per side for breasts or 5–6 minutes per side for thighs, until golden brown and cooked through.For chicken breasts, remove from heat when they reach 155–160 F. The temperature will continue to rise to 165 F as they rest (Note 4).Transfer the chicken to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium. In the same skillet, add strawberries, red wine, balsamic vinegar, honey, salt, black pepper, and thyme (if using).Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the strawberries soften and break down into a slightly thickened, glossy glaze (Note 5).
- Return the chicken and any juices from the plate to the skillet.Spoon the glaze over the chicken and simmer for 1–2 minutes, just until the chicken is warmed through and coated in the sauce.
- While the glaze finishes, toast the sliced almonds in a dry small skillet over medium heat for 2–3 minutes, stirring frequently. (Note 6).
- Plate the glazed chicken and spoon extra sauce over the top.Sprinkle with toasted almonds and extra thyme leaves, if desired.
Notes
- Chicken thighs are more forgiving and stay juicy, even if slightly overcooked. If using breasts, pound them to even thickness for more even cooking.
- Choose ripe, sweet strawberries for the best flavor. You can dice them a few hours ahead and refrigerate until ready to use
- If you prefer not to use wine, substitute with unsweetened grape juice or low-sodium chicken broth plus a splash of lemon juice.
- Use an instant-read thermometer for accuracy. For chicken thighs, cook to 165 F. For breasts, remove at 155–160 F and let rest. Carryover heat will bring them to a safe 165 F and help keep them moist.
- The sauce should coat the back of a spoon. If it looks too thin, simmer for another minute or two. Avoid overcooking or the glaze may become too sticky.
- Almonds toast quickly. Stir constantly and remove from heat as soon as they’re golden and fragrant to avoid burning.
We decided to meal prep this and make a few adjustments. First, we had a lot of chicken, so we tripled the glaze recipe. Second, we made the glaze on the stovetop in a sauce pan on low heat. Third, we decided to roast the chicken in the oven for five to ten minutes at 350 with the olive oil, and then pour the glaze over, and cook it that way for the rest of the time. We don’t have a skillet big enough to not do multiple rounds of chicken and we are lazy chefs. Ha! It came out great and we made green beans on the side and will also serve with rice. Thank you for another great recipe, Sandra!
Hello Caroline! I love hearing how you made it work for your style! Tripling the glaze sounds like a great move (honestly, I’d eat that glaze with a spoon), and your oven method is such a great workaround for a large batch. Lazy chefs? More like efficient chefs! 😂 I’m so glad it turned out well, and with green beans and rice on the side, that sounds like a perfect meal prep idea. Thanks so much for trying the recipe and sharing your tweaks. You made my day! 💛
Great tasting chicken recipe. Unique combination of flavors work really well together.
This one of my new favorites.
Thank you so much. I’m glad you enjoyed it!