Strawberry Chicken

Juicy chicken coated in a strawberry-balsamic glaze that’s sweet, tangy, and just a little rich from a splash of red wine. A handful of toasted almonds on top adds the perfect crunch. It’s fresh, flavorful, and feels a little fancy, but it’s surprisingly easy to make!

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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

Big flavor without being fussy. The strawberry-balsamic glaze is rich and savory, with just the right balance of sweet and tangy.
Works with chicken thighs or breasts. Use what you have or prefer. Both options stay tender and flavorful with this method.
One pan, minimal cleanup. The entire dish comes together in a single skillet, including the glaze.
Easy but elegant. Simple enough for a weeknight, impressive enough for guests.
Make-ahead friendly. The glaze can be made a few hours in advance and reheated when it’s time to serve.
No special equipment needed. Just a skillet and some basic kitchen tools.
Customizable. Skip the wine if needed, swap in different herbs, or use pre-toasted almonds to save time.

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.

Labeled ingredients for strawberry chicken arranged on a white surface, including chicken thighs or breasts, dry red wine, olive oil, honey, strawberries, balsamic vinegar, sliced almonds, fresh thyme, salt, and pepper.

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.

Raw, seasoned chicken thighs arranged on a white cutting board set over a wooden board. — **Step 1:** Pat the chicken dry, then season both sides with salt and pepper.

Olive oil heating in a large white skillet on a marble surface. — **Step 2:** Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, it’s ready.

Chicken thighs searing in a white skillet until golden brown, with browned bits forming on the bottom of the pan. — **Step 3:** Sear the chicken until golden and cooked through — about 4–5 minutes per side for breasts or 5–6 for thighs. For breasts, pull them off at 155–160 F so they finish cooking as they rest. Transfer to a plate and loosely cover with foil.

Diced strawberries, thyme, and balsamic vinegar in a skillet with red wine being poured in to begin making the glaze. — **Step 4:** Lower the heat and add the strawberries, wine, balsamic, honey, seasonings, and thyme. Simmer for 5–7 minutes, stirring now and then, until it cooks down into a glossy glaze.

Cooked chicken thighs in a skillet coated with glossy strawberry balsamic glaze. — **Step 5:** Add the chicken and juices back to the skillet. Spoon the glaze over top and simmer for 1–2 minutes to warm through and coat.
**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.

Close-up of strawberry chicken in a white skillet, glazed with strawberry balsamic sauce and topped with toasted almonds and herbs, with a bowl of roasted potatoes in the background.

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.

Chicken Recipes to Try Next

Mediterranean Braised Chicken. An easy, wholesome one-pot meal featuring chicken thighs simmered with warm spices, garbanzo beans, and a rich tomato-based sauce.
Caprese Chicken Skillet. Juicy chicken breasts topped with melted mozzarella, fresh tomatoes, and basil, all cooked in one skillet. It’s a simple yet elegant dish that brings the flavors of a classic caprese salad to your dinner table.
Chicken Pesto Flatbread. A quick and easy recipe that combines cooked chicken with pesto sauce on a flatbread. Great for a light dinner or a shareable appetizer.
Tuscan Chicken Bake. This hearty bake features chicken breasts in a creamy sauce with sun-dried tomatoes and spinach. It’s a comforting dish that’s both rich in flavor and easy to prepare.
Lemon Pepper Chicken Thighs. Skin-on chicken thighs seasoned with lemon zest and pepper. It’s a simple, yet flavorful option, for a weeknight dinner.

Plated strawberry chicken topped with strawberry balsamic glaze and toasted almonds, served with roasted baby potatoes on a white plate. — Strawberry chicken paired with our dill roasted potatoes. It’s a match made in heaven!

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!

Prep Time:10

Cook Time:25

Total Time:35

Equipment

Instant read thermometer (Note 4)

Large skillet

Liquid measuring cups

Measuring spoons

Small bowl (optional, for prepping strawberries)

Small skillet (for toasting almonds)

Tongs

Wooden spoon

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

US Customary – Metric

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.

Nutrition

Servings: servings

Calories: 243kcal

Author: Sandra

FAQs

Yes. You can make the glaze a few hours ahead and store it in the fridge. Gently reheat it in the skillet while you cook the chicken.

It’s lightly sweet but balanced by the tang of balsamic vinegar and red wine. If your strawberries are very ripe or sweet, you can reduce the honey slightly. This dish has a more savory flavor than sweet.

Roasted potatoes, rice, or a light salad work well. Anything that can soak up the glaze or offer a bit of crunch makes a nice pairing.

Yes. The almonds add texture, but if you’re nut-free or prefer not to use them, the chicken is still flavorful on its own. Toasted sunflower seeds are a good alternative too.