Strawberry Chicken Recipe

Finished strawberry chicken in a white skillet, topped with strawberry balsamic glaze, toasted almonds, and fresh herbs.

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!

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 243kcal

Author: Sandra

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.

Nutrition