Description
This flavorful Balsamic Chicken recipe features tender chicken breasts cooked in a rich balsamic sauce with spinach, garlic, and a medley of fresh berries topped with feta cheese. Served alongside arugula and glazed nuts, it delivers a delightful balance of savory and sweet in every bite, making for an impressive and healthy main course.
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
- 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
Instructions
- Prepare the sauce mixture: Combine the chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, dried oregano, onion powder, dried rosemary, and cornstarch in a large measuring cup with a spout. Ensure the liquid is cool so the cornstarch doesn’t activate prematurely. Set aside.
- Prep the chicken: Slice each chicken breast in half lengthwise to make two thinner pieces. Place them between sheets of plastic wrap. Using the textured side of a meat mallet, pound the chicken to about ½ inch thickness. Pat the chicken dry and season both sides generously with salt and pepper.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken pieces in batches for 4-5 minutes per side, until a golden crust forms. Remove the chicken from the skillet and set aside.
- Deglaze the skillet: Turn the heat off and carefully add the white wine to the skillet. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pan to add flavor to the sauce. Turn the heat back to medium and cook for 1 minute.
- Add garlic and reduce wine: Add butter and minced garlic to the skillet. Cook until the wine is reduced by half, roughly 3 minutes, stirring frequently to avoid burning the garlic.
- Thicken the sauce: Pour in the prepared sauce mixture from step 1. Bring it to a boil and cook for 2-3 minutes, allowing the sauce to thicken. Then reduce heat to a gentle simmer and continue cooking for another 4-5 minutes, stirring occasionally so flavors meld well.
- Wilt the spinach: Stir in the chopped spinach and cook for about 1 minute until it wilts slightly, incorporating it fully into the sauce.
- Reintroduce chicken and finish: Return the seared chicken to the skillet, spooning sauce over the top. Allow the chicken to heat through for 2-3 minutes.
- Serve: Top the chicken with blueberries, diced strawberries, and crumbled feta cheese. Remove from heat and serve over or alongside fresh arugula with glazed pecans or almonds and additional berries.
Notes
- Use a quality balsamic vinaigrette; homemade versions add extra freshness. Marie's Balsamic Vinaigrette is a reliable store-bought option.
- Best dry white wines for this recipe include Pinot Grigio, Chardonnay, and Sauvignon Blanc. Non-alcoholic wine or extra chicken broth can substitute if preferred.
- The Dijon mustard and Worcestershire sauce enhance flavor depth without overpowering the dish.
- This recipe creates abundant sauce, so serve with arugula to add a peppery freshness and balance the richness.
- Glazed or honey-roasted nuts such as pecans or almonds add essential crunch and contrast beautifully with the berries and feta. Walnuts or peanuts can also be used if desired.
- Store leftovers in an airtight container refrigerated for up to 3 days. Freeze the chicken and sauce (without berries and feta) for up to 3 months for convenience.
- For a gluten-free version, ensure the chicken bouillon cube and Worcestershire sauce are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 10 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
