Ingredients

1 ½ cups chicken broth

2/3 cup balsamic vinaigrette

½ chicken bouillon cube

1 tablespoon honey (can substitute 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

2 large boneless skinless chicken breasts

Salt and pepper

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 to serve)

⅓ cup diced strawberries (plus more to serve)

¼ cup crumbled Feta cheese

Arugula

Glazed pecans or almonds

Instructions

Step 1: Combine the chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch in a large measuring cup or bowl with a spout. Set aside, making sure the mixture is cool so the cornstarch doesn’t activate prematurely. Measure all remaining ingredients before starting.

Step 2: Slice each chicken breast in half lengthwise to create thinner cutlets. Place between sheets of plastic wrap and gently pound to about ½ inch thickness. Pat dry with paper towels, then season both sides with salt and pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.

Step 4: Turn off the heat momentarily. Pour in the white wine and use a silicone spatula to scrape any browned bits from the bottom and sides of the skillet. Turn heat back to medium and cook for 1 minute to reduce the wine slightly.

Step 5: Add the butter and minced garlic to the skillet. Cook until the wine has reduced by about half, about 3 minutes.

Step 6: Pour in the sauce mixture from step 1. Bring to a boil and allow it to thicken, about 2-3 minutes. Reduce to a low simmer and cook for an additional 4-5 minutes, stirring occasionally to blend the flavors.

Step 7: Stir in the chopped spinach and cook just until it wilts, about 1 minute.

Step 8: Return the chicken to the skillet, spooning the sauce over the pieces. Heat through for 2-3 minutes.

Step 9: Top the chicken with blueberries, diced strawberries, and crumbled Feta cheese. Remove from heat and serve alongside fresh arugula and glazed pecans or almonds, with extra berries if desired.

Tips & Variations

Substitute chicken breasts for thighs if you prefer a juicier option.

Use maple syrup instead of honey for a deeper sweetness.

Skip the white wine and replace with extra chicken broth for a non-alcoholic version.

Try adding toasted pine nuts or walnuts instead of glazed pecans for a different crunch.

Serve over quinoa or rice for a heartier meal.

FAQs

Can I make this recipe gluten-free?

Yes, ensure your balsamic vinaigrette and Worcestershire sauce are gluten-free, and substitute the cornstarch with a gluten-free thickener like arrowroot powder.

What can I serve with balsamic chicken?

This dish pairs well with simple sides like steamed rice, quinoa, roasted vegetables, or a fresh green salad to complement the tangy and fruity flavors.