Description

This Balsamic Chicken recipe features tender boneless chicken breasts seared to a golden crust and simmered in a flavorful balsamic vinaigrette sauce with garlic, white wine, and a touch of honey. Served with fresh spinach, blueberries, strawberries, crumbled feta, arugula, and glazed nuts, this dish beautifully balances savory and sweet flavors for a vibrant, healthy meal.

Ingredients

Scale

Sauce 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

Chicken and Cooking

2 large boneless skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
½ cup dry white wine (see notes)
1 tablespoon butter
3 cloves garlic, minced

Salad and Garnish

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
Arugula, for serving
Glazed pecans or almonds, for serving

Instructions

Prepare Sauce: In a large measuring cup with a spout, combine the chicken broth, balsamic vinaigrette, bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch. Stir gently to mix without activating the cornstarch. Set aside.
Prepare Chicken: Slice each chicken breast in half horizontally to create thinner slices. Cover with plastic wrap and gently pound with the textured side of a meat mallet until ½ inch thick. Pat dry and season both sides with salt and pepper.
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4 to 5 minutes per side, until a golden crust forms. Remove from skillet and set aside.
Deglaze Skillet: Turn heat off momentarily, add the white wine to the skillet, and use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan. Turn heat back to medium and cook for 1 minute to slightly reduce the wine.
Cook Garlic and Reduce Wine: Add butter and minced garlic to the skillet. Cook until the wine reduces by half, about 3 minutes, stirring occasionally to combine flavors.
Simmer Sauce: Pour the prepared sauce mixture into the skillet and bring to a boil. Allow it to thicken for 2 to 3 minutes, then reduce to a gentle simmer. Cook for an additional 4 to 5 minutes to let the flavors meld, stirring occasionally.
Wilt Spinach: Stir in chopped spinach and cook until just wilted, about 1 minute.
Finish Chicken: Return the seared chicken breasts to the skillet, spoon sauce on top, and allow them to heat through for 2 to 3 minutes.
Garnish and Serve: Top chicken with blueberries, diced strawberries, and crumbled feta cheese. Remove skillet from heat. Serve the balsamic chicken with fresh arugula and glazed pecans or almonds, adding extra berries as desired.

Notes

Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor; non-alcoholic white grape juice can be substituted if desired.
You can substitute honey with brown sugar if preferred.
Ensure the sauce liquids are not warm before mixing with cornstarch to prevent clumping.
Glazed pecans or almonds add a delightful crunch and sweetness contrast to the savory chicken.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: balsamic chicken, chicken breast recipe, balsamic vinaigrette chicken, healthy chicken dinner, chicken with berries and spinach