Ingredients

2 tbsp. neutral oil, divided

4 boneless, skinless chicken breasts (about 2 lb. total)

1 tsp. freshly ground black pepper

3/4 tsp. garlic powder

2 1/2 tsp. kosher salt, divided, plus more

2 tbsp. chopped fresh cilantro, plus more for serving

16 oz. strawberries, stemmed, halved, sliced, divided

3 jalapeños, seeded, chopped, divided

2 shallots, chopped, divided

1/2 cup plus 1 tbsp. balsamic vinegar

1 chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce

2 tbsp. BBQ sauce

2 tbsp. honey

Instructions

Step 1: In a large skillet over medium heat, heat 1 tablespoon of oil. Pat chicken breasts dry and season both sides with black pepper, garlic powder, and 2 teaspoons of salt. Add the chicken to the skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 160°F, about 7 to 8 minutes per side. Transfer the cooked chicken to a plate.

Step 2: In a small bowl, combine chopped cilantro, 1 cup of strawberries, 1/3 cup chopped jalapeños, 2 tablespoons chopped shallots, 1 tablespoon balsamic vinegar, and 1/2 teaspoon salt. Toss gently to mix and set aside.

Step 3: Using the same skillet over medium heat, heat the remaining 1 tablespoon of oil. Add the remaining chopped jalapeños and shallots with a pinch of salt. Cook, stirring occasionally, until the shallots start to soften, about 2 minutes.

Step 4: Pour in the remaining 1/2 cup balsamic vinegar and stir to deglaze the skillet, scraping up any browned bits from the bottom. Stir in the chopped chipotle chile, adobo sauce, BBQ sauce, honey, and remaining sliced strawberries. Cook, stirring occasionally, until the sauce thickens and the strawberries start to break down, about 7 to 8 minutes.

Step 5: Return the cooked chicken to the skillet and heat through in the sauce for a few minutes. Spoon the fresh strawberry-cilantro salsa over the chicken and garnish with additional cilantro before serving.

Tips & Variations

For milder heat, use fewer jalapeños or remove all seeds before chopping.

Try substituting fresh raspberries or blueberries for the strawberries for a different fruity twist.

Grilling the chicken instead of pan-cooking adds a smoky flavor that pairs well with the sauce.

If you prefer a thicker sauce, simmer it a bit longer to reduce further before adding the chicken back in.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best because they hold their texture better and offer a bright flavor. If using frozen, thaw and drain them well to avoid excess moisture in the sauce.

What can I serve with Strawberry-Jalapeño Chicken?

This dish pairs well with rice, quinoa, or roasted vegetables to balance the sweet and spicy flavors. A simple green salad or crusty bread are also good accompaniments.