Description
A vibrant and flavorful Strawberry-Jalapeño Chicken recipe that combines the sweetness of fresh strawberries with the spicy kick of jalapeños, cooked to juicy perfection in a skillet and topped with a tangy, smoky sauce.
Ingredients
Scale
Chicken and Seasoning
- 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
Salsa and Sauce
- 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
- 1 tsp adobo sauce
- 2 tbsp BBQ sauce
- 2 tbsp honey
Instructions
- Season and Cook Chicken: In a large skillet over medium heat, heat 1 tablespoon of neutral oil. Pat the chicken breasts dry and season both sides evenly with black pepper, garlic powder, and 2 teaspoons of kosher salt. Place the chicken in the skillet and cook, turning occasionally, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part registers 160°F, approximately 7 to 8 minutes per side. Once cooked, transfer the chicken to a plate to rest.
- Prepare Fresh Strawberry-Jalapeño Salsa: In a small bowl, combine chopped cilantro, 1 cup of sliced strawberries, 1/3 cup of chopped jalapeños, 2 tablespoons of chopped shallots, 1 tablespoon of balsamic vinegar, and 1/2 teaspoon of kosher salt. Toss gently to mix and set aside.
- Make the Strawberry Chipotle Sauce: In the same skillet used for the chicken, heat the remaining 1 tablespoon of neutral oil over medium heat. Add the remaining chopped jalapeños and shallots with a pinch of salt, cooking and stirring occasionally until the shallots begin to soften, about 2 minutes. Pour in the remaining 1/2 cup of balsamic vinegar to deglaze the skillet, scraping up any browned bits from the bottom. Stir in the chopped chipotle chile, adobo sauce, BBQ sauce, honey, and the remaining strawberries. Cook the mixture, stirring occasionally, until the sauce thickens and the strawberries start to break down, about 7 to 8 minutes.
- Finish and Serve: Return the cooked chicken breasts to the skillet, heating them through in the sauce for a couple of minutes. Spoon the fresh strawberry-jalapeño salsa over the top of the chicken. Garnish with additional chopped cilantro before serving.
Notes
- For extra heat, leave some jalapeño seeds in the salsa.
- Use a meat thermometer to ensure the chicken is cooked safely to 160°F for juiciness.
- If fresh strawberries are out of season, frozen, thawed strawberries can be substituted but will be softer.
- Adjust honey to balance the spice level to your preference.
- Serve this dish with rice or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: strawberry chicken, jalapeño chicken, sweet and spicy chicken, skillet chicken, chipotle sauce, balsamic chicken, summer dinner, fresh strawberry salsa
