Strawberry Basil Chicken
This Strawberry Basil Chicken is a fresh, summer-inspired dinner that balances sweet and savory flavors beautifully. Juicy pan-seared chicken breasts are topped with warm strawberries, fragrant basil, and a glossy balsamic reduction for a dish that feels elegant, light, and restaurant-worthy—all made in one pan.
Equipment
- Large skillet
- Meat mallet
- Cutting board
- Knife
- Measuring Cups and Spoons
Ingredients
- 1 lb boneless skinless chicken breasts, pounded to even thickness
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup fresh basil, julienned
- ¼ cup balsamic vinegar
- 1 Tbsp honey or maple syrup
- 2 Tbsp olive oil
- 1 tsp garlic powder
- salt, to taste
- black pepper, to taste
- goat cheese or feta crumbles (optional)
Instructions
- Pat chicken breasts dry and season both sides generously with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden and cooked through (165°F internal temperature). Remove from pan and let rest.
- Lower heat to medium. Add balsamic vinegar and honey to the skillet, scraping up browned bits. Simmer 2–3 minutes until slightly thickened. Stir in strawberries and cook 1 minute until just warmed.
- Return chicken to the pan or plate individually. Spoon strawberry balsamic mixture over the top. Finish with fresh basil and optional goat cheese or feta crumbles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to avoid overcooking the chicken and strawberries.