Description
This Balsamic Chicken recipe features tender seared chicken breasts cooked in a flavorful balsamic sauce with garlic, white wine, spinach, and a medley of fresh berries and feta cheese. Served with arugula and glazed nuts, it combines tangy, sweet, and savory elements for a delightful main course perfect for a balanced dinner.
Ingredients
Scale
Sauce
- 1 ½ cups chicken broth
- 2/3 cup balsamic vinaigrette
- ½ chicken bouillon cube
- 1 tablespoon honey
- 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, Berries, Feta, etc.
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 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 for serving
- ⅓ cup diced strawberries, plus more for serving
- ¼ cup Feta cheese, crumbled
For Serving
- Arugula
- Glazed pecans or almonds
Instructions
- Prepare the sauce: Combine the chicken broth, balsamic vinaigrette, crumbled chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch in a large measuring cup with a spout and set aside. Ensure the liquids are not warm to prevent activating the cornstarch prematurely.
- Prepare the chicken: Slice each chicken breast in half lengthwise to make two thinner pieces. Place them between plastic wrap and pound with the textured side of a meat mallet to about ½ inch thickness. Pat dry and season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken slices in batches, searing each side for 4-5 minutes until golden crust forms. Remove chicken and set aside.
- Deglaze the pan: Turn off the heat temporarily. Pour in the white wine and use a silicone spatula to scrape up any browned bits from the skillet's bottom and sides. Turn heat back on to medium and cook for 1 minute.
- Cook garlic and reduce wine: Add butter and minced garlic to the skillet. Cook until the wine reduces by half, approximately 3 minutes.
- Add and thicken sauce: Pour in the prepared sauce mixture. Bring it to a boil and cook until thickened, about 2-3 minutes. Then reduce heat to a gentle simmer and cook for 4-5 minutes to blend flavors, stirring occasionally.
- Add spinach: Stir in the chopped spinach and cook until wilted, about 1 minute.
- Reheat chicken: Return the seared chicken to the skillet. Spoon the sauce over the top and heat through for 2-3 minutes.
- Finish with berries and feta: Top the chicken with blueberries, diced strawberries, and crumbled feta cheese. Remove from heat.
- Serve: Plate the chicken with the sauce and accompany it by serving arugula and glazed pecans or almonds alongside additional berries for garnish.
Notes
- Use homemade or store-bought balsamic vinaigrette; Marie's brand is recommended.
- Ideal dry white wines include Pinot Grigio, Chardonnay, or Sauvignon Blanc; non-alcoholic wine or additional chicken broth can substitute.
- Dijon mustard and Worcestershire sauce add depth without overwhelming the flavor.
- The recipe yields a generous sauce amount, so serving with arugula for drizzling enhances the dish.
- Glazed or honey roasted nuts like pecans or almonds provide necessary crunch; walnuts or peanuts also work well.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze without fruit and feta for up to 3 months.
- For variations with fresh fruit, try pairing with Peach Cobbler, Apple Pork Chops, Blackberry Cobbler, or Pineapple Fried Rice.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
