Introduction

This Balsamic Chicken with Fresh Berries, Spinach, and Feta is a vibrant and flavorful dish that balances savory and sweet elements beautifully. Tender chicken breasts are coated in a rich balsamic sauce, paired with fresh berries and creamy feta for a delightful twist on a classic meal.

A white plate on a white marbled texture surface holds a dish with two main sections: on the left, a fresh green arugula salad mixed with bright red strawberry halves and scattered walnut pieces; on the right, two pieces of chicken breast covered in a light brown creamy sauce with green herb flecks, topped with fresh blueberries, strawberry chunks, and crumbled white cheese. The colors contrast well, creating a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

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
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 crumbled Feta cheese
Arugula, for serving
Glazed pecans or almonds, for serving

Instructions

Step 1: In a large measuring cup, combine chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch. Ensure the liquid is cool to prevent the cornstarch from activating early. Set aside.
Step 2: Slice each chicken breast in half lengthwise to create thinner cutlets. Place between sheets of plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Pat dry and season both sides with salt and pepper.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in batches and sear each side for 4-5 minutes until golden brown. Remove chicken and set aside.
Step 4: Turn off the heat and pour in the white wine. Scrape the browned bits from the skillet using a spatula. Turn heat back to medium and cook the wine for about 1 minute to slightly reduce.
Step 5: Add butter and minced garlic, cooking until the wine reduces by half, approximately 3 minutes.
Step 6: Pour in the prepared sauce mixture and bring to a boil. Cook until thickened, about 2-3 minutes. Reduce heat to a gentle simmer and stir occasionally for 4-5 minutes to meld flavors.
Step 7: Stir in the chopped spinach and cook for 1 minute until wilted.
Step 8: Return the seared chicken to the skillet and spoon sauce over it. Heat through for 2-3 minutes. Remove from heat and garnish with blueberries, diced strawberries, and crumbled feta.
Step 9: Serve immediately with fresh arugula and glazed pecans or almonds, adding extra berries if desired.

Tips & Variations

Use brown sugar instead of honey for a deeper sweetness if preferred.
Substitute chicken breasts with thighs for a juicier option.
Add a splash of lemon juice for extra brightness in the sauce.
For a vegetarian twist, replace chicken with grilled portobello mushrooms.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the chicken from drying out. Add fresh berries and feta after reheating for best flavor.

How to Serve

In a large white skillet, five golden brown chicken breasts are laid out in a shallow pool of creamy brown sauce. On top of each breast, there is a colorful mix of dark blue blueberries, bright red chopped strawberries, and crumbled white cheese, sprinkled with small green herb leaves. To the left side of the skillet, two fresh green herb sprigs add a touch of natural color. A large silver spoon rests on the right side inside the skillet. The skillet is placed on a white marbled surface with some whole brown pecans scattered near the bottom left edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, ensure your chicken broth and Worcestershire sauce are gluten-free. The rest of the ingredients are naturally gluten-free, making it safe for a gluten-free diet.

What wine can I use if I don’t have dry white wine?

If you don’t have dry white wine, you can substitute with chicken broth and a splash of white wine vinegar or lemon juice to maintain acidity and flavor.