Balsamic Chicken with Fresh Berries, Spinach, and Feta Recipe
This Balsamic Chicken with Fresh Berries, Spinach, and Feta is a vibrant, flavor-packed skillet dish featuring tender seared chicken breasts in a tangy balsamic sauce, fresh spinach, and sweet berries. Enhanced with garlic, herbs, and a touch of honey, it’s garnished with crumbled feta cheese, arugula, and glazed nuts for a perfect balance of savory and sweet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sauce 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
Chicken & Seasoning
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
Additional Ingredients
- 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
- Prepare the sauce mixture. In a large measuring cup with a spout, combine 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, and 2 tablespoons cornstarch. Ensure the liquid is cool to prevent premature activation of the cornstarch. Set aside.
- Prepare and season the chicken. Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between sheets of plastic wrap and gently pound with a meat mallet to about ½ inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
- Sear the chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces in batches, searing each side for 4-5 minutes until golden brown with a nice crust. Remove the chicken from the skillet and set aside.
- Deglaze and cook aromatics. Turn the heat off and pour in ½ cup dry white wine. Use a silicone spatula to scrape the browned bits from the bottom and sides of the skillet. Turn the heat back on to medium, cooking the wine for 1 minute to reduce slightly. Add 1 tablespoon butter and 3 minced garlic cloves, cooking until the wine reduces by half, about 3 minutes.
- Cook the sauce. Pour the prepared sauce mixture into the skillet. Bring to a boil and cook until the sauce thickens, about 2-3 minutes. Reduce heat to a gentle simmer and let the flavors meld, stirring occasionally for 4-5 minutes.
- Add spinach. Stir in 2 ½ cups roughly chopped spinach and cook for about 1 minute until it wilts slightly.
- Finish the dish. Return the seared chicken to the skillet and spoon the sauce over the top. Let the chicken heat through for 2-3 minutes. Remove from heat and garnish with ⅓ cup blueberries, ⅓ cup diced strawberries, and ¼ cup crumbled feta cheese. Serve immediately alongside fresh arugula and glazed pecans or almonds with additional berries as desired.
Notes
- Pound chicken breasts evenly for quicker, more even cooking.
- Using a cool liquid for the cornstarch mixture prevents clumping and premature thickening.
- Dry white wine adds acidity and depth; substitute with chicken broth and a splash of lemon juice if preferred.
- Glazed nuts add a delicious sweet crunch and contrast well with the tangy vinaigrette and fresh berries.
- Serve immediately to enjoy the contrast of warm chicken and fresh berries.
Keywords: balsamic chicken, fresh berries, spinach, feta, healthy chicken recipe, skillet chicken, balsamic vinaigrette chicken
