Sweet and savory is one of those magical combinations that never fails to impress, and this strawberry chicken recipe is a perfect example. Juicy, golden-seared chicken breasts get a glossy coating of strawberry-balsamic glaze, with just the right balance of tang and sweetness. Fresh basil adds a pop of brightness, while crumbled goat cheese (if you choose to use it) brings a creamy contrast. It’s the kind of dish that looks fancy enough for a dinner party but is actually ridiculously easy to make on a weeknight.

A little backstory: how I fell in love with fruit and chicken

The first time I tried fruit in a savory dish, I was skeptical. Strawberries in a sauce? Over chicken? It sounded like something a fancy restaurant might do, but not something I’d cook at home. That changed when I had a dish similar to this at a small café. The chicken was perfectly seared, the sauce was glossy and rich, and the combination of strawberries, balsamic, and herbs just made sense. It was sweet, tangy, and savory all at once—like a well-balanced bite of summer.

I knew I had to recreate it, and after some trial and error, I landed on this version. It’s become one of my go-to recipes when I want something impressive but effortless. Plus, it’s versatile! I’ve served it over salads, alongside roasted veggies, and even in sandwiches.

What makes this dish special?

Strawberry chicken may not be the first thing that comes to mind when you think of a classic chicken recipe, but fruit and poultry have been paired together for centuries. From duck à l’orange in France to pineapple chicken in Asia, sweet and savory combinations have been loved worldwide. The acidity in balsamic vinegar helps balance the sweetness of the strawberry jam, creating a beautifully rich sauce that enhances the chicken rather than overpowering it. This recipe is proof that sometimes, the most unexpected ingredients make the best pairings.

Let’s talk ingredients: fresh, flavorful, and flexible

Chicken breasts: The base of this dish. Boneless, skinless chicken breasts work well, but you can swap in chicken thighs for more richness.
Strawberry jam: This brings natural sweetness and a concentrated strawberry flavor. If you prefer a less sweet sauce, try a lower-sugar jam or even mashed fresh strawberries.
Balsamic vinegar: Adds depth, acidity, and a little complexity. Go for a high-quality balsamic if you can—it makes a difference!
Olive oil: For searing the chicken to golden perfection.
Fresh basil: Brings in a bright, herbaceous contrast. If you don’t have basil, fresh mint or parsley can work in a pinch.
Goat cheese (optional): Adds creaminess and a slight tang. Feta is a great alternative if you don’t have goat cheese.
Fresh strawberries (optional): A beautiful garnish that enhances the strawberry flavor without making the dish too sweet.

Kitchen gear: what you need (and what you can skip)

A good skillet: A heavy-bottomed pan (like cast iron or stainless steel) is best for getting that perfect golden sear on the chicken.
A whisk: For mixing the sauce. If you don’t have one, a fork works fine.
A sharp knife: For slicing basil and strawberries. A dull knife will crush herbs instead of slicing them cleanly.

Step-by-step: my foolproof method

Sear the chicken: Heat olive oil in a skillet over medium-high heat. Season both sides of the chicken with salt, then add to the pan. Cook for about 4-5 minutes per side until golden brown and cooked through. If your chicken breasts are thick, you might need a couple of extra minutes.
Make the sauce: While the chicken cooks, whisk together the strawberry jam, balsamic vinegar, and water in a small bowl. If the mixture seems too thick, add another tablespoon of water to loosen it up.
Coat the chicken in sauce: Once the chicken is nearly done, pour the strawberry-balsamic mixture over the top, making sure to scrape up any browned bits from the pan. These add tons of flavor! Let the sauce bubble and thicken for about 2-3 minutes.
Finish with basil: Stir in most of the basil and let it simmer for another minute. This step enhances the sauce’s freshness.
Plate and garnish: Remove the chicken from the pan and spoon the sauce over the top. Sprinkle with crumbled goat cheese, fresh basil, and sliced strawberries for a finishing touch.

Mix it up! Variations to try

Make it dairy-free: Skip the goat cheese or use a dairy-free alternative.
Try it with different proteins: This sauce pairs beautifully with pork chops or even salmon.
Make it a salad: Slice the cooked chicken and serve over arugula or mixed greens with extra strawberries and a drizzle of balsamic.
Go low-carb: Serve with roasted vegetables or cauliflower mash instead of rice or pasta.
Add a spicy kick: A pinch of red pepper flakes in the sauce gives it a little heat.

Serving suggestions: make it a meal

This dish is amazing on its own, but it pairs beautifully with:

Garlic mashed potatoes: The creamy texture contrasts beautifully with the sweet-savory sauce.
Steamed asparagus or roasted green beans: A fresh, slightly crisp side that balances the richness.
Quinoa or wild rice: A great option if you want a hearty grain to soak up the sauce.

🍷 What to drink with strawberry chicken?

White wine: A crisp Sauvignon Blanc or a slightly sweet Riesling complements the fruity sauce.
Rosé: A dry rosé enhances the dish’s light, summery feel.
Mocktail: A sparkling water with a splash of lemon or a strawberry-infused iced tea would be refreshing.

Leftovers? Here’s how to store and reheat

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: The chicken can be frozen for up to 2 months, but the sauce may lose some of its texture.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water if the sauce thickens too much.

Adjusting for different serving sizes

This recipe is easy to scale up or down. If making for a crowd, double the sauce ingredients so there’s plenty to go around. If cooking for one, halve everything and use a smaller skillet to prevent burning.

FAQs

1. Can I use fresh strawberries instead of jam?
Yes! Just mash about ½ cup of fresh strawberries and add a teaspoon of honey or maple syrup for sweetness.

2. What if I don’t have balsamic vinegar?
You can use apple cider vinegar, but it will be slightly tangier. A touch of soy sauce can help balance it out.

3. How do I know when the chicken is fully cooked?
Use a meat thermometer—it should read 165°F in the thickest part.

4. Can I make this in the oven?
Yes! Sear the chicken in an ovenproof skillet, then bake at 375°F for 10-12 minutes before adding the sauce.

5. Does this work with frozen chicken?
Thaw the chicken first for even cooking. Frozen chicken won’t sear properly.

Give this recipe a try, and don’t be afraid to make it your own! Let me know how it turns out—I’d love to hear about your variations and favorite pairings. Happy cooking!