Balsamic Chicken with Fresh Berries, Spinach, and Feta Recipe

Introduction

This Balsamic Chicken with Fresh Berries, Spinach, and Feta is a deliciously vibrant dish that combines savory, sweet, and tangy flavors in one skillet. Perfect for a weeknight dinner or entertaining guests, it’s both elegant and easy to prepare in about 40 minutes.

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
• Glazed pecans or almonds

Instructions

1. Step 1: In a large measuring cup with a spout, combine chicken broth, balsamic vinaigrette, chicken bouillon cube, honey, Worcestershire sauce, Dijon mustard, dried basil, oregano, onion powder, rosemary, and cornstarch. Use cool liquid to prevent premature thickening. Set aside.
2. Step 2: Slice each chicken breast in half lengthwise to make thinner cutlets. Place between plastic wrap sheets and gently pound to about ½ inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken in batches and sear each side for 4-5 minutes until golden brown and a crust forms. Remove chicken and set aside.
4. Step 4: Turn off heat and pour in the white wine. Scrape the browned bits from the skillet using a silicone spatula. Turn heat back on medium and cook for 1 minute to reduce slightly.
5. Step 5: Add butter and minced garlic to the skillet, cooking until the wine reduces by half, about 3 minutes.
6. Step 6: Pour in the prepared sauce mixture. Bring to a boil and cook until sauce thickens, about 2-3 minutes. Reduce heat to a gentle simmer and stir occasionally for 4-5 minutes to meld flavors.
7. Step 7: Stir in roughly chopped spinach and cook for about 1 minute until wilted.
8. Step 8: Return seared chicken to the skillet, spoon sauce over the top, and let heat through for 2-3 minutes. Remove from heat.
9. Step 9: Garnish with blueberries, diced strawberries, and crumbled Feta cheese. Serve immediately alongside fresh arugula and glazed pecans or almonds, with extra berries as desired.

Tips & Variations

• For a vegetarian version, substitute chicken with thick slices of grilled halloumi or portobello mushrooms.
• Use fresh herbs like basil or oregano instead of dried for a brighter flavor.
• Swap honey for maple syrup to add a subtle depth of sweetness.
• Serve over quinoa or rice to turn this into a hearty meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent the chicken from drying out. The salad elements like fresh berries and arugula are best added fresh when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw and pat dry the chicken before slicing and cooking to ensure even cooking and proper searing.

What can I use instead of white wine?

You can substitute dry white wine with additional chicken broth or a splash of white grape juice mixed with a teaspoon of vinegar for acidity.

Balsamic Chicken with Fresh Berries, Spinach, and Feta Recipe

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★★★★★

4.4 from 75 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This vibrant Balsamic Chicken with Fresh Berries, Spinach, and Feta combines tender seared chicken breasts with a rich, tangy balsamic sauce infused with herbs and garlic. Enhanced by the sweetness of fresh blueberries and strawberries, the dish is completed with creamy feta, fresh arugula, and crunchy glazed nuts for a balanced and flavorful meal perfect for a wholesome weeknight dinner.

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Ingredients

Scale 1x2x3x

Sauce Mixture

• 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

• 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
• Glazed pecans or almonds

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Instructions

1. Prepare the sauce mixture: In a large measuring cup with a spout, combine the 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 avoid activating the cornstarch prematurely. Set aside.
2. Prepare and season chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between sheets of plastic wrap and gently pound them with the textured side of a meat mallet to about ½ inch thickness. Pat dry with paper towels and season both sides generously with salt and pepper.
3. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding. Sear each side for 4-5 minutes until the chicken is golden brown and a crust forms. Remove the chicken from the skillet and set aside.
4. Deglaze and cook aromatics: Turn off the heat temporarily and pour in the dry white wine. Using a silicone spatula, scrape the browned bits off the bottom and sides of the skillet; these add great flavor. Turn the heat back to medium and let the wine reduce slightly for about one minute. Add the butter and minced garlic, cooking until the wine is reduced by half, approximately 3 minutes.
5. Cook the sauce: Pour the prepared sauce mixture into the skillet. Bring it to a boil and cook until the sauce thickens, about 2-3 minutes. Reduce the heat to a gentle simmer and allow the flavors to meld together, stirring occasionally for 4-5 minutes.
6. Add spinach: Stir in the roughly chopped spinach and cook for about one minute until it wilts slightly, maintaining its bright green color and fresh texture.
7. Finish the dish: Return the seared chicken to the skillet and spoon the thickened sauce over the top to coat the cutlets. Let the chicken heat through for 2-3 minutes, ensuring it’s cooked thoroughly. Remove from heat and garnish with fresh blueberries, diced strawberries, and crumbled feta cheese. Serve immediately with fresh arugula and glazed pecans or almonds, adding additional berries to taste.

Notes

• To prevent the cornstarch from clumping, ensure the liquids for the sauce mixture are cool before combining.
• Chicken breasts are sliced and pounded thin for quicker, even cooking.
• Use a nonstick or well-seasoned skillet to help achieve a nice sear on the chicken.
• White wine adds depth to the sauce but can be substituted with additional chicken broth if preferred.
• Fresh berries and feta add a lovely balance of sweetness and tanginess to the savory chicken.
• The dish pairs well with a side of cooked grains or crusty bread to soak up the sauce.
• Glazed pecans or almonds provide a delightful crunch and contrast in texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: balsamic chicken, fresh berries, spinach, feta cheese, seared chicken, healthy dinner, weeknight recipe, balsamic vinaigrette sauce