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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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