Description
Juicy pan-seared chicken breasts are glazed in a luscious fresh strawberry and balsamic reduction, then finished with fragrant basil. This stunning dish looks impressive but comes together in just 45 minutes. Perfect for a date night, dinner party, or an elevated weeknight meal.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 250g fresh strawberries, hulled and sliced
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- Large handful fresh basil leaves
- 1 tablespoon butter
Instructions
1. Pound chicken breasts to an even thickness. Season generously on both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 6 to 7 minutes per side until golden brown. Transfer to a plate and set aside.
3. Reduce heat to medium. Add minced garlic to the same pan and cook for 1 minute until fragrant.
4. Add sliced strawberries, balsamic vinegar, honey, and thyme. Stir and simmer 5 minutes until strawberries break down and sauce becomes syrupy.
5. Stir in butter until melted and glossy. Return chicken to the pan and spoon glaze over each piece.
6. Transfer pan to a preheated 375°F (190°C) oven and cook for 12 to 15 minutes until chicken reaches 165°F (74°C) internal temperature.
7. Rest for 5 minutes. Tear fresh basil over the top and serve immediately with extra glaze spooned over.
Notes
Swap basil for fresh tarragon or mint for a different flavor profile.
Add a pinch of red chilli flakes to the glaze for a sweet-heat version.
The glaze also works beautifully with pork tenderloin.
Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of water.
Fresh strawberries work best here – frozen will make the sauce too watery.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American