Strawberry Chicken is a bright, slightly sweet pan-seared chicken dish that balances savory seared meat with a glossy strawberry-balsamic glaze. The chicken stays juicy with a caramelized exterior, while the jam-based sauce becomes syrupy and clings to the breast. It’s easy because the sauce comes together in one small bowl and cooks in the same skillet as the chicken, so cleanup is quick. Serve it over rice, sliced crusty bread, or a bed of greens for an elegant weeknight dinner or a light weekend brunch. For another simple chicken idea, try this air-fryer maple glazed chicken breast recipe to compare flavors and techniques.
Why You’ll Love This Strawberry Chicken
- Fast cook time: ready in about 20–25 minutes from start to finish.
- Few ingredients: pantry jam and balsamic make the sauce in minutes.
- Bright, balanced flavor: sweet strawberry jam + tangy balsamic + fresh basil.
- Juicy chicken: quick sear locks in moisture and gives a golden crust.
- Versatile: works as a weeknight main, light dinner, or brunch entrée.
- Minimal cleanup: everything finishes in one skillet.
- Easy to scale: double the sauce and chicken for a crowd.
- Optional finishing touches: goat cheese and fresh strawberries add texture and color.
What Is Strawberry Chicken?
Strawberry Chicken is simply pan-seared boneless, skinless chicken breasts finished in a strawberry jam and balsamic glaze. The jam melts into a glossy, slightly sticky sauce that coats the chicken while the fresh basil adds a green, herbaceous lift. It tastes sweet, tangy, and savory at once — not dessert-sweet, but balanced. The method is a quick stovetop sear followed by a short simmer in the jam mixture. The vibe is casual but a little special: perfect for a cozy weeknight or for serving to guests when you want something different but simple.
Ingredients for Strawberry Chicken
For the Base
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts
- ½ teaspoon sea salt
For the Sauce
- ¼ cup strawberry jam
- 1 tablespoon good quality balsamic vinegar
- 1 tablespoon water
To Serve
- ¼ cup fresh basil leaves, cut into ribbons or finely chopped
- 2 tablespoons crumbled goat cheese (optional)
- ¼ cup fresh strawberries, sliced (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Strawberry jam: Use seedless jam or preserves for a smoother sauce. For a lower-sugar choice, use a reduced-sugar jam but expect a slightly less glossy finish.
- Balsamic vinegar: Good quality balsamic gives depth. Substitute with red wine vinegar in a pinch, but use half the amount and add a pinch of sugar for balance (optional).
- Olive oil: Any neutral oil with a high smoke point (avocado or light vegetable oil) works if you prefer.
- Chicken breasts: Use even-thickness breasts or pound slightly to ensure even cooking. You can also use 2 bone-in breasts, but cooking time will increase.
- Goat cheese & fresh strawberries: Optional. Goat cheese adds creaminess and salty tang; fresh strawberries add freshness and texture. Skip either to keep it simpler or for dairy-free needs.
Step-by-Step Instructions
Step 1 – Heat the pan and oil
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering.
Visual cue: The oil should move easily in the pan and shimmer but not smoke.
Step 2 – Prepare and season the chicken
Pat chicken breasts dry with paper towels and sprinkle both sides evenly with ½ teaspoon sea salt.
Step 3 – Sear one side
Place the chicken in the hot skillet and sear for 4–5 minutes on the first side until golden brown and a crust forms.
Visual cue: The chicken should release from the pan easily when the crust has formed.
Step 4 – Flip and finish cooking
Flip the chicken and cook for another 4–5 minutes, or until the internal temperature reaches 165°F (74°C). Remove the pan from heat briefly if needed to prevent burning while you finish the sauce steps.
Pro cue: Use an instant-read thermometer in the thickest part of the breast. If the outside is browning too quickly, lower the heat and cover loosely for 1–2 minutes.
Step 5 – Make and add the sauce
While the chicken cooks, whisk together ¼ cup strawberry jam, 1 tablespoon good quality balsamic vinegar, and 1 tablespoon water in a small bowl. Pour the jam mixture over the chicken when it’s almost done. Nestle the chicken into the sauce and simmer for 2–3 minutes until the sauce thickens and becomes glossy.
Visual cue: The sauce will bubble gently and reduce to a syrup that coats the back of a spoon.
Step 6 – Finish with basil and serve
Stir in most of the ¼ cup fresh basil and cook for 1 minute to wilt the leaves slightly. Serve the chicken topped with the sauce, the remaining basil, and optional 2 tablespoons crumbled goat cheese and ¼ cup fresh sliced strawberries.
Pro Tips for Success
- Dry the chicken thoroughly: this ensures a good sear and a golden crust.
- Even thickness: pound breasts to uniform thickness for even cooking.
- Control heat: medium-high for searing, then reduce slightly before adding the jam to avoid burning.
- Measure the jam: too much jam can make the sauce overly sweet; stick to ¼ cup as written.
- Whisk the sauce first: a smooth mix of jam, vinegar, and water hits the pan evenly and reduces faster.
- Taste before serving: if the sauce feels too sharp, stir in a tiny pinch of sugar; if too sweet, add a squeeze of lemon or splash more balsamic.
- Rest the chicken: let cooked breasts rest 2–3 minutes off the heat so juices redistribute.
Flavor Variations
- Optional — Honey-Balsamic Twist: Replace 1 tablespoon of jam with 1 tablespoon honey for a less fruity, warmer-sweet profile.
- Optional — Spicy Kick: Add a pinch of red pepper flakes to the jam mixture before pouring it over the chicken.
- Optional — Herb Swap: Use mint or arugula in place of basil for a different fresh finish.
- Optional — Dairy-Free Finish: Omit goat cheese and add toasted almonds or sunflower seeds for crunch.
- Optional — Citrus Brightness: Stir in ½ teaspoon fresh lemon zest with the basil for a citrus lift.
- Optional — Extra Glaze: For a thicker glaze, remove the chicken and simmer the sauce another 1–2 minutes until very glossy, then return the chicken to coat.
Serving Suggestions
- Over steamed white or brown rice to soak up the sauce.
- On a bed of mixed greens for a light, salad-like dinner.
- With roasted or mashed potatoes for a comforting plate.
- Alongside grilled asparagus or green beans for a bright vegetable pairing.
- Sliced and served on toasted baguette as an appetizer or light lunch.
- Drizzled over creamy polenta for a cozy, slightly fancy meal.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the jam, balsamic, and water up to 24 hours ahead and store covered in the fridge. Pat chicken dry and season just before cooking. Basil should be added fresh at the end.
- Storage duration: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating best practices: Reheat gently in a skillet over low heat with a splash of water to loosen the sauce, or microwave in short 20–30 second bursts, stirring between intervals. Avoid overheating to prevent drying out the chicken.
- Texture changes: The sauce will firm up in the fridge and the chicken will lose some surface crispness after refrigeration. Reheat carefully to regain sauciness.
Storage and Freezing Instructions
- Refrigerator: Store finished, cooled Strawberry Chicken in an airtight container for up to 3 days.
- Freezing: Freezing fully cooked chicken with jam-based sauce is possible but not ideal — the texture of the sauce and fresh basil will suffer. If you must freeze, place cooled chicken and sauce in a freezer-safe container, remove excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Better option: Freeze raw chicken breasts separately; thaw and cook fresh, then add the quick jam glaze just before serving for best texture and flavor.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
~375 kcal | ~23 g | ~27 g | ~13 g | ~2 g | ~650 mg
Estimates vary by brands and portions.
FAQ About Strawberry Chicken
Q: My sauce is too thin — how do I thicken it?
A: Simmer a little longer on medium-low until it reduces and coats the spoon. Remove the chicken briefly if needed so the sauce can reduce faster without burning.
Q: The sauce is too sweet — what can I do?
A: Add a splash more balsamic vinegar or a squeeze of lemon to balance the sweetness. A tiny pinch of salt can also help.
Q: How can I tell when the chicken is done?
A: Use an instant-read thermometer: 165°F (74°C) in the thickest part. If you don’t have one, slice the thickest part to confirm no pink center.
Q: Can I use frozen chicken breasts?
A: Thaw fully in the refrigerator before cooking. Cooking from frozen will lead to uneven cooking and a burned exterior before the center is done.
Q: Can I make the dish dairy-free?
A: Yes — omit the goat cheese and garnish with extra fresh basil or toasted nuts for crunch.
Q: What if my chicken is browning too quickly on the outside?
A: Lower the heat, cover loosely for a minute, or finish cooking in a 350°F oven for 4–6 minutes until 165°F internal temperature.
TastyInspo Notes
- Slice the chicken thinly across the grain when plating to show the glossy sauce and create elegant presentation.
- Warm the plate briefly to keep the sauce glossy longer when serving.
- Scatter a few basil ribbons on top at the last second so they stay bright and aromatic.
- For contrast, add a small spoonful of goat cheese right before serving so it slightly melts into the warm sauce.
- Slightly bruising basil leaves in your hands before adding releases more aroma and flavor.
- Use a skillet large enough so the sauce surrounds but does not drown the chicken — presentation matters.
Troubleshooting
- Bland flavor: Taste the sauce before serving and add a small splash more balsamic or a pinch of salt to boost depth.
- Overcooked, dry chicken: Use a thermometer and remove at 165°F (74°C). Let rest 2 minutes before slicing.
- Sauce burning: Reduce heat before adding the jam, and stir constantly while it reduces. If it sticks, remove briefly from direct heat.
- Sauce too sweet: Balance with extra balsamic or lemon juice.
- Unevenly cooked breasts: Pound to even thickness or butterfly thicker breasts for uniform cooking.
- Sauce separated or greasy: Stir vigorously and simmer gently; whisking the jam, vinegar, and water before adding helps prevent separation.
Final Thoughts
Strawberry Chicken is a quick, elegant dish that turns simple pantry ingredients into a balanced, memorable meal. The method is forgiving, the flavor is bright, and the optional goat cheese and fresh strawberries let you adjust texture and presentation easily. Try it once and you’ll see how a small jam-based glaze can transform everyday chicken into something special.
Conclusion
For a similar fruity-herb pairing and more ideas on using strawberries with chicken, see Strawberry Basil Chicken – Wholesomelicious.
Strawberry Chicken
Ingredients
For the Base
- 1 tablespoon olive oil Can substitute with neutral oil like avocado or light vegetable oil.
- 2 pieces boneless, skinless chicken breasts Ensure even thickness for uniform cooking.
- ½ teaspoon sea salt
For the Sauce
- ¼ cup strawberry jam Use seedless jam or preserves for a smoother sauce.
- 1 tablespoon balsamic vinegar Good quality balsamic gives depth; can substitute with red wine vinegar.
- 1 tablespoon water
To Serve
- ¼ cup fresh basil leaves Cut into ribbons or finely chopped.
- 2 tablespoons crumbled goat cheese Optional.
- ¼ cup fresh strawberries Sliced, for garnish. Optional.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until shimmering.
- Pat chicken breasts dry with paper towels and sprinkle both sides evenly with ½ teaspoon sea salt.
Searing the Chicken
- Place the chicken in the hot skillet and sear for 4–5 minutes on the first side until golden brown.
- Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 165°F (74°C). Remove from heat briefly if needed.
Making the Sauce
- In a small bowl, whisk together ¼ cup strawberry jam, 1 tablespoon balsamic vinegar, and 1 tablespoon water.
- Pour the jam mixture over the chicken when it’s almost done and simmer for 2–3 minutes until the sauce thickens and becomes glossy.
Finishing Touches
- Stir in most of the ¼ cup fresh basil and cook for 1 minute to wilt the leaves slightly.
- Serve the chicken topped with the sauce, the remaining basil, and optional goat cheese and sliced strawberries.
