Strawberry Basil Chicken
Strawberry Basil Chicken layers golden chicken breasts with melted mozzarella, fresh strawberries, basil, and a glossy balsamic-honey reduction. It is a bright 40-minute dinner suited to weeknights or warm-weather entertaining.
Equipment
- Large oven-safe skillet
- Small saucepan
- Instant-read thermometer
- Cutting board and sharp knife
Ingredients
- 1.5 lbs boneless skinless chicken breasts about 680g
- 1 cup mozzarella cheese shredded or sliced
- 1 cup fresh strawberries sliced
- 1/4 cup fresh basil cut into chiffonade ribbons
- 2 tbsp olive oil
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F. Pat the chicken dry, pound thick areas to about 3/4 inch, and season both sides with kosher salt and black pepper.
- Combine the balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat for 8 to 12 minutes, stirring occasionally, until lightly syrupy.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden.
- Top the chicken evenly with mozzarella, transfer the skillet to the oven, and bake for 6 to 10 minutes.
- Remove the chicken when the thickest part reaches 165°F. Rest for 5 minutes while the mozzarella settles.
- Top with sliced strawberries and basil ribbons, then drizzle with the warm balsamic-honey glaze just before serving.
Notes
Storage: Refrigerate cooked chicken and glaze separately for up to 3 days; keep strawberries and basil in separate containers.
Reheating: Warm covered chicken in a 325°F oven until it reaches 165°F, then add fresh toppings and glaze.
Best Tips: Pound the chicken evenly, dry it before searing, and stop reducing the glaze while it remains pourable.
Variations: Substitute goat cheese for mozzarella, peaches for strawberries, or maple syrup for honey.
Freezing: Freeze cooked chicken without fruit or basil for up to 2 months and thaw overnight in the refrigerator.