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Strawberry Basil Chicken


Served with a salad or some sautéed veggies, this is a dinner you can make any night of the week.

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  • 2 boneless, skinless chicken breasts
  • pinch of salt
  • 1 ⁄2 cup strawberry jam
  • 1 Tbsp good quality balsamic vinegar
  • 2 Tbsp water
  • 7 or 8 About 7 or 8 basil leaves, cut into ribbons
  • Goat cheese, for sprinkling (optional)


Adapted from


Step 1

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season chicken breasts with a sprinkle of salt on both sides and place in pan. Cook for about 5-6 minutes on one side or until a nice golden crust forms. Flip and cook for another 4-5 minutes or until the chicken is fully cooked through.

Meanwhile, whisk together strawberry jam, balsamic vinegar and water in a small bowl. When chicken is just about finished cooking, pour mixture over the top, nestling the chicken breasts into the sauce and scraping up brown bits on the bottom of the pan.

Reduce heat and bring sauce to a simmer, letting it bubble for 3 or 4 minutes or until it has reduced and thickened a bit. Stir in most of the basil {you may want to save a little for garnish}.

Remove chicken breasts from pan. Pour sauce over the top of each piece. Sprinkle with a little goat cheese if desired and garnish with remaining basil.

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