This Strawberry Balsamic Walnut Chicken is an elegant dish with a perfect balance of sweet, savory, and tangy flavors. The walnut-crusted chicken breast is paired with a rich balsamic strawberry sauce, making it a unique yet simple recipe to impress your family or guests.

Why You’ll Love This Strawberry Balsamic Walnut Chicken ?

The crispy walnut-crusted chicken combined with the sweet and tangy strawberry balsamic sauce creates a beautiful flavor contrast. It’s a healthy, protein-packed meal with a touch of gourmet, perfect for a special dinner or any weeknight meal.

Strawberry Balsamic Walnut Chicken

Ingredients

For the Chicken:

• 1 egg
• Sea salt and fresh black pepper, to taste
• ⅓ cup crushed walnuts
• ¼ cup seasoned Italian bread crumbs
• 4 boneless, skinless chicken breasts

For the Sauce:

• 1 tablespoon butter
• ¼ cup minced yellow onion
• 1 clove garlic, minced
• ½ cup balsamic vinegar
• 1 + ½ cups chopped fresh strawberries (plus extra for serving, optional)
• ½ cup chicken broth
• 2 tablespoons honey or sugar
• ½ teaspoon dried thyme
• ½ teaspoon chopped fresh parsley or basil (for garnish)

How to Make Strawberry Balsamic Walnut Chicken

1. Prepare the Chicken:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a shallow bowl, whisk the egg with 1 tablespoon of water and a pinch of salt and pepper.
• In a separate shallow bowl, mix the crushed walnuts and seasoned bread crumbs.
• Season the chicken breasts with salt and pepper on both sides. One at a time, dip each chicken breast into the egg mixture, allowing the excess to drip off. Then, press one side of the chicken into the walnut crumb mixture, coating it well on the top and edges.
• Place the chicken, uncoated side down, on the prepared baking sheet. Repeat for the remaining chicken breasts.
• Bake for 30-40 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165-174°F (74-79°C).

2. Make the Strawberry Balsamic Sauce:

• While the chicken bakes, heat 1 tablespoon of butter in a small saucepan over medium-low heat. Add the minced garlic and onion, cooking and stirring until softened, about 5 minutes.
• In a blender, puree the balsamic vinegar and chopped strawberries until smooth.
• Add the strawberry-balsamic mixture to the pan with the cooked onion and garlic. Stir in the chicken broth, honey (or sugar), and thyme.
• Turn the heat to medium-high and bring the sauce to a boil. Reduce the heat to low and simmer for about 15 minutes, stirring frequently, until the sauce thickens and reduces by half. The sauce should coat the back of a spoon.
• Season the sauce with salt and pepper to taste.

3. Serve:

• Once the chicken is cooked, spoon the thickened strawberry balsamic sauce generously over the chicken breasts.
• Garnish with freshly chopped parsley or basil and extra fresh strawberries, if desired.

Strawberry Balsamic Walnut Chicken

Variations

• Nuts Substitute: Try using pecans or almonds instead of walnuts for a different flavor profile.
• Sweetness Level: If you prefer a less sweet sauce, you can reduce the honey or sugar by half.
• Herb Options: Fresh basil adds a nice flavor to the sauce, but thyme or rosemary are also great alternatives.

Equipment

• Baking sheet
• Parchment paper
• Shallow bowls for dredging
• Small saucepan
• Blender or food processor
• Meat thermometer

Storage

• In the Refrigerator: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
• In the Freezer: You can freeze the cooked chicken and sauce separately for up to 3 months. Thaw in the refrigerator before reheating.

What to Serve with Strawberry Balsamic Walnut Chicken

Pair this dish with roasted vegetables, garlic mashed potatoes, or a light arugula salad to balance the richness of the chicken and sauce. A side of quinoa or couscous would also complement the flavors well.

Tips

• Even Coating: To ensure the walnut crumb mixture sticks well to the chicken, gently press the crumbs onto the chicken breast with your hands.
• Check the Sauce: Stir the sauce frequently to prevent it from burning, and keep an eye on its consistency so it doesn’t become too thick.
• Cook to Temperature: Always use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked through.

FAQ

Can I use frozen strawberries?
Yes, you can use frozen strawberries for the sauce. Just thaw them first and drain any excess liquid.

Can I make the sauce ahead of time?
Absolutely! You can make the sauce a day ahead and store it in the refrigerator. Reheat it gently before serving.

Approximate Nutrition Information (per serving)

• Calories: 390
• Carbohydrates: 18g
• Protein: 32g
• Fat: 22g

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Yield: 4 Servings

Strawberry Balsamic Walnut Chicken

Print

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Chicken:

• 1 egg
• sea salt and fresh black pepper
• ⅓ cup crushed walnuts
• ¼ cup seasoned Italian bread crumbs
• 4 boneless skinless chicken breasts

Sauce:

• 1 tablespoon butter
• ¼ cup minced yellow onion
• 1 clove minced garlic
• ½ cup balsamic vinegar
• 1 + ½ cups chopped fresh strawberries, plus more for serving (optional)
• ½ cup chicken broth
• 2 tablespoons honey or sugar
• ½ teaspoon dried thyme
• ½ teaspoon chopped fresh parsley or basil, for serving

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet/pan with parchment paper.
2. In a shallow bowl whisk the egg with a tablespoon of water and a couple pinches salt and pepper. In another shallow bowl mix the walnuts and bread crumbs together.
3. Season the chicken with salt and pepper on both sides.
4. Working one at a time dip into the egg, let the excess drip off and then into the walnut crumbs - pat the crumbs on with your hands to help them stick - I only do one side and the edges.
5. Place the un-coated side down in the baking pan. Repeat until they're all coated.
6. Bake 30 - 40 minutes - depending on their thickness. Internal temperature on a meat thermometer should reach 165 - 174 degrees F.

Meanwhile make the sauce:

1. In a small saucepan heat the butter over medium-low heat. Add the garlic and onion, cook until softened, stirring often about 5 minutes.
2. In a blender puree the balsamic vinegar and strawberries together until smooth.
3. Add the mixture to the pan with the broth, honey and thyme.
4. Turn the heat up and bring to a boil, reduce to a slow simmer and cook, stirring often about 15 minutes until the mixture is almost reduced by half and thick. It should coat the back of a spoon without running off.
5. Season with a couple pinches salt and pepper.
6. To serve spoon the sauce generously over the chicken and garnish with fresh parsley or basil and fresh strawberries, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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