The herbed chicken breast with strawberries is an aromatic savory strawberry recipe to enjoy this spring.
This savory strawberry recipe features juicy, herbed chicken breast served with an aromatic and easy-to-make strawberry sauce or chutney.
This chicken and strawberry combination is delicious. The chicken breast is aromatic and tender, and the sweet and spicy strawberry chutney fits it perfectly. Just cook some rice and you're done.
Cooking this complete meal will not take more than 30 minutes. Well, the marinating time not included, but if you don't have the time to marinate the chicken with strawberries for 2 hours, 30 minutes would do as well.
Check out Blackberry Chicken or Apricot Chicken, too.
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Recipe ingredients
Strawberries: This chicken with strawberries recipe is well suited for a batch of strawberries that you are not entirely happy with, meaning strawberries that are not quite as ripe and sweet as they can be. The sugar needed to make the caramel for the sauce will help with the sweetness issues and the short cooking time will improve their consistency.
Chicken breast: Boneless skinless chicken breast.
Marinade ingredients: A parsley, garlic and olive oil mixture.
See the recipe card for full information on ingredients and quantities.
Alternative marinades
I often use the garlic-parsley paste to marinate the chicken. I love it and use it all the time, either for marinating chicken, steaks or fish but also to spice up soups, stews or whatever.
You can also marinate the chicken with pesto mixed with 1-2 tablespoons of olive oil to thin it slightly.
How to make chicken with savory strawberries?
- Step #1: Make the marinade. Place the ingredients in a small food processor and blend until smooth.
- Step #2: Marinate the chicken for about 2 hours (a minimum of 30 minutes is ok, too).
- Step #3: Bake the for 15 to 20 minutes until the juices run clear. Cook the rice and make the savory strawberry sauce in the meanwhile, too.
- Step #4: Saute onions, add sugar and let caramelize briefly.
- Step #5: Add strawberries and cardamom and stir carefully.
- Step #6: Add broth and let the liquid thicken slightly for about 3 to 5 minutes. Adjust the taste.
Good to know!
The savory strawberries will only need about 3 to 5 minutes to thicken, don't cook them for longer, they should retain their shape and not become mushy.
How to store and reheat?
Refrigerate in airtight containers for 2-3 days. Keep the savory strawberry sauce separated from the rest.
Reheat the chicken and the sauce in separate pans or in separate containers in the microwave.
Savory Strawberry Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts about 125 g/ 4.5 oz each
- small bunch of fresh parsley about 4 heaped tablespoons chopped parsley
- 2 large garlic cloves
- 3 tablespoons olive oil divided
- 1 small red onion
- 14 oz strawberries 400 g
- 1 heaped teaspoon granulated sugar
- ¼ teaspoon ground cardamom
- 5 tablespoons vegetable broth from a cube is fine
- 1-2 teaspoons balsamic vinegar to taste
- small bunch fresh oregano
- fine sea salt and plenty freshly ground black pepper
Instructions
Chicken breast:
- Marinade: Chop the parsley, thin stems included, and place it in a small food processor. Add the roughly chopped garlic and 2 tablespoons of olive oil. Blend until smooth.small bunch of fresh parsley + 2 large garlic cloves + 2 from 3 tablespoons olive oil
- Marinate chicken: Place the chicken breasts in a shallow dish and rub them well with the parsley garlic marinade. Cover and leave to marinate in the fridge for about 2 hours. (A minimum of 30 minutes would help as well.)4 boneless skinless chicken breasts
- Preheat the oven to 350°F/ 180°C. Start cooking the rice if serving the dish with rice.
- Bake chicken : Place the chicken breasts in an oven dish and bake for 15 to 20 minutes until the juices run clear. Make sure it is cooked through, but don't overcook it.
Strawberry sauce:
- Chop: In the meantime, chop the onion very finely, clean and halve the strawberries. Chop the fresh oregano.1 small red onion + small bunch fresh oregano
- Saute: Heat the remaining tablespoon of olive oil in a saucepan. Cook the onion until glossy, add the sugar, and let caramelize slightly. 1 tablespoon oil + 1 heaped teaspoon granulated sugar
- Add the strawberries and the cardamom and stir carefully.14 oz strawberries/ 400 g + ¼ teaspoon ground cardamom
- Cook: Add the vegetable broth and let the liquid thicken slightly for about 3 to 5 minutes; the strawberries should become softer but still hold their shape and not become mushy.5 tablespoons vegetable broth
- Adjust the taste with the balsamic vinegar, salt, and plenty of freshly ground black pepper. Sprinkle with the chopped oregano and serve immediately with the chicken and the rice. 1-2 teaspoons balsamic vinegar + fine sea salt and plenty freshly ground black pepper
Notes
- Alternative marinade: You can use the parsley garlic paste to marinate the chicken. Mix 3 tablespoons of it with 2 tablespoons olive oil and rub the chicken breast with the mixture. Marinate as instructed above.
grace says
i love chutney! i've never seen one made with strawberries, but it's very appealing, especially with that balsamic vinegar in there!
Kathy @ Beyond the Chicken Coop says
I think I've only had strawberries in a sweet....not a savory dish. This looks wonderful. Love all your strawberry dishes!
Nicoletta @sugarlovespices says
I've never had a strawberry chutney, but I'm sure it tastes wonderful. Strawberries add such a nice flavor to savory dishes. Great job!
Anu - My Ginger Garlic Kitchen says
You had me at strawberry chutney, Adina. And pairing it with chicken sounds like the best dish ever. Doesn’t get any better for summer! Easy and delicious! Just the way I like it!
Nammi says
Very unusual combination but have seen strawberries used in savoury dishes now adays . Gorgeous looking strawberries i must say.
Angie@Angie's Recipes says
I can't wait to try that berry chutney! It looks so delicious.