Chicken with Strawberries (Savory Strawberry Recipe)

chicken with strawberries and rice being served on a white plate

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4.50 from 2 votes

Chicken with Strawberries (Savory Strawberry Recipe)

Herbed chicken with strawberries, an aromatic, savory strawberry recipe to enjoy this spring.

Prep Time10

Cook Time20

Total Time30

Course: Chicken Breast

Cuisine: American

Servings:

Calories: 343kcal

Author: Adina

Ingredients

4 portions of chicken breasts boneless and skinless, about 125 g/ 4.4 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.
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.)
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Rice: Start cooking the rice if serving the dish with rice.
Bake: 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.
Saute: Heat the remaining tablespoon of olive oil in a saucepan. Cook the onion until glossy, add the sugar, and let caramelize slightly. Add the strawberries and the cardamom and stir carefully.
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.
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.

Notes

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.

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