Savory Strawberry Chicken Recipe

5 from 2 votes

Looking for a savory strawberry recipe? Try this easy chicken with fresh strawberry sauce. A simple spring dinner ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Chicken Breast

Cuisine: American

Servings: servings

Calories: 275kcal

Author: Adina

4 boneless skinless chicken breasts about 4.5 oz/ 125 g each
small bunch of parsley about 3-4 heaped tablespoons finely chopped parsley, Note 2
2 large garlic cloves grated
2 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Make the marinade: Finely chop the parsley. Add the grated garlic, olive oil, salt, and pepper and stir to combine.
small bunch of parsley + 2 large garlic cloves + 2 tablespoons olive oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Marinate the chicken: Place the chicken breasts in a shallow dish and rub them all over with the marinade. Cover and refrigerate for 30 minutes, and up to 2 hours (Note 3).
Preheat the oven to 350°F/ 180°C. If serving with rice, start cooking it now.
Cook the chicken: Transfer the chicken to a baking dish and roast for 15–20 minutes, or until the internal temperature reaches 74°C/165°F. Avoid overcooking.

Chop: Meanwhile, finely chop the onion, halve the strawberries, and chop the oregano.
1 small red onion + 14 oz strawberries
Cook onions: Heat the remaining tablespoon of olive oil in a saucepan. Cook the onion until soft and translucent. Add the sugar and let it caramelize lightly.
1 tablespoon olive oil + onions + 1 heaped teaspoon granulated sugar
Simmer strawberry sauce: Add the strawberries and cardamom and stir gently. Pour in the vegetable broth and simmer for 3–5 minutes until the sauce thickens slightly. The strawberries should soften but still hold their shape. Stir in the chopped oregano.
strawberries + ¼ teaspoon ground cardamom + 5 tablespoons vegetable broth + 3-4 sprigs fresh oregano
Season with balsamic vinegar, salt, and plenty of freshly ground black pepper. Stir in the oregano and serve the sauce with the chicken and rice.
1-2 teaspoons balsamic vinegar + fine sea salt and freshly ground black pepper

Use firm strawberries: Fresh, ripe strawberries that are still firm hold their shape best. Very soft or overripe berries will break down more quickly.
Variations: I often use this Parsley Paste to marinate the chicken. In this case, leave out the salt in the marinade; the parsley paste is very salty.
Marinating time: If you're short on time, marinate the chicken for 30 minutes. Two hours gives the best flavor, but there's no need to marinate it overnight.