-
Prep time
20 minutes
-
Cook time
30 minutes
-
Serves
2 to 3
Author Notes
Whenever summer rolls around, all I can think about is eating fresh fruit. It’s the best time to enjoy berries—especially some ripe, sweet-tart strawberries. Ever since I was little, I’ve loved eating strawberries drizzled with balsamic vinegar and lemon zest, so it only made sense to try these ingredients in one of my warm-weather go-tos: skillet chicken.
This one-skillet strawberry and balsamic chicken dish is just the thing to make when you’re short on time, but want maximum flavor. First, you’ll sear the chicken breasts (I used PERDUE® HARVESTLAND® Free Range Chicken, a kitchen staple) in the skillet to create a fond, aka those browned bits that stick to the bottom of the pan. Then, you'll add the shallots to pick up all that delicious flavor. The strawberries and honey will add a nice level of sweetness to the dish, while the lemons and balsamic vinegar balance things out with acidity. To keep everything feeling bright and fresh, I’ll add some basil leaves on top for garnish, along with crumbled goat cheese and crunchy, salted pistachios. However, if you’re not a big fan of either the basil or the goat cheese, feel free to swap them out with fresh mint or ricotta cheese.
—Catherine Yoo
Test Kitchen Notes
This recipe is shared in partnership with PERDUE® HARVESTLAND® Free Range and Organic Chicken. —The Editors
Ingredients
-
3 pieces
(about 2 pounds) PERDUE® HARVESTLAND® Free Range Boneless, Skinless Chicken Breasts
-
2 teaspoons
kosher salt, divided
-
1/2 teaspoon
teaspoon freshly ground black pepper
-
3 tablespoons
olive oil, divided
-
2
large lemons, sliced into ¼-inch-thick wheels
-
3
medium shallots (about 4 ounces), sliced
-
4 sprigs
fresh thyme
-
2 pounds
whole strawberries (halved if too big)
-
4 tablespoons
balsamic vinegar
-
1 tablespoon
honey
-
4 ounces
goat cheese, crumbled
-
1/3 cup
salted pistachios, coarsely chopped
-
1 teaspoon
lemon zest
-
1 bunch
fresh basil, for garnish
Directions
-
Preheat a 10-inch cast-iron skillet over medium-high heat.
-
Place the chicken breasts between two pieces of plastic wrap, and pound the chicken breasts until they are an even thickness. Then pat the chicken breasts dry with a paper towel and season with 1 teaspoon salt and the black pepper.
-
Add 2 tablespoons of olive oil to the cast-iron skillet, coating it evenly with the oil. Add the chicken breasts to the skillet and sear until golden-brown, about 2 minutes on each side. Transfer the chicken breasts to a plate and set aside.
-
Lower the heat to medium and add the remaining 1 tablespoon olive oil. Add the lemon slices to the skillet and sear until golden-brown, about 2 minutes on each side. Set aside on the plate with the chicken.
-
Add the shallots to the skillet and sauté until they start to soften, about 1 to 2 minutes. Add the thyme, strawberries, balsamic vinegar, honey, and remaining 1 teaspoon salt. Cook until the strawberries start to break down and the sauce reaches a thick, syrupy consistency, about 7 minutes. Stir occasionally with a wooden spoon to prevent any sticking and burning.
-
Nestle the chicken breasts and lemon slices back in the skillet, along with the juices from the plate. Reduce the heat to a gentle simmer and finish cooking for about 10 to 13 minutes, flipping halfway through (depending on thickness of the chicken). Stir the strawberry and balsamic sauce once in a while to prevent any sticking. Season with more salt and black pepper, to taste.
-
Take the skillet off the heat and remove the thyme sprigs. Top with crumbled goat cheese, pistachios, grated lemon zest, and fresh basil. Serve warm.
See what other Food52ers are saying.