Strawberry Balsamic Chicken

Ingredients

• 1.5 pounds chicken breast, boneless skinless
• 1.5 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 2 tablespoons olive oil
• 1 medium shallot – finely chopped
• 2 cloves garlic – minced
• 0.25 cup balsamic vinegar
• 0.5 cup chicken stock
• 1 tablespoon honey
• 16 ounces strawberries – hulled and quartered
• 1 tablespoon unsalted butter – cold
• 0.25 cup fresh basil – thinly sliced

Instructions

1. Prep the components: hull and quarter the strawberries, finely chop the shallot, mince the garlic, and thinly slice the basil. Pat the chicken dry and season all over with the kosher salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high until shimmering. Sear the chicken until deeply golden, 5–6 minutes per side, until the thickest part registers 160–165°F; transfer to a plate.
3. Reduce heat to medium. Add the shallot to the skillet and cook, stirring, until translucent, 1–2 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
4. Pour in the balsamic vinegar and chicken stock, then add the honey. Scrape up browned bits and simmer until slightly reduced, 2–3 minutes.
5. Add the strawberries and simmer, stirring occasionally, until they soften and the sauce turns glossy and reduces by about one-third, 4–6 minutes.
6. Return the chicken and any juices to the pan and spoon sauce over. Simmer gently until the chicken is heated through and reaches 165°F, 2–3 minutes. Remove from heat, swirl in the cold butter to emulsify, and stir in the basil.
7. Let rest 2 minutes, then plate the chicken and spoon the strawberry-balsamic sauce over to serve.