Strawberry Balsamic Walnut Chicken Recipe

Introduction

This Strawberry Balsamic Walnut Chicken is a delightful blend of savory and sweet flavors, perfect for a special dinner or a weeknight treat. The crunchy walnut crust pairs beautifully with the tangy strawberry balsamic sauce, creating a unique and impressive dish.

Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• 1 cup walnuts (finely crushed)
• ½ cup breadcrumbs
• 1 egg
• 1 tbsp water
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for greasing the baking sheet)
• 1 tbsp butter
• ¼ cup onion (finely chopped)
• 1 clove garlic (minced)
• 1½ cups strawberries (hulled)
• 2 tbsp balsamic vinegar
• ¼ cup chicken broth
• 1 tbsp honey
• ¼ tsp dried thyme

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper and lightly grease it with olive oil.
2. Step 2: In a bowl, beat the egg with water, salt, and pepper. In another bowl, combine the crushed walnuts and breadcrumbs.
3. Step 3: Pat the chicken dry and season it with additional salt and pepper. Dip each chicken breast into the egg mixture, then press firmly into the walnut and breadcrumb mixture to coat one side.
4. Step 4: Place the chicken on the prepared baking sheet with the coated side facing up. Bake for 30 to 40 minutes, or until the internal temperature reaches 165°F.
5. Step 5: While the chicken bakes, melt butter in a small saucepan over medium heat. Add the chopped onion and minced garlic, cooking for 2 to 3 minutes until softened.
6. Step 6: In a blender, puree the strawberries with balsamic vinegar until smooth. Add this mixture to the saucepan along with chicken broth, honey, and dried thyme.
7. Step 7: Bring the sauce to a boil, then reduce the heat and simmer for about 15 minutes until it thickens slightly, stirring occasionally.
8. Step 8: Season the sauce with salt and pepper to taste. Serve the sauce over the baked walnut-crusted chicken.

Tips & Variations

• For extra crunch, toast the crushed walnuts lightly before mixing with breadcrumbs.
• Substitute fresh strawberries with frozen ones if not in season, just thaw and drain excess liquid before pureeing.
• Try using fresh thyme instead of dried for a brighter herb flavor.
• Serve with a side of roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to avoid drying out the chicken. The sauce can also be reheated separately and spooned over warmed chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken without pounding it?

Yes, but pounding the chicken ensures even cooking and helps the walnut crust adhere better. Without pounding, cooking times may vary and the crust might not stick as well.

Is it possible to make this recipe gluten-free?

Absolutely. Simply replace the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the dish gluten-free.

Strawberry Balsamic Walnut Chicken Recipe

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★★★★★

4.7 from 103 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Strawberry Balsamic Walnut Chicken is a savory and slightly sweet dish featuring tender baked chicken breasts coated with a crunchy walnut and breadcrumb crust, topped with a vibrant strawberry balsamic sauce. This elegant yet easy-to-make recipe combines the rich flavors of toasted walnuts and the tangy sweetness of strawberries and balsamic vinegar, creating a delightful contrast that will impress family and guests alike.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• 1 cup walnuts (finely crushed)
• ½ cup breadcrumbs
• 1 egg
• 1 tbsp water
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for greasing the baking sheet)

Sauce

• 1 tbsp butter
• ¼ cup onion (finely chopped)
• 1 clove garlic (minced)
• 1½ cups strawberries (hulled)
• 2 tbsp balsamic vinegar
• ¼ cup chicken broth
• 1 tbsp honey
• ¼ tsp dried thyme

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and lightly grease it with olive oil to prevent the chicken from sticking.
2. Prepare Egg Wash and Coating: In a bowl, beat the egg with water, salt, and black pepper to create an egg wash. In a separate bowl, mix the finely crushed walnuts and breadcrumbs together evenly.
3. Coat the Chicken: Pat the chicken breasts dry with paper towels and season both sides with a little extra salt and pepper. Dip each chicken breast into the egg wash, then press the top side into the walnut and breadcrumb mixture to coat fully.
4. Bake the Chicken: Arrange the coated chicken breasts on the prepared baking sheet with the walnut-crusted side facing up. Bake in the oven for 30 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
5. Start the Sauce Base: While the chicken bakes, melt the butter in a small saucepan over medium heat. Add the finely chopped onion and minced garlic, cooking for 2 to 3 minutes until they become soft and fragrant.
6. Make Strawberry Puree: In a blender, combine hulled strawberries and balsamic vinegar. Blend until smooth and pour this mixture into the saucepan with the softened onions and garlic.
7. Simmer the Sauce: Add the chicken broth, honey, and dried thyme to the saucepan. Bring the sauce to a boil, then reduce the heat and simmer gently for 15 minutes, stirring occasionally, until slightly thickened.
8. Season and Serve: Taste the sauce and add salt and pepper as needed. Spoon the warm strawberry balsamic sauce over the baked walnut-crusted chicken breasts and serve immediately.

Notes

• For extra crunch, toast the walnuts lightly before crushing.
• If you prefer a milder sauce, reduce the balsamic vinegar slightly.
• To ensure even cooking, pound chicken breasts to an even thickness before coating.
• Serve with a fresh green salad or roasted vegetables for a complete meal.
• Leftover sauce can be refrigerated for up to 3 days and gently reheated.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: strawberry chicken, balsamic chicken, walnut crusted chicken, baked chicken, fruit sauce chicken