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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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