Strawberry Balsamic Walnut Chicken

by Olivia

Crunchy baked walnut chicken smothered in a fresh strawberry balsamic sauce because strawberries aren’t just for shortcake! They can be used in savory recipes successfully too.

The glaze is so very delicious I almost ate it all up with just a spoon! It’s tangy, lightly sweet and bursting with strawberry flavor. It’s just sweet enough to take some of the pucker out of the vinegar and is more on the savory side.

Boneless chicken breasts are coated in crushed walnuts mixed with bread crumbs and baked. {If you’re reading this and it’s summer grilled chicken would be just as delicious.}

While the chicken is baking the sauce is made stove top and starts by sauteing onion and garlic then adding fresh strawberries and balsamic vinegar that have been pureed together along with chicken broth, honey or sugar and dried thyme. You can also use fresh thyme, basil or even rosemary.

The sauce is simmered until thickened and reduced down by about half. It takes about 15 minutes before you can generously top your chicken with the succulent sauce and dig in.

Happy strawberry season!

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Strawberry Balsamic Walnut Chicken

Strawberry Balsamic Walnut Chicken

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour



  • 1 egg
  • sea salt and fresh black pepper
  • ⅓ cup crushed walnuts
  • ¼ cup seasoned Italian bread crumbs
  • 4 boneless skinless chicken breasts


  • 1 tablespoon butter
  • ¼ cup minced yellow onion
  • 1 clove minced garlic
  • ½ cup balsamic vinegar
  • 1 + ½ cups chopped fresh strawberries, plus more for serving (optional)
  • ½ cup chicken broth
  • 2 tablespoons honey or sugar
  • ½ teaspoon dried thyme
  • ½ teaspoon chopped fresh parsley or basil, for serving


  1. Preheat the oven to 400 degrees F. Line a baking sheet/pan with parchment paper.
  2. In a shallow bowl whisk the egg with a tablespoon of water and a couple pinches salt and pepper. In another shallow bowl mix the walnuts and bread crumbs together.
  3. Season the chicken with salt and pepper on both sides.
  4. Working one at a time dip into the egg, let the excess drip off and then into the walnut crumbs - pat the crumbs on with your hands to help them stick - I only do one side and the edges.
  5. Place the un-coated side down in the baking pan. Repeat until they're all coated.
  6. Bake 30 - 40 minutes - depending on their thickness. Internal temperature on a meat thermometer should reach 165 - 174 degrees F.

Meanwhile make the sauce:

  1. In a small saucepan heat the butter over medium-low heat. Add the garlic and onion, cook until softened, stirring often about 5 minutes.
  2. In a blender puree the balsamic vinegar and strawberries together until smooth.
  3. Add the mixture to the pan with the broth, honey and thyme.
  4. Turn the heat up and bring to a boil, reduce to a slow simmer and cook, stirring often about 15 minutes until the mixture is almost reduced by half and thick. It should coat the back of a spoon without running off.
  5. Season with a couple pinches salt and pepper.
  6. To serve spoon the sauce generously over the chicken and garnish with fresh parsley or basil and fresh strawberries, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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