Strawberry Balsamic Walnut Chicken
This dish brings together juicy, oven-baked chicken with a crunchy walnut crust and a bright, tangy-sweet strawberry balsamic sauce. It’s surprisingly easy, beautifully elegant, and packed with flavor and texture — perfect for a dinner that feels special without being fussy.
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
- Preheat oven to 400°F. Line a baking sheet with foil or parchment and lightly grease with olive oil.
- In a bowl, beat the egg with water, salt, and pepper. In another bowl, combine crushed walnuts and breadcrumbs.
- Pat chicken dry and season with additional salt and pepper. Dip each breast into the egg wash, then press into the walnut mixture to coat one side.
- Place chicken crust-side up on the prepared sheet. Bake for 30–40 minutes or until internal temp reaches 165°F.
- Meanwhile, melt butter in a small saucepan over medium heat. Add onion and garlic and cook for 2–3 minutes until soft.
- In a blender, puree strawberries and balsamic vinegar until smooth. Add to the saucepan with broth, honey, and thyme.
- Bring sauce to a boil, then reduce heat and simmer for 15 minutes until slightly thickened. Stir occasionally.
- Season sauce with salt and pepper to taste. Serve over the baked chicken.
Notes
Add a sprinkle of goat cheese before serving for extra creaminess, or swap in almonds or raspberries for a twist on the sauce.
Nutrition
Calories: 490kcal
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