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Roasted Strawberry Balsamic Chicken with Tarragon

A delightful pan-seared chicken topped with a unique and flavorsome roasted strawberry balsamic tarragon sauce - perfect for a refreshing summer meal!
1
30 min
TOTAL TIME
442
CALORIES
$2.68
PER SERVING
Roasted Strawberry Balsamic Chicken with Tarragon
Ingredients
CHICKEN
4 SERVINGS
Olive Oil
3 tbsp olive oil
Onion Powder
1/2 tsp onion powder
Sea Salt
1/2 tsp sea salt
Garlic Powder
1/2 tsp garlic powder
Chicken Cutlets
1 1/2 lbs chicken cutlets
SAUCE
Fresh Tarragon
1 tbsp fresh tarragon
minced
Fresh Strawberries
1 1/2 cups fresh strawberries
hulled and halved
Balsamic Vinegar
1 tbsp balsamic vinegar
Directions
CHICKEN
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Season chicken cutlets evenly on all sides with sea salt, onion powder, and garlic powder.
2
Heat the olive oil in a 10 inches or larger cast-iron skillet over medium-high heat.
3
Add the seasoned cutlets to the heated skillet and sear for about 4 minutes per side until golden brown and fully cooked through, set aside.
SAUCE
4
Preheat the oven to 400 degrees F. Spread out the strawberry halves on a baking tray and roast for 10 minutes, until they slightly soften and their juices start to flow.
5
Add the roasted strawberries to the same skillet, followed by the minced tarragon.
6
Finally, pour in the balsamic vinegar and scrape up any bits stuck on the bottom of the pan.
7
Let the mixture simmer for 5 minutes, allowing the flavors to infuse.
SERVING
8
Divide the cooked chicken cutlets onto individual plates and generously spoon over the warm roasted strawberry balsamic sauce. Serve while hot.
Health Info
Macros
8g
CARBS
29g
FAT
30g
PROTEIN
Allowed on these diets
LOW CARB
LACTOSE FREE
MEDITERRANEAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What is Balsamic Chicken?
What ingredients do I need to make Balsamic Chicken?
Do I need to marinate the chicken?
What is the best way to cook Balsamic Chicken?
Can I substitute the chicken with another type of meat?
How can I thicken the sauce if it's too thin?
What are common mistakes to avoid when making Balsamic Chicken?
How long can I store leftovers, and how do I reheat them?