Strawberry Chicken

Strawberry Chicken

Shortney87 0

"Inspired by a blackberry chicken recipe and at the request of my roommate, this was an experiment that turned out FANTASTIC! Great if paired with a glass of Riesling or your other favorite white wine!"

Ingredients 1 h 45 m {{adjustedServings}} servings 224 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the chicken breasts into a shallow bowl, and drizzle with white wine; sprinkle with rosemary. Refrigerate for at least 1 hour.
  2. Heat the vegetable oil in a skillet over medium-high heat, and remove the chicken from the marinade, shaking off excess marinade. Retain the marinade. Place the chicken breasts into the hot oil, and brown on both sides, about 5 minutes per side. Set the chicken breasts aside.
  3. Place the strawberries and strawberry yogurt in a blender, and pulse several times to puree. Pour the strawberry mixture into the skillet and stir in the marinade, cinnamon, nutmeg, and lemon juice. Bring to a boil, scraping up and dissolving any brown flavor bits from the bottom of the skillet. Lay the chicken breasts into the strawberry sauce, cover, and simmer over medium-low heat until the chicken is no longer pink inside, about 20 minutes. An instant-read thermometer, inserted into the thickest part of a breast, should read 160 degrees F (70 degrees C). Stir occasionally while simmering.
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  • Cook's Note
  • If you're like me and can only eat half a chicken breast, then this will feed 6. Otherwise, one chicken breast per person.
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Reviews 6

  1. 8 Ratings


I agree the marinade should soak for two hours. The extra white wine gives the chicken more flavor. Also, something I did was cut little lacerations into the chicken so the sauce could be soaked through.


This recipe has some amazing ingredients, so I thought I'd try it out on my family. It smelled incredibly delicious while cooking, but everyone labeled it as too bland, which was surprising given the large measurements of spices compared to the volume of the sauce. The sauce itself was not too bad, but the chicken had no flavor at all. I only marinated the poultry for one hour -- maybe longer would have helped. I hope some of the others who have saved this recipe enjoy it, because it truly had an interesting combination of ingredients, and the aroma was wonderful. Perhaps my family is too geared towards spicy foods...


It was great! I agree that the chicken was surprisingly bland, but perhaps a longer marinade would have helped. However, the sauce was great over rice and was very filling. Family loved it! Now I am excited to try the blackberry chicken that was her inspiration.