Strawberry-Jalapeño Skillet Chicken
Strawberry-Jalapeño Skillet Chicken is an easy one-pot dish bursting with sweet and spicy flavors. Made with juicy chicken breast, fresh strawberries, jalapeños, cilantro, and balsamic vinegar. Ready in 30 minutes and will wow a crowd!
Ingredients
- 2 tbsp Olive oil, divided
- 2 tbsp Unsalted butter, divided
- 4 Boneless, skinless chicken breats
- Kosher salt and pepper to taste
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 2 tbsp Fresh chopped cilantro
- 2 1/2 cups Fresh chopped strawberries, divided
- 3 medium Jalapenos, seeded, chopped, divided
- 1/2 cup White onion, diced, divided
- 1/2 cup Balsamic vinegar + 1 tbsp
- 1 whole Chipotle in adobo pepper + 1 tbsp of sauce
- 2 tbsp Favorite bbq sauce
- 2 tbsp Honey
Instructions
- Place the chicken breasts on a baking sheet. Pat chicken dry on both sides. Next, season the chicken with kosher salt, pepper, garlic powder, and onion powder.
- Preheat a large cast iron skillet to medium heat and in 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter is melted, place chicken in the skillet and cook, turning occasionally, until golden brown or an instant-read thermometer inserted reads 165 degrees. Remove the chicken from the skillet and set aside.
- Next, in a small bowl toss cilantro, 1 cup strawberries, ⅓ cup jalapeños, 1/4 cup onion, 1 tbsp balsamic vinegar, salt and pepper.
- In the same skillet as you cooked the chicken, add 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter is melted, add the remaining jalapenos, onion, salt and pepper. Saute the veggies for about two minutes or until softened.
- Next, add in the ½ cup balsamic vinegar and stir to deglaze, scraping the bottom. Stir in the chopped chile pepper, adobo sauce, bbq sauce, honey and remaining strawberries. Continue to cook, stirring occasionally until the sauce has thickened about 6 to 7 minutes.
- Return the chicken back to the skillet and spoon the strawberry-jalapeno salsa on top. Serve and enjoy!
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