We were in the throws of packing up our apartment when I got the sudden and insatiable urge to know what would happen if chicken were to be baked in strawberry jam.
Perfect, I thought, I’ll get rid of a partially-used jar of strawberry preserves AND make a delicious dinner. I am the best packer there ever was.
Except we had zero strawberry jam in our fridge.
So off I went to the store to get myself some jam, thwarting my packing plans but making my dinner dreams come true.
The chicken that resulted was so unspeakably good – dare I say life-changing – that we used the remainder of the jar within the week.
And then I debated whether I needed to get another jar to get us through the next 5 days.
This roasted strawberry chicken is a weeknight winner because there is zero marinading – just mix jam and balsamic, pour over the chicken, and bake!
The jam forms a sort of glaze on the chicken with a slightly sweet, roasted strawberry flavor and a little bit of bite from the balsamic. High flavor payoff for low effort investment. My favorite!
Roasted Strawberry Chicken
- 1/2 cup strawberry preserves
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 boneless, skinless chicken breasts
- Preheat oven to 425 degrees.Combine preserves, balsamic, salt, and pepper in a small bowl. Place chicken in a baking dish lined with foil and sprinkle with more salt and pepper. Pour strawberry sauce over chicken, making sure each breast is coated.Bake 35-40 minutes, until a meat thermometer reads 165 degrees.