Rosé-Glazed Chicken Breast with Strawberries
Ingredients
- 2 Bone-in chicken breasts (skin-on, about 1 lb total)
- 1 C. Fresh strawberries, hulled and sliced
- 1/2 C. Rosé wine
- 2 Tbsp. Olive oil (Divided)
- 1 Tbsp. Honey
- 1 tsp. Balsamic vinegar
- 1 Clove garlic, minced
- 1 tsp. Fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and black pepper, to taste
Instructions
Preheat oven to 375°F.
Pat chicken breasts dry and rub with 1 Tbsp. olive oil. Season generously with salt and pepper.
Heat a large oven-safe skillet over medium-high heat with another Tbsp. of olive oil, then sear the chicken breasts skin-side down for 4-5 minutes until golden, flipping to sear the other side for 2 minutes.
In a small bowl, mix rosé wine, honey, balsamic vinegar, minced garlic clove, and fresh thyme leaves to create the glaze.
Pour this rosé glaze over the chicken in the skillet, add half of 1 cup sliced fresh strawberries around the chicken, and transfer the skillet to the oven.
Bake for 25-30 minutes, basting with pan juices halfway through, until the chicken reaches an internal temperature of 165°F.
Remove from the oven, let the chicken rest for 5 minutes, then top with the remaining fresh strawberries and spoon the pan juices over the chicken before serving.
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