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Sheet Pan Balsamic Strawberry Chicken with Spinach

Glazed pieces of Sheet Pan Balsamic Strawberry Chicken served over wilted spinach and fresh strawberry halves.
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Prepare an easy, flavorful weeknight dinner using this sheet pan recipe featuring chicken breasts coated in a sweet and tangy balsamic strawberry glaze, served over fresh spinach.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup fresh strawberries, halved or quartered
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups fresh spinach

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, brown sugar, thyme, salt, and pepper to create the glaze.
  3. Place the cut chicken pieces on the prepared sheet pan. Pour half of the balsamic strawberry glaze over the chicken and toss to coat evenly.
  4. Arrange the strawberries around the chicken pieces on the sheet pan.
  5. Bake for 15 minutes.
  6. Remove the pan from the oven. Drizzle the remaining half of the glaze over the chicken and strawberries. Return to the oven and bake for another 5 to 8 minutes, or until the chicken is cooked through and the glaze has slightly thickened.
  7. Remove the sheet pan from the oven. Place the fresh spinach directly onto the hot sheet pan around the chicken and strawberries. The residual heat will wilt the spinach slightly.
  8. Serve the chicken and strawberries immediately over the wilted spinach.

Notes

  • You can use chicken thighs instead of breasts; adjust cooking time if necessary.
  • For a thicker glaze, simmer the leftover glaze in a small saucepan on the stovetop for 2 minutes after removing the chicken from the oven.
  • If you prefer softer spinach, add it during the last 2 minutes of the final bake time.

Nutrition

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