Is your dinner menu in a rut? When fantastical flavors are needed on the menu, let Hoppin’ Chicken do the talkin’. Join the party with jumpin’ jalapeños, smoking chipotle chiles, and the season’s freshest strawberries as they all find themselves immersed in a spicy-sweet sauce that surrounds those tender chicken breasts. You know things will get hoppin’ in no time! Hoppin’ Chicken will put the spice back into your dinner life! It’s “berry” refreshing!


  • 2 tablespoons olive oil, divided
  • 4 chicken breasts, boneless and skinless, patted dry
  • ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 2 1/2 teaspoons kosher salt, divided, plus more, to taste
  • 2 tablespoons fresh cilantro, plus more, to taste, for garnish
  • 1 (1-pound) package strawberries, hulled, halved and sliced, divided
  • 3 jalapeños, seeded and chopped, divided
  • 2 shallots, chopped, divided
  • 1/2 cup plus 1 tablespoon balsamic vinegar, divided
  • 1 chipotle pepper in adobo sauce, chopped, plus 1 teaspoon adobo sauce
  • 2 tablespoons barbeque sauce
  • 2 tablespoons honey


Step 1 –In a large skillet over medium heat, add 1 tablespoon of the oil.

Step 2 –Evenly season both sides of each of chicken breasts with the pepper, the garlic powder, and 2 teaspoons of the salt.

Step 3 –Add the seasoned chicken breasts to the heated oil and cook, turning occasionally, until they reach an internal temperature of 165 degrees F and are golden-brown, about 7-8 minutes per side.

Step 4 –Transfer the cooked chicken breasts to a plate.

Step 5 –In a small bowl, add 2 tablespoons of the cilantro, 1 cup of the strawberries, 1/3 cup of the jalapeños, 2 tablespoons of the shallots, 1 tablespoon of the balsamic vinegar, and the remaining 1/2 teaspoon of the salt and stir to combine.

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Step 6 –In the same skillet over medium heat, add the remaining oil.

Step 7 –Add the remaining jalapeños, the remaining shallots, and the extra salt to the heated oil and cook, stirring occasionally, until the shallots start to soften, about 2 minutes.

Step 8 –Add the remaining balsamic vinegar to the jalapeño mixture and stir to deglaze the pan, scraping the bottom to loosen the browned bits, as needed.

Step 9 –Stir the chopped chipotle pepper, the adobo sauce, the barbeque sauce, the honey, and the remaining strawberries into the jalapeño mixture and cook, stirring occasionally, until the sauce has thickened and the strawberries have started to cook down, about 7-8 minutes.

Step 10 –Add the cooked chicken breasts to the sauce and cook until they are heated through.

Step 11 –Serve the chicken breasts, topped with the sauce and garnished with the extra cilantro.