Description
A flavorful and easy-to-make Raspberry Chicken recipe featuring tender pan-seared chicken breasts topped with a sweet and smoky raspberry chipotle sauce. Perfect for a quick weeknight dinner that combines savory and fruity flavors in a delightful way.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- Salt and pepper to taste
Raspberry Sauce
- 1 cup seedless raspberry jam
- 1 Tablespoon pureed chipotle peppers in adobo sauce
- 1/2 Tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Prepare Chicken: Pound the chicken breasts to 1/2 inch thickness to ensure even cooking. Season both sides of the chicken breasts with salt and pepper.
- Cook Chicken: Heat olive oil in a large, non-stick skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes on each side or until fully cooked through and juices run clear. Remove the chicken from the skillet and set aside to rest.
- Make Raspberry Sauce: While the chicken is cooking, combine raspberry jam, pureed chipotle peppers in adobo, apple cider vinegar, garlic powder, onion powder, and salt in a medium saucepan. Heat over medium heat until the mixture comes to a boil, then reduce the heat to low and keep the sauce warm.
- Serve: Plate the chicken breasts and drizzle about 1/4 cup of the warm raspberry chipotle sauce over each piece. Serve immediately.
Notes
- You can adjust the amount of chipotle peppers depending on your heat preference.
- For a smoother sauce, you can strain the raspberry jam before cooking.
- To make the dish gluten-free, ensure chipotle peppers in adobo and raspberry jam have no added gluten ingredients.
- Serve with steamed vegetables or rice for a complete meal.
