Description
This Raspberry Chicken recipe features tender, pan-seared chicken breasts coated with a vibrant and tangy raspberry chipotle sauce. Quick to prepare, it combines the sweetness of raspberry jam with smoky chipotle peppers for a delightful balance of flavors perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- Salt and pepper to taste
Raspberry Chipotle 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 the chicken: Pound the chicken breasts to 1/2 inch thickness to ensure even cooking. Season both sides generously with salt and pepper.
- Sear the chicken: Heat olive oil in a large non-stick skillet over medium-high heat. Cook the chicken breasts for 5 minutes on each side or until fully cooked through. Remove from skillet and set aside to rest while you prepare the sauce.
- Make the raspberry chipotle sauce: In a medium saucepan, combine the raspberry jam, pureed chipotle peppers in adobo sauce, apple cider vinegar, garlic powder, onion powder, and salt. Cook over medium heat until the mixture comes to a boil. Then reduce heat to low and keep warm, stirring occasionally.
- Serve: Plate each chicken breast and drizzle with about 1/4 cup of the warm raspberry chipotle sauce. Enjoy immediately.
Notes
- Pounding the chicken breasts helps them cook evenly and stay tender.
- Adjust the amount of chipotle peppers according to your preferred spice level.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
