Description
This Raspberry Chicken recipe features tender, pan-seared chicken breasts glazed with a sweet and smoky raspberry chipotle sauce. Perfect for a quick and flavorful dinner, the combination of fruity jam with spicy chipotle peppers creates a delicious balance of flavors that will delight your taste buds.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- Salt and pepper to taste (for seasoning chicken)
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 an even 1/2 inch thickness for uniform cooking. Season both sides with salt and freshly ground black 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 the internal temperature reaches 165°F and the chicken is fully cooked through. Remove the chicken from the skillet and set aside to rest, allowing juices to redistribute.
- Make Raspberry Chipotle Sauce: While the chicken cooks, in a medium saucepan combine raspberry jam, pureed chipotle peppers in adobo sauce, apple cider vinegar, garlic powder, onion powder, and salt. Heat over medium heat until the mixture comes to a boil, then reduce the heat to low and keep warm, stirring occasionally.
- Serve: Plate each chicken breast and drizzle approximately 1/4 cup of the warm raspberry chipotle sauce over the top. Serve immediately while warm for maximum flavor.
Notes
- For a spicier sauce, add more chipotle peppers or a pinch of cayenne pepper.
- If fresh chipotle peppers are unavailable, canned chipotle in adobo sauce works perfectly.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
