Raspberry Balsamic Glazed Chicken with Toasted Almonds

Posted on May 19, 2017

Raspberry Balsamic Glazed Chicken with Toasted Almonds

Do you have a signature dish? It’s the one that you can prepare basically with your eyes closed and still be confident with the finished dish. When it is served at potlucks, dinner parties, or a weeknight dinner with your family, you know it will be received with ooohs and aaahs. If you are still searching for that prefect dish to call your own, I suggest you try Raspberry Balsamic Glazed Chicken with Toasted Almonds.

From start to finish, the prep and cooking time is literally about 20 minutes. With its complex taste including sweet, tart, and savory flavors, your dinner guests will think you spent a much longer time in the kitchen preparing the dish.

A few simple steps typical of sautéed chicken dishes are the backbone of the entree.

  • Sauté the chicken in a combination of olive oil and butter. The oil helps keep the butter from burning while the butter adds fantastic flavor and a nice golden brown crust to the chicken.
  • Season as you go. A perfectly seasoned dish is sprinkled with salt and pepper during each step of preparation.
  • The sauce for the dish is made in the same sauté pan used to cook the chicken. Not only are there less pots and pans to wash, but the sauce gets an added flavor burst from the pan juices left after sautéing the chicken.
  • Add a pat of butter just as the sauce is finished cooking. It helps to slightly thicken it while also adding a rich and velvety texture to the sauce.
  • The toasted almonds and fresh raspberry sprinkled over the glazed chicken are a special touch that takes the chicken from ordinary to extraordinary.

Having a tried-and-true dish makes entertaining a breeze. Knowing that the main course is taken care of allows you to place your focus on family and friends at your get together.

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Raspberry Balsamic Glazed Chicken with Toasted Almonds
Recipe type: entree
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 pounds of chicken tenderloins
  • 2 tablespoons fresh thyme leaves, divided
  • Salt and pepper to taste
  • 2 large shallots, chopped, about ½ cup
  • ⅓ cup seedless raspberry preserves, such as Polaner All Fruit Spreads
  • ½ cup low sodium chicken stock
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons slivered almonds, toasted
  • 1 cup fresh raspberries
  1. Heat a large sauté pan over medium high heat and add 1 tablespoon each of the olive oil and butter. Sprinkle chicken with the fresh thyme leaves and season with salt and pepper.
  2. When the oil begins to shimmer and the butter is melted and slightly foamy, sauté the chicken on each side for about 4 to 5 minutes or until just cooked through. Remove chicken from the pan to a plate and cover with foil to keep warm.
  3. In the same sauté pan over medium high heat, add the remaining 1 tablespoon of olive oil and the shallots. Season with salt and pepper. Sauté the shallots for about 5 minutes or until they are softened and a little translucent.
  4. Reduce the heat to medium and add the raspberry preserves, chicken stock, and balsamic vinegar to the sauté pan with the shallots. Stir to combine or until the preserves are melted. Simmer the sauce for a few minutes so it can begin to thicken. Stir in the remaining 1 tablespoon of butter, and seasoning with salt and pepper.
  5. Spoon the sauce over the chicken. Sprinkle with the remaining 1 tablespoon of thyme leaves, the almonds and the raspberries.
Recipe by Amy Casey ~ 2016

© 2016 amycaseycooks


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