Here's a unique and delicious dinner idea. This 20 minute recipe is simple to make and packs a flavorful punch. My Raspberry Chicken features chicken tenderloins rubbed with fresh thyme, sautéed and finished with a savory sweet sauce with raspberry jam, balsamic vinegar and a smidgen of butter.
why I love this raspberry balsamic chicken recipe
Do you have a signature dish? It's the one you can make with your eyes closed and know it's delicious every time.
No matter where I serve this savory and sweet raspberry jam and balsamic vinegar chicken recipe, it receives ooohs and aaahs and requests of "can I get the recipe?". If you are searching for that prefect dish to call your own, try my Raspberry Balsamic Glazed Chicken with Toasted Almonds recipe.
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 preparing the dish.
the ingredients
- olive oil
- salted butter
- chicken tenderloins
- fresh thyme
- kosher salt and freshly ground pepper
- shallots
- seedless raspberry preserves
- reduced sodium chicken stock
- balsamic vinegar
- toasted slivered almonds
- fresh raspberries
the recipe details
- Sauté the chicken in a combination of olive oil and butter. The oil helps keep the butter from burning. 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 kosher salt and freshly ground pepper during each step of preparation. I highly recommend a pepper mill to get the most flavor out of the peppercorns.
- Make the sauce for the dish in the same sauté pan used to cook the chicken. There are less pots and pans to wash. The sauce gets an added flavor burst from the pan juices left after sautéing the chicken.
- Adding a pat of butter just as the sauce is finishes cooking helps to slightly thicken the sauce. It also adds a rich and velvety texture to the sauce.
- Sprinkling the toasted almonds and fresh raspberry over the glazed chicken are special touches that take the chicken from ordinary to extraordinary.
what to serve with raspberry chicken
- Roasted Carrot and Parsnip Fries
- Cheddar Stuffed Potatoes
- Easy Roasted Brussels Sprouts with Honey and Mustard
- Apple and Bacon Stuffed Sweet Potatoes
- Melon Salad with Fresh Mozzarella and Pine Nuts
- Perfectly Fluffy Rice
just one more thing
If you make this delicious raspberry balsamic chicken recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Raspberry Chicken with Toasted Almonds
Ingredients
- 2 tablespoons olive oil divided
- 2 tablespoons salted butter divided
- 2 pounds of chicken tenderloins
- 2 tablespoons fresh thyme leaves divided
- kosher salt and freshly ground pepper to taste
- 2 shallots chopped, about ½ cup
- ⅓ cup seedless raspberry preserves such as Polaner All Fruit Spreads
- ½ cup reduced sodium chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons toasted slivered almonds
- 1 cup fresh raspberries
Instructions
- Heat a large sauté pan over medium high heat. Add 1 tablespoon each of the olive oil and butter. Sprinkle chicken with the fresh thyme leaves and season with salt and pepper.
- When the oil begins to shimmer and the butter is melted and slightly foamy, sauté the chicken on each side for about 3 to 4 minutes or until just cooked through. Remove chicken from the pan to a plate. Cover with foil to keep warm.
- 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 3 to 5 minutes or until they are softened and a little translucent.
- 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 kosher salt and pepper.
- Spoon the sauce over the chicken. Sprinkle with the remaining 1 tablespoon of thyme leaves, the toasted almonds and the raspberries.
Notes
- Sauté the chicken in a combination of olive oil and butter. The oil helps keep the butter from burning. 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 kosher salt and freshly ground pepper during each step of preparation. I highly recommend a pepper mill to get the most flavor out of the peppercorns.
- Make the sauce for the dish in the same sauté pan used to cook the chicken. There are less pots and pans to wash. The sauce gets an added flavor burst from the pan juices left after sautéing the chicken.
- Adding a pat of butter just as the sauce is finishes cooking helps to slightly thicken the sauce. It also adds a rich and velvety texture to the sauce.
- Sprinkling the toasted almonds and fresh raspberry over the glazed chicken are special touches that take the chicken from ordinary to extraordinary.
Tammy Hall says
Can I use boneless skinless chicken breasts?
Amy Casey says
Yes you can use boneless chicken breasts. Boneless chicken thighs are delicious too.
Tammy Hall says
Thank you. I am making this today.
Amy Casey says
You're so welcome! I hope you enjoy my recipe Tammy.
Christopher Monek says
Look very good
Amy Casey says
Thank you so much!