Raspberry Balsamic Glazed Chicken is sautéed chicken tenders rubbed with fresh thyme and finished with a delicious sauce featuring raspberries, balsamic vinegar and a smidgen of butter.
- 2 tablespoons extra virgin 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)
- 1/3 cup seedless raspberry preserves (such as Polaner All Fruit Spreads)
- 1/2 cup reduced sodium chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons toasted slivered almonds
- 1 cup fresh raspberries
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: entree
- Method: Stove top
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 403
- Sugar: 17.5 g
- Sodium: 130 mg
- Fat: 18.3 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 26.1 g
- Fiber: 2.9 g
- Protein: 33.7 g
- Cholesterol: 111 mg
Keywords: balsamic glazed chicken, raspberry chicken, dinner ideas, chicken recipes, 30 minute dinner