Raspberry Sauce Chicken Recipe

  • on April 1, 2017
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Raspberry Sauce Chicken Recipe


Raspberry Sauce Chicken Recipe


Raspberry Sauce Chicken Recipe

Raspberry Sauce Chicken Recipe


With the undeniable prominence of kid-friendly food, adults couldn’t help but adjust their meals around it these days. Here is a family friendly recipe which takes minimal time, effort and ingredients to provide a satisfying meal for everybody. Being the main ingredient, Raspberry preserves add a wonderful new flavor to the chicken. You can also adapt this recipe to other fruit preserves. Using fresh thyme as a part of the dish intensifies the flavors. The blend of subtle flavors makes this sauce a good combination with almost every other dish. Try this recipe when you can’t think of what to make with the chicken.


      3 boneless and skinless chicken breasts

      ½ cup raspberry preserves

      1 ½ tablespoons balsamic vinegar

      2 tablespoons olive oil

      ¼ teaspoon freshly ground black pepper

      ¼ teaspoon cayenne pepper

      1 medium sized onion (chopped)

      Non-stick cooking spray

      1 tablespoon soy sauce

      1 tablespoon fresh thyme leaves

      2 tablespoons water

      Salt to your taste

      For garnish ( 1 tablespoon fresh parsley or handful of fresh raspberries)


Preheat oven to 350 degrees F. Take a rimmed baking sheet lined with foil; coat with non-sticky cooking spray. Set aside.

Rinse the chicken under running water; pat dry with a paper towel. Trim off any visible fat. Cover the chicken breast with a wax paper or plastic wrap; lightly pound on it with the help of a meat mallet to ¼ inch thickness.

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Put it in a bowl and season with salt, pepper and thyme on both sides evenly.

Image result for fresh thyme and pepper and salt

Heat 1 tablespoon olive oil in a non-stick skillet over medium flame. Place seasoned chicken pieces using tongs in the skillet as a single layer; cook it for 7 minutes on each side, turning once or twice in the process. When chicken is done transfer it to a serving plate; cover with a foil to lock the heat.

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To the same skillet add remaining olive oil; when the oil is hot enough, put chopped onions and fry. While stirring frequently cook for 3 minutes until onions becomes fragrant.

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Add ½ cup raspberry preserves with 1 tablespoon of soy sauce, 1 ½ tablespoons of balsamic vinegar, 2 tablespoons of water and ¼ teaspoon cayenne pepper to the onions; let it cook for 2-3 minutes with continuous stirring. Off the heat when sauce gets desired thickness. Uncover the chicken; spoon the sauce over chicken. Garnish it with fresh parsley or with fresh raspberries. Enjoy the raspberry sauce chicken with mashed potatoes and steamed vegetables.

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Notes & Tips:

      Use leftover chicken of this dish to make a delicious salad.

      If you use low sodium soy sauce make sure to adjust salt quantity.

      Apricot and blackberry preserves can be used to make similar kind of dish.

      Chicken legs and thighs will also work for this recipe.

      Adjust spices and quantities according to your likes.

      Cooking time depends on the thickness of the chicken.






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