Raspberry Glazed Chicken
Cooking: 16-20min Serves: 4-6
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Raspberry Glazed Chicken


1 tsp Chipotle Infused Olive Oil
1 tsp Tuscan Herb Infused Olive Oil
½ cup chopped red onion
1½ tsp minced fresh or ½ teaspoon dried thyme
½ tsp sea salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 c seedless raspberry preserves
2 tablespoons Raspberry Balsamic Vinegar
½ tsp fresh ground pepper


Heat oils in a large nonstick skillet over medium-high heat until hot. Add onion and sauté 5 minutes. Combine thyme and ¼ teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add ¼ teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Return chicken to pan, turning to coat. Cook 5 min longer spooning raspberry sauce over chicken until the sauce thickens and coats the chicken.