Raspberry and Roasted Red Pepper Chicken Fillets
Elevate your weeknight dinners with this vibrant and flavor-packed Raspberry and Roasted Red Pepper Chicken Fillets recipe. Tender, seasoned chicken fillets are pan-seared to golden perfection, then simmered in a rich, velvety sauce made from juicy raspberries, smoky roasted red peppers, and a hint of honey and balsamic vinegar for a harmonious balance of sweet and tangy notes. The sauce, blended to a smooth texture, coats the chicken beautifully, creating a dish that feels both gourmet and comforting. Ready in just 40 minutes, this recipe is perfect for impressing guests or nourishing family. Garnished with fresh parsley and served with your favorite sides—like roasted vegetables or creamy mashed potatoes—this dish is a feast for both the eyes and the palate. Ideal keywords: "raspberry chicken recipe," "roasted red pepper sauce," "easy chicken dinner ideas," "sweet and savory chicken dish," "quick gourmet meals."
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken fillets
- 1 cup fresh raspberries
- 2 pieces roasted red peppers (jarred or freshly roasted)
- 0.5 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken fillets with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken fillets and cook for 4-5 minutes on each side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
Add the roasted red peppers, fresh raspberries, chicken stock, balsamic vinegar, and honey to the skillet. Cook for 5 minutes, stirring occasionally, until the raspberries begin to break down and the sauce thickens slightly.
Using an immersion blender (or transferring the mixture to a countertop blender), blend the sauce until smooth. (Optional: Strain the sauce through a fine-mesh sieve for a silkier texture.)
Return the sauce to the skillet over low heat. Add the cooked chicken back into the skillet and spoon the raspberry and roasted red pepper sauce over the fillets.
Simmer the chicken in the sauce for an additional 5-7 minutes to allow the flavors to meld.
Serve the chicken fillets hot, garnished with chopped fresh parsley. Pair with a side of roasted vegetables, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 66.4 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
