Raspberry Chipotle Glazed Chicken Breasts
Elevate your dinner table with the bold and vibrant flavors of Raspberry Chipotle Glazed Chicken Breasts. This tantalizing recipe combines the sweetness of fresh raspberries and honey with the smoky heat of chipotle peppers, creating a perfectly balanced glaze that caramelizes beautifully on juicy, golden-browned chicken breasts. With a quick stove-to-oven cooking method, this dish delivers a gourmet result in under 40 minutes, making it perfect for weeknight meals or special occasions. Finished with a sprinkle of fresh cilantro, this sweet-and-spicy entrée pairs wonderfully with roasted vegetables, wild rice, or a crisp green salad for a complete and satisfying meal. Impress your family and guests with a dish that’s as stunning as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 cup Fresh raspberries
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 1 pepper Chipotle peppers in adobo sauce
- 2 cloves Garlic, minced
- 0.25 cup Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and ground black pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts in the skillet for 2-3 minutes on each side until golden brown. Remove from heat and set aside on a plate.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Add the fresh raspberries, honey, apple cider vinegar, chipotle pepper, and water to the skillet. Stir the mixture and let it simmer for 5-7 minutes until the raspberries break down and the sauce thickens slightly.
Use a spoon or spatula to mash the raspberries for a smoother sauce consistency.
Return the seared chicken breasts to the skillet, spooning the raspberry chipotle glaze over the chicken.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Plate the chicken breasts and drizzle them with additional glaze from the skillet.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 6.1 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2077 mg | 44% | |
*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.
