Savory Chicken in Raspberry Cream Sauce
Delight your taste buds with this elegant Savory Chicken in Raspberry Cream Sauce—a perfect union of rich, creamy flavors and a hint of fruity sweetness. Juicy seared chicken breasts are nestled in a velvety sauce made with heavy cream, savory chicken broth, and the subtle tartness of raspberry preserves, all enhanced by the aromatic touch of fresh thyme and minced shallots. This quick yet show-stopping dish, ready in just 45 minutes, is ideal for both weeknight dinners and special occasions. Serve it with roasted vegetables or fluffy mashed potatoes and finish with fresh raspberries for a sophisticated garnish that adds a pop of color and flavor. Whether you're looking for a unique chicken recipe or a creamy sauce with a gourmet twist, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 0.5 cup chicken broth
- 0.75 cup heavy cream
- 3 tablespoons raspberry preserves
- 0.5 cup fresh raspberries (optional, for garnish)
- 1 teaspoon fresh thyme, chopped
Instructions
Begin by patting the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallot and cook for 2 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.
Carefully pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream, raspberry preserves, and thyme. Whisk until the sauce is smooth and creamy, then let it simmer gently for 5-6 minutes to thicken, stirring occasionally.
Return the chicken breasts and any accumulated juices on the plate to the skillet. Spoon the raspberry cream sauce over the chicken to coat, and let it warm through for 2-3 minutes.
Serve the chicken hot, topped with extra sauce. Garnish with fresh raspberries and additional thyme if desired. Pair with roasted vegetables, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 36.4 g | ||
| Protein | 220.1 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2171 mg | 46% | |
*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.
