Summer Raspberry Chicken
Transform your summer dinners with this irresistible Summer Raspberry Chicken recipe, a perfect balance of sweet and savory flavors. Tender, golden-seared chicken breasts are simmered in a tangy balsamic glaze infused with fresh raspberries, honey, and a touch of garlic. This delightful dish features a vibrant homemade raspberry sauce, thickened to perfection and complemented by fragrant rosemary. It’s a quick and easy one-pan dish, ready in under 45 minutes, making it ideal for weeknight meals or elegant gatherings. Serve with roasted potatoes, rice, or a crisp green salad to complete a meal that’s as delicious as it is visually stunning. Perfect for showcasing fresh, seasonal raspberries, this recipe is a must-try for lovers of sweet-savory cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup fresh raspberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat a large skillet over medium heat and add olive oil.
Season both sides of the chicken breasts with salt and black pepper.
Sear the chicken breasts in the skillet for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Add the balsamic vinegar, honey, and chicken broth to the skillet, stirring to combine and deglazing the pan by scraping up any browned bits.
Reduce the heat to low and return the chicken breasts to the skillet. Cover and simmer for 15 minutes, or until the chicken is cooked through.
While the chicken is cooking, mash half of the raspberries in a small bowl and set aside the rest for garnish.
In a separate small bowl, mix the cornstarch and water to create a slurry.
Once the chicken is fully cooked, remove it from the skillet. Add the mashed raspberries to the sauce, followed by the cornstarch slurry. Stir well and bring to a gentle boil to thicken the sauce.
Return the chicken breasts to the skillet and spoon the raspberry sauce over them. Cook for an additional 3 minutes to let the flavors meld.
Sprinkle the chopped rosemary and reserved whole raspberries over the top.
Garnish with fresh parsley if desired, and serve the chicken warm with your choice of side dishes such as rice, roasted potatoes, or a fresh green salad.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 22.5 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2108 mg | 45% | |
*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.
