Raspberry Chicken

Raspberry Chicken

The Spruce / Karen Hibbard

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
240 Calories
7g Fat
24g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 240
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 51mg 17%
Sodium 528mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Total Sugars 15g
Protein 20g
Vitamin C 18mg 90%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 288mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The raspberry chicken breasts are grilled, pan-grilled, or broiled and then served with a very easy raspberry sauce.

This raspberry chicken recipe makes a tasty meal with hot cooked rice or a small pasta, such as orzo or ditalini. Or serve the chicken with another grain, like farro, quinoa, or couscous. Add cooked spinach or broccoli for a fabulous meal. Or slice the cooked chicken and arrange it on fresh spinach leaves with thinly sliced red onions. Drizzle some of the sauce over the chicken.

The chicken is marinated briefly with a balsamic vinaigrette, homemade (below) or purchased. 

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Raspberry Chicken ingredients

    The Spruce / Karen Hibbard

  2. Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets.

    chicken on a cutting board, covered in plastic

    The Spruce / Karen Hibbard

  3. Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette.

    chicken sprinkled with salt and pepper and brushed with balsamic vinaigrette

    The Spruce / Karen Hibbard

  4. Cover and refrigerate.

    chicken covered in plastic wrap

    The Spruce / Karen Hibbard

  5. Clean the raspberries and put a few aside for garnish.

    rasberries in a colander

    The Spruce / Karen Hibbard

  6. In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.

    raspberry sauce ingredients in a pot

    The Spruce / Karen Hibbard

  7. Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly.

    raspberry sauce in a pot

    The Spruce / Karen Hibbard

  8. Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate the sauce and warm it up when ready to serve.

    raspberry sauce in a bowl

    The Spruce / Karen Hibbard

  9. Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts.

    chicken on a grill pan

    The Spruce / Karen Hibbard

  10. Arrange the chicken on a platter or individual plates. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.

    Raspberry Chicken

    The Spruce / Karen Hibbard

Quick Balsamic Vinaigrette Recipe

Combine 1/4 cup of extra-virgin olive oil with 2 tablespoons of balsamic vinegar, about 1 teaspoon of honey or granulated sugar, 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of garlic powder, and salt and pepper, to taste. Shake or whisk until well blended.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • Slice the raspberry chicken and serve it with some of the sauce over fresh baby spinach leaves with sliced red onions.
  • Add 2 teaspoons of lemon or orange zest to the sauce mixture.
  • Spice the sauce up with a few teaspoons of minced jalapeño or chipotle chile peppers.