raspberry balsamic chicken

Raspberry Balsamic Chicken in Under 30

Make a quick, weeknight dinner with all the flavors of a gourmet meal. This raspberry balsamic chicken is sweet, tangy, and takes less than thirty minutes to make!

Sarah Alvord shares the recipe will become your new favorite go-to.

Find more of Sarah’s recipes on Instagram, @feedingyourfam, or at www.feedingyourfam.com.


Raspberry Balsamic Chicken


  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • salt
  • black pepper
  • 1 cup chopped onion
  • 3/4 cup balsamic vinegar
  • 1/4 cup raspberry preserves
  • 3 tbsp fresh basil, sliced


  • Season chicken breasts with salt and pepper. In a large skillet over medium heat, heat up 2 tablespoons olive oil.
  • Cook the chicken breasts for 3-4 minutes on each side until cooked through.
  • Remove the chicken from the pan. Add in the last tablespoon of olive oil and saute chopped onions until transparent.
  • Combine the balsamic vinegar and raspberry preserves. Pour into the pan with the onions. Using a wooden spoon deglaze the bottom of the pan.
  • Simmer the balsamic and raspberry for 3-5 minutes until thickened.
  • Add back in the chicken and cook it to 165ºF. Sprinkle with fresh basil and serve.

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