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.
Raspberry Balsamic Chicken
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 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.