Joe’s Pan Seared Chicken Breasts with Raspberry Balsamic Glaze

Three beautifully pan-seared chicken breasts topped with a rich, dark raspberry balsamic glaze are arranged on a white, oval platter. The chicken is garnished with fresh thyme sprigs and scattered raspberries, creating a vibrant presentation. The dish is surrounded by elegant gold serving utensils, a bowl of fresh raspberries, and a small plate holding extra glaze. The light pink table setting enhances the sophisticated, fruity appeal of the meal.

This recipe takes simple chicken breasts and transforms them into an elegant and flavorful dish. The sweet and tangy raspberry balsamic glaze pairs perfectly with the tender, juicy chicken. Plus, it reheats beautifully for lunch the next day!

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Serving Size: 6
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Ingredients

  • 6 chicken breasts, boneless and skinless
  • 1/2 cup onion, chopped
  • 1/2 cup raspberry preserves
  • 3 Tbl balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 2-3 Tbl olive oil

Instructions

  1. In small bowl, mix onion, raspberry preserves, vinegar, garlic, thyme, pepper and salt.
  2. Pat chicken breasts dry, and season with additional salt and pepper, if desired. Warm olive oil in large skillet. Cook chicken over medium-high heat, 3 minutes per side, until juices run clear. Remove chicken from pan and reduce heat to medium.
  3. Add raspberry balsamic mixture to pan, scraping the crunchy bits from the bottom of the pan. Cook for 1-2 minutes, until slightly thickened. Return chicken to skillet; spoon glaze over chicken until glaze coats nicely and a thermometer inserted in chicken reads 165° F.

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