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30 Minute Dinner: Balsamic Raspberry Chicken

By Cheri Liefeld
Created January 10, 2017
You can't miss with this mouthwatering meal that's ready in less than 30 minutes!

At the end of a work day, the last thing I want to do is spend a long time cooking dinner. That is why this Balsamic Raspberry Chicken a favorite weeknight meal of mine. It is sweet and tart, but the kids love it, too. I love it because dinner can be served in less than 30 minutes. That is about the same time it would take to go out and bring back food from a drive-thru. Plus, it's more healthy and delicious! 

To make this chicken, combine the preserves, vinegar and raspberry liqueur in a bowl. (You can even mix it all together the night before and refrigerate until ready to cook.) Then saute the onions.

Balsamic Raspberry Chicken

Add the chicken and brown on both sides.

Balsamic Raspberry Chicken

Remove chicken from the pan and add the sauce. This cooks really quickly!

Balsamic Raspberry Chicken

Place the chicken on a plate and pour the sauce over. Sprinkle a few raspberries on top and serve. This fruity chicken pairs well with rice and snap peas or asparagus.

Balsamic Raspberry Chicken

Balsamic-Raspberry Chicken

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Ingredients

    • 1/2cup raspberry preserves
    • 2tablespoons balsamic vinegar
    • 1tablespoon raspberry-flavored liqueur, if desired
    • 4boneless skinless chicken breasts
    • 3teaspoons dried thyme leaves
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    • 2teaspoons olive oil
    • 1/2cup chopped red onion
    • 1/4cup fresh raspberries

Directions

  • 1In small bowl, mix preserves, vinegar and liqueur; set aside.
  • 2Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
  • 3In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.

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