Chicken Breasts with Raspberry Sauce

Chicken Breasts with Raspberry Sauce

  • Prep: 5 min
  • Cook Time: 20 min
  • Total: 25 min
  • Serving: 4 Servings

Pan-seared chicken breasts are complimented by a sweet-tart raspberry sauce in this 20 minute dinner recipe. Serve with rice and mixed steamed vegetables.


  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1-1/2 tablespoons olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar


  1. Place the thyme, sage, salt, and pepper in a small bowl and mix to combine.
  2. Rub the chicken breasts with the thyme mixture, coating on both sides.
  3. Place the olive oil in a large sauté pan over medium heat. Add the chicken and cook for 10 minutes, turning once, until no longer pink, then transfer the chicken to a plate and keep warm.
  4. Place the jam, orange juice and vinegar into the pan and whisk to combine. Bring the mixture to a boil, cook for 2 minutes and then spoon over the chicken. Serve immediately.

Filed Under:



Comments on "Chicken Breasts with Raspberry Sauce"