Balsamic Raspberry Garlic Chicken is a long standing family favorite. I love recipes like this. Mix all of these wonderful flavors together. Stir, dump mixture all over the top of your chicken and bake! Recipes do not get any easier than that! I wish more were!
I always use raspberry jam for this Balsamic Raspberry Garlic Chicken recipe and the full 1/2 of a cup. My friend and her family use raspberry jelly because they don’t like the seeds that you find in the raspberry jam! The choice is up to you!
We love raspberries and luckily we end up with so many from our bushes that we get to use them in so many things. I find raspberries work beautifully with chicken and we have two other recipes besides this Balsamic Raspberry Garlic Chicken recipe that you should have a look at. All are fabulous in my opinion! You will have to let me know what you think!
Balsamic Raspberry Garlic Chicken
- 4 chicken breast, boneless, skinless
- 1/4-1/2 cup raspberry jam, more or less to taste
- 1/4 cup balsamic vinegar
- 3 tblsp. dijon or yellow mustard
- 2 tblsp. orange juice
- 1/4 cup shallots or red onion, diced
- 2 tblsp. garlic, minced
- 1 tsp sage, dried
- 1 tsp thyme, dried
- 1/2 tsp salt
- 1/2 tsp pepper
- cooking spray
Preheat your oven to 350 degrees. Prepare a 13x9 pan with tinfoil lightly coated with cooking spray. Place chicken, as evenly spaced as possible, in your prepared baking pan and set aside.
In a medium sized bowl, combine jam, balsamic vinegar, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots or onions and garlic. Set aside.
Pour jam mixture evenly over top of all of your chicken. Cover with tinfoil and bake for 25 minutes.
Remove pan from oven. Discard tinfoil. Spoon or baste mixture over chicken to coat again as evenly as possible. Bake uncovered for another 15-20 minutes. Cooking time will depend on the size of your chicken breasts. We even baste one last time before removing chicken from the oven and broil for a minute or two for a beautiful finish on top. Enjoy!