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Raspberry Chicken

Cook Time 12 minutes
Total Time 12 minutes
Servings 4
Author Holly


  • 4 boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 cup Raspberry jam I used seedless
  • 1 Tablespoon pureed chipotle peppers in adobo sauce*
  • 1/2 Tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt


  • Heat olive oil in a large, non-stick skillet over medium-high heat. Pound chicken to 1/2 inch thickness. Season both sides with salt and pepper.
  • Cook chicken in skillet, on each side for 5 minutes, or until completely done in center. Remove from skillet and set aside to rest.
  • Meanwhile, in a medium saucepan, add Raspberry jam, pureed chipotle peppers in adobo, apple cider vinegar, garlic powder, onion powder and salt. Cook mixture over medium heat until it comes to a boil. Reduce heat to low and keep warm until chicken is done.
  • Serve each piece of grilled chicken with 1/4 cup of Raspberry sauce drizzled over the top.


*You can find Chipotle Peppers in Adobo Sauce in the Mexican food aisle in most grocery stores.
* Use half the amount of Chipotle peppers to reduce the heat in the sauce.