Print Recipe

Raspberry Balsamic Glazed Chicken


  • 1 teaspoon vegetable oil
  • Cooking spray
  • 1/2 cup red onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, divided
  • 4 boneless, skinless chicken breast halves
  • 1/3 cup seedless raspberry preserves
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon pepper


  1. Heat oil in nonstick skillet coated with cooking spray over medium high heat until hot. Add onion and sauté for 5 minutes.
  2. Combine thyme and 1/4 teaspoon of the salt; sprinkle over chicken.
  3. Add chicken to skillet and sauté for 6 minutes on each side or until done. Remove chicken from skillet and keep warm.
  4. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, preserves, vinegar and pepper, stirring constantly until the preserves melt.
  5. Spoon sauce over chicken.

Yield: 4 servings

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