Raspberry Chicken With Thyme Recipe

Name: Raspberry Chicken With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh raspberries; 8 fresh thyme sprigs plus; 1 teaspoon minced thyme; 4 boneless chicken breast halves, with skin; Salt and freshly ground pepper; 3 tablespoons cold unsalted butter, cut into pieces; 1 teaspoon olive oil; 1/3 cup dry white wine; 2 tablespoons balsamic vinegar; 1 shallot, minced; 1/2 cup chicken stock or canned low-sodium broth

Servings: persons

1 1/2 cups fresh raspberries
8 fresh thyme sprigs plus
1 teaspoon minced thyme
4 boneless chicken breast halves, with skin
Salt and freshly ground pepper
3 tablespoons cold unsalted butter, cut into pieces
1 teaspoon olive oil
1/3 cup dry white wine
2 tablespoons balsamic vinegar
1 shallot, minced
1/2 cup chicken stock or canned low-sodium broth

1
Press half of the raspberries through a fine stainless steel strainer; reserve the puree.
2
Tuck one thyme sprig under the skin of each chicken breast, loosening the skin as little as possible. Season the chicken with salt and pepper.
3
In a large, heavy, nonreactive skillet, melt 1/2 tablespoon of the butter in the oil over high heat. When the butter stops foaming, add the chicken, skin side down, and cook for 1 minute. Reduce the heat to moderate and cook until the skin is nicely browned, about 5 minutes longer. Turn the chicken and brown the second side, about 6 minutes. Transfer the chicken to a plate and keep warm in a low oven. Pour the fat from the skillet.
4
Add the wine, vinegar, shallot and minced thyme to the skillet and boil over moderately high heat for 2 minutes, stirring to deglaze the pan. Add the chicken stock and boil until reduced to 1/4 cup, about 5 minutes. Stir in the reserved raspberry puree and cook until warmed through. Remove from the heat and whisk in the remaining 2 1/2 tablespoons butter.
5
Slice the chicken breasts crosswise or leave them whole. Transfer to warmed plates and spoon the sauce on top or alongside. Garnish with the remaining thyme sprigs and whole raspberries and serve.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups fresh raspberries, 8 fresh thyme sprigs plus, 1 teaspoon minced thyme, 4 boneless chicken breast halves, with skin, and more.

Yes, Raspberry Chicken With Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raspberry Chicken With Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions