Some nights, you just want something different for dinner. That’s exactly how I discovered raspberry chicken – a combination that might sound unusual at first, but trust me, it works! I first tried it when looking for ways to use up the extra berries from our weekend farmer’s market haul.
The sweet and tangy flavor of raspberries pairs surprisingly well with chicken, creating a sauce that my kids now request at least once a month. The best part? It’s not complicated at all. You probably have most of the ingredients in your kitchen right now. I love making this on busy weeknights when I need something that feels special but doesn’t take hours to prepare.
And if you’re wondering whether fruit really belongs in your main course – well, I was skeptical too. But this recipe changed my mind, and I bet it’ll change yours as well. Let’s get cooking!
Why You’ll Love This Raspberry Chicken
- Quick weeknight dinner – Ready in just 35-45 minutes, this chicken dish fits perfectly into your busy schedule while still delivering restaurant-quality results.
- Unique flavor combination – The sweet raspberries paired with savory mushrooms and garlic create an unexpected but delicious combination that makes this dish special.
- Easy-to-find ingredients – Most ingredients are common kitchen staples, and you can even use frozen raspberries if fresh ones aren’t in season.
- Elegant presentation – The raspberry sauce makes this simple chicken dish look fancy enough for dinner parties, yet it’s easy enough for regular weeknight cooking.
- Healthy main course – Using lean chicken breast and fresh ingredients, this recipe gives you a nutritious meal without heavy cream or excessive butter.
What Kind of Chicken Should I Use?
For this recipe, boneless, skinless chicken breasts are the way to go, but you’ve got some options when it comes to thickness. If your chicken breasts are really thick, you might want to butterfly them or pound them to an even thickness of about half an inch – this helps them cook more evenly and speeds up cooking time. Regular chicken cutlets from the store work great, but if you’re buying full breasts, look for ones that are similar in size so they’ll cook at the same rate. Fresh chicken is best, but if you’re using frozen, just make sure it’s completely thawed and patted dry with paper towels before cooking to help get a nice golden crust.
Options for Substitutions
This recipe is pretty adaptable and here are some handy swaps you can try:
- Chicken breast cutlets: You can use regular chicken breasts (just pound them thin) or swap with chicken thighs – just cook them a few minutes longer. Turkey cutlets work great too!
- Fresh raspberries: If fresh raspberries aren’t in season, frozen ones work just fine – no need to thaw them first. In a pinch, you could even use blackberries or a mix of berries.
- White wine: No wine? Just use extra chicken broth and add a splash of white wine vinegar or lemon juice to get that same bright taste.
- Cremini mushrooms: Any mushroom variety works here – button mushrooms, shiitake, or even portobello (chopped up). You can skip them if you’re not a mushroom fan.
- Shallot: If you don’t have shallots, use 1/4 cup finely diced red or yellow onion instead.
- Balsamic vinegar: Red wine vinegar makes a good substitute, or try apple cider vinegar mixed with a tiny bit of honey for similar sweetness and tang.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking this raspberry chicken is getting the sauce consistency just right – avoid rushing the reduction process, as the sauce needs time to thicken naturally and develop its flavors. A common mistake is overcooking the chicken breasts while waiting for the sauce to reduce, so it’s best to remove them from the pan once they reach 155°F and let them rest while finishing the sauce. When working with fresh raspberries, avoid stirring them too aggressively into the sauce or they’ll completely break down – instead, add them gently at the very end and let them warm through for just a minute or two. For the best flavor development, make sure to properly brown the mushrooms before adding the liquid ingredients, giving them enough space in the pan and resisting the urge to stir too frequently.
What to Serve With Raspberry Chicken?
This sweet and savory chicken dish pairs really well with simple sides that let the raspberry sauce shine. A bed of fluffy white rice or creamy mashed potatoes works great for soaking up all that delicious sauce. For vegetables, try serving it with steamed asparagus, roasted Brussels sprouts, or a mix of sautéed green beans – these lighter sides balance out the richness of the dish nicely. Since the chicken already has such interesting flavors going on, keep your sides pretty simple and let them complement rather than compete with the main dish.
Storage Instructions
Keep Fresh: This raspberry chicken dish will stay good in the fridge for up to 3 days when stored in an airtight container. The sauce might thicken a bit in the fridge, but don’t worry – that’s totally normal! If you’re meal prepping, I’d suggest storing the chicken and sauce separately from any side dishes.
Freeze: While you can freeze this dish, keep in mind that the texture of the raspberries might change a bit when thawed. If you decide to freeze it, place it in a freezer-safe container and use within 2 months. The sauce might separate slightly when frozen, but it’ll come back together when reheated.
Reheat: To warm up your raspberry chicken, heat it gently in a covered pan over low heat, adding a splash of chicken broth if the sauce seems too thick. You can also use the microwave – just heat in 30-second intervals, stirring in between. The key is to heat it slowly to keep the chicken tender and prevent the sauce from breaking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 90-100 g
- Fat: 50-60 g
- Carbohydrates: 20-30 g
Ingredients
- 4 skinless, boneless chicken breast cutlets
- Salt and ground black pepper to taste
- 1/4 cup olive oil
- 4 garlic cloves, chopped
- 1 large shallot, chopped
- 1 cup chicken broth
- 1/2 cup white wine
- 6 ounces sliced cremini mushrooms
- 1 cup fresh raspberries
- 1 tablespoon butter (unsalted)
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
Step 1: Sear the Chicken
Start by seasoning the chicken with salt and pepper.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot but not smoking, add the chicken to the skillet.
Sear the chicken for 3 minutes on each side, achieving a nice golden-brown color.
Remove the chicken from the skillet and set it aside for later use.
Step 2: Prepare the Sauce Base
Using the same skillet with the flavorful drippings, add the garlic and shallot.
Cook them over medium heat for about 1 minute until they are fragrant.
Pour in the chicken stock and wine, allowing them to cook together until slightly reduced, about 10 minutes.
Step 3: Cook the Mushrooms and Simmer the Chicken
Add the sliced mushrooms to the skillet with the reduced sauce.
Lower the heat to a simmer and return the seared chicken to the skillet.
Cover the skillet and let the chicken cook through completely, which should take approximately 10 additional minutes.
Step 4: Add the Finishing Ingredients
To finish the dish, add the raspberries, butter, balsamic vinegar, and lemon zest to the skillet.
Stir everything together and continue cooking, uncovered, for an additional minute, allowing the flavors to meld together.
Step 5: Serve
Once everything is cooked through and well combined, serve the chicken hot with the sauce and toppings.
Enjoy the delightful blend of savory and fruity flavors.
Recipe courtesy of Trisha Yearwood
