Raspberry-Chipotle Glazed Chicken

Sweet, smoky, and just spicy enough — this one-pan chicken gets a glossy raspberry-chipotle glaze that's equally at home over rice or sliced onto a salad. Weeknight-fast, dinner-party-worthy.

Ingredient Spotlight. Our Chipotle Infused Olive Oil brings smoky, low chili heat to the sear, and our Raspberry Dark Balsamic Vinegar reduces into a jammy, tart-sweet glaze that plays off it perfectly.

Ingredients

• 4 chicken breasts · salt & pepper
• 3 Tbsp Chipotle Infused Olive Oil (divided)
• 1 cup onion, chopped
• ¾ cup Raspberry Dark Balsamic · ¼ cup raspberry preserves
• 3 Tbsp fresh basil, torn

Instructions

1. Season the chicken. Sear in 2 Tbsp of the Chipotle oil over medium, ~4 minutes per side; remove.
2. Add the onion and last Tbsp of Chipotle oil; cook until translucent.
3. Stir together the Raspberry balsamic and preserves; pour into the pan. Simmer 3–4 minutes until thickened.
4. Return the chicken and cook to 165°F, spooning glaze over the top. Finish with torn basil.

Chef's Notes

• Slice the chicken thick and spoon extra glaze over — it's the best part.
• Serve over coconut rice or a bed of greens to catch the sauce.

Make It Yours

• More heat? A few drops of our Chipotle Infused Olive Oil at the finish, or fresh chili.
• Swap our Strawberry Dark Balsamic Vinegar for a milder, sweeter glaze.

Allergens: none of the major allergens.

Sweet-and-smoky is a combination the Chipotle oil was born for — come taste it.