Savory Jam-Glazed Chicken

Name: Savory Jam-Glazed Chicken
Total time: 30 min
Yield: 1 serving
Ingredients: 1 chicken breast (about 6 oz); 2 tablespoons fruit jam (such as apricot or raspberry); 1 tablespoon soy sauce; 1 teaspoon olive oil; Salt and pepper to taste; Fresh herbs for garnish (optional)

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30 minTotal time

easyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

1 chicken breast (about 6 oz)
2 tablespoons fruit jam (such as apricot or raspberry)
1 tablespoon soy sauce
1 teaspoon olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Ingredient substitutions

Chicken breast A boneless, skinless chicken thigh of similar size; expect a slightly longer cooking time.
Fruit jam An equal amount of orange marmalade for a similarly sweet, tangy glaze.
Soy sauce An equal amount of tamari for a similar savory, salty flavor.

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein39 g

Carbohydrates20 g

Fat6 g

Fiber 0 g · Sugar 17 g · Sodium 780 mg

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This delightful dish combines tender chicken with a sweet and tangy jam glaze, creating a perfect balance of flavors. Ideal for a quick and impressive dinner, this recipe is sure to please your palate.

Main Dish

Steps

Preheat your oven to 375°F (190°C).
In a small bowl, mix the jam and soy sauce until well combined.
Season the chicken breast with salt and pepper on both sides.
Heat the olive oil in an oven-safe skillet over medium heat.
Sear the chicken breast for about 2-3 minutes on each side until golden brown.
Pour the jam mixture over the chicken in the skillet, ensuring it's coated.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).
Remove from the oven, let it rest for a few minutes, then slice and garnish with fresh herbs if desired.

Tips for Savory Jam-Glazed Chicken

The glaze should look glossy and cling to the chicken; if it darkens too quickly, shield the skillet loosely with foil.
A thin breast cooks faster than a thick one, so start checking early; the center should be opaque and the juices clear.
Use an oven-safe skillet with enough room around the breast so the glaze can bubble without crowding.