Savory Jelly Glazed Chicken

Name: Savory Jelly Glazed Chicken
Total time: 30 min
Yield: 1 serving
Ingredients: 1 chicken breast (about 150g); 2 tablespoons of fruit jelly (such as raspberry or apricot); 1 tablespoon of soy sauce; 1 teaspoon of olive oil; 1 clove of garlic, minced; Salt and pepper to taste; Fresh herbs for garnish (optional)

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30 minTotal time

easyDifficulty

290kcal / serving

Ingredients

For 1 serving

servings

1 chicken breast (about 150g)
2 tablespoons of fruit jelly (such as raspberry or apricot)
1 tablespoon of soy sauce
1 teaspoon of olive oil
1 clove of garlic, minced
Salt and pepper to taste
Fresh herbs for garnish (optional)

Ingredient substitutions

Chicken breast Boneless, skinless chicken thighs; they may need a little longer to cook through.
Olive oil A neutral cooking oil such as canola oil.
Fresh herbs Chopped fresh parsley or chives.

Nutrition per serving

Estimated values for 1 serving, 290 kcal

Protein37 g

Carbohydrates16 g

Fat8 g

Fiber 0 g · Sugar 13 g · Sodium 700 mg

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This unique dish combines the sweetness of jelly with savory chicken to create a delightful main course. The jelly glaze adds a beautiful sheen and a burst of flavor that will surprise your taste buds.

Main Dish

Steps

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the jelly, soy sauce, minced garlic, salt, and pepper to create the glaze.
Heat olive oil in an oven-safe skillet over medium heat. Season the chicken breast with salt and pepper.
Sear the chicken breast in the skillet for 3-4 minutes on each side until golden brown.
Brush the jelly glaze generously over the chicken.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven, let it rest for a few minutes, and garnish with fresh herbs before serving.

Tips for Savory Jelly Glazed Chicken

The glaze should look glossy and cling to the chicken; if it darkens quickly, shield the pan loosely to prevent scorching.
A skillet with an oven-safe handle makes the stovetop-to-oven transition simple; otherwise, use an oven-safe baking dish.
Resting briefly helps the juices settle, while slicing too soon can leave the chicken drier.