Savory Jelly Glazed Chicken

Name: Savory Jelly Glazed Chicken
Total time: 30 min
Ingredients: 1 chicken breast; 2 tablespoons jelly (preferably apricot or raspberry); 1 tablespoon soy sauce; 1 teaspoon garlic powder; 1 teaspoon olive oil; Salt and pepper to taste; Fresh herbs for garnish (optional)

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30 minTotal time

easyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

1 chicken breast
2 tablespoons jelly (preferably apricot or raspberry)
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Ingredient substitutions

Apricot or raspberry jelly Orange marmalade for a similarly sweet, fruity glaze.
Soy sauce Tamari in the same amount for a similar savory, salty flavor.
Fresh herbs Chopped parsley or chives; either works as a fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein32 g

Carbohydrates22 g

Fat11 g

Fiber 0 g · Sugar 18 g · Sodium 780 mg

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This unique dish features chicken breasts glazed with a sweet and tangy jelly sauce, creating a delightful balance of flavors. Perfect for those who want to try something new and exciting!

Main Dish

Steps

Preheat your oven to 375°F (190°C).
In a small bowl, mix the jelly, soy sauce, garlic powder, salt, and pepper to create the glaze.
Heat olive oil in a skillet over medium heat and sear the chicken breast for about 2-3 minutes on each side until golden brown.
Transfer the chicken to a baking dish and pour the jelly glaze over it, ensuring it’s coated well.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the glaze is bubbly.
Remove from the oven, let it rest for a few minutes, then garnish with fresh herbs if desired before serving.

Tips for Savory Jelly Glazed Chicken

A glossy glaze that clings to the chicken is a useful visual cue; if it looks watery, allow a little more time for it to bubble and thicken.
A very thick breast may need longer than a thin one, so check the center for opaque meat and clear juices rather than relying on time alone.
Let the chicken rest briefly before slicing; cutting immediately can let its juices run out.