Glazed Chicken Recipe
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Rudi P.
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
This versatile recipe is a go-to for those times that you want a little something more from your chicken breasts than just throwing one on the grill. Also works with thighs or pork chops. You can substitute the onion jam with many other jams and flavor profiles. You just want to balance the sweetness of the jam with savory flavors and either some acid or heat. Add garlic and broth to play up with vinegars and jams for different flavors. Strawberry with balsamic and basil would be great in the spring, peach with jalapeno is delicious in the summer, and cherry with some chipotle would definitely be good anytime of the year. Make it your own based on what your family likes!
Ingredients
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2 chicken breasts from Flourish & Roam
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1 Tbsp Olive Oil
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2 cloves garlic
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2 Tbsp apple cider vinegar
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⅓ cup chicken broth
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½ cup onion marmalade or jam
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1 ½ Tbsp butter
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Salt & Pepper
Directions
Preheat oven to 375 degrees.
Season chicken breast on both sides with salt and pepper.
Pre-heat an oven safe pan over medium heat on the stove top. Add oil then chicken breasts.
Cook chicken breasts until browned on the bottom. The sides will start to become white when they are ready to flip. Approximately 3-5 minutes.
Flip and cook the opposite side until brown. Approximately another 4 minutes. They do not need to be cooked through at this point.
Remove chicken to plate and cover with foil.
Add the garlic to the pan and saute until beginning to brown, about 30-60 seconds.
Add the vinegar and scrape the chicken bits up with a wooden spoon.
Add the broth and the jam. You want to cook the jam down into the broth then reduce it until it’s the consistency of syrup. About 8 minutes.
Add the butter and stir until melted. Glaze should be thick and shiny.
Add the chicken to the pan, turning to coat in the glaze.
Place the pan in the oven and cook until chicken breast is cooked all of the way through and registers 145 degrees with a thermometer. About 8 minutes.
Serve chicken and top with glaze.
