Raspberry Basil Chicken

Raspberry Basil Chicken

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Raspberry Basil Chicken is a new favorite at our house, a big hit with all three of my boys.  Just the other night, Mr. Native Texan suggested that I serve the sauce at every meal, so he can pour it over everything he eats.

I’ll take that as a compliment!

I always get a hankerin’ to make Raspberry Basil Chicken when my own basil is growing like crazy out in the garden.  Bonus points if you use homemade jam!

By the way, I often make Raspberry Basil Chicken with blueberry jam.  Which technically makes it Blueberry Basil Chicken, but oh well.  It’s fantastic either way.

Serve Raspberry Chicken with a bunch of simple, healthy sides such as…

And the leftovers are highly versatile, so go ahead and make plenty of this delicious chicken.

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Raspberry Basil Chicken

  • Author: Yankee Homestead

Ingredients

Scale
  • 46 boneless skinless chicken breasts or 68 boneless skinless thighs
  • 1/3 cup fruit-only raspberry jam (or blueberry jam)
  • 1/4 cup pineapple juice (or water + liquid stevia to taste)
  • 3 TB wheat-free tamari soy sauce or liquid aminos
  • 12 TB balsamic vinegar
  • 1 tsp dried basil leaves (or a bunch of chopped fresh basil)
  • 1/4 tsp unrefined sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp dry mustard
  • 1/4 tsp chili powder
  • 1/4 tsp curry powder
  • 1 small garlic clove, minced

Instructions

  1. Place chicken in greased, shallow baking dish.
  2. Whisk together remaining ingredients and pour half over chicken, reserving the other half for later.
  3. Marinate chicken for at least 30 minutes in the fridge.
  4. Preheat oven to 350°.
  5. Bake chicken for 30-45 minutes.
  6. Heat remaining sauce and serve over chicken.
  7. Garnish with fresh basil, if you like.

Notes

Be sure to use a really good balsamic vinegar. It really makes the recipe!

Adapted from Cooking Free.

Raspberry Basil Chicken | Yankee Homestead
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Raspberry Basil Chicken
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

9 Comments

  1. Melissa on 09/20/2012 at 5:13 pm

    Ok, I’m going to try this! We have a good ol’ standard that we have every other week that is very similar, but has less healthy ingredients! I am looking forward to adding a 3rd chicken option to my repitroire!

  2. mmacy on 09/24/2012 at 9:46 pm

    Having this tonight … I wasn’t able to get the balsamic vinegar, but I have a balsamic vinaigrette dressing that is GF, so I’m using that. It wasn’t enough liquid to my liking, so I used 1/3 c of the dressing rather than just a few TBS – hopefully it will be ok? I also didn’t have chili powder, so I used crushed red peppers instead. Should be interesting!! I am usually quite a disaster in the kitchen!

  3. Deirdre on 11/30/2012 at 5:33 pm

    Made this last week and the Fam loved it! I have two picky teenagers…go figure? Thanks Again & keep the delicious (& healthy) recipes coming.

    • Yankee Homestead on 11/30/2012 at 6:56 pm

      Glad you enjoyed it! Thanks for the encouragement! (Question: as they get older, do kids get pickier, less picky or just picky about different things?) 🙂

    • Yankee Homestead on 11/30/2012 at 6:59 pm

      Melissa, how did it turn out?

  4. Kristen Hickman on 04/09/2013 at 10:50 am

    Tried this recipe last night and had success yet again! I followed the recipe except I omitted the curry powder (husband doesn’t like it), and everyone went back for seconds. Thanks again!

    • Kathleen on 04/09/2013 at 11:14 am

      Yay! Glad everyone enjoyed it. 🙂

  5. Teresa on 04/21/2015 at 1:31 am

    did you ever try it with the frozen cooked berries?

    • Kathleen on 05/06/2015 at 12:24 am

      Teresa–Hmmmm, I think so. I think the version with jam is definitely more tasty!

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