Raspberry Basil Chicken

Raspberry Basil Chicken 

One of my favorite parts of summer cooking is walking out to the garden for a handful of fresh basil and picking a bowl of raspberries before dinner. Recipes like this remind me why we work so hard to grow so much of our family’s food.

By mid-summer, our raspberry patch produces handfuls of berries nearly every day, and the basil seems to grow faster than I can harvest it. Raspberry Basil Chicken has become one of my favorite ways to bring those fresh flavors to the dinner table.

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The first time I made it, it was an instant hit. All three of our boys cleaned their plates, and Greg declared that the sauce deserved a permanent place on the menu. In fact, he joked that I should serve it with every meal so he could pour it over everything.

I’ll gladly take that as a compliment.

We always make this recipe with our own pasture-raised chicken, paired with basil picked fresh from the garden and homemade raspberry jam from the pantry. It’s one of those meals that feels a little special while still being easy enough for a busy weeknight.

Why You’ll Love Raspberry Basil Chicken

• Sweet, savory, and packed with fresh summer flavor.
• A wonderful way to use fruit-only or honey-sweetened raspberry jam.
• Fresh basil gives the sauce incredible flavor.
• Delicious with either chicken breasts or thighs.
• Easy enough for a weeknight but special enough for company.
• The sauce is so good, you’ll want extra for serving and leftovers.

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Ingredients You’ll Need

• Boneless, skinless chicken breasts or thighs: Both work well in this recipe. I usually use whichever we have in the freezer from our pasture-raised chickens. Need help sourcing local farm products? Get my tips here: How to Find Local Pastured Meat.
• Fruit-only or honey-sweetened raspberry jam: The star of the sauce, adding natural sweetness and bright raspberry flavor. Homemade is my favorite.
• Pineapple juice: Adds a subtle sweetness and balances the sauce, but don’t worry if you don’t have any. You can substitute water, adding a few drops of liquid stevia to taste if you’d like a little extra sweetness.
• Tamari or liquid aminos: Adds savory, umami flavor that balances the sweetness of the jam.
• Good-quality balsamic vinegar: One of the key flavors in the sauce, so use the best balsamic vinegar you have.
• Fresh basil: Fresh basil is essential for this recipe. It brings bright, summery flavor that pairs beautifully with the raspberries.
• Garlic: Just one clove adds depth without overpowering the other flavors.
• Unrefined sea salt: Enhances all the flavors in the sauce.
• Black pepper: Adds just a touch of warmth.
• Dry mustard: Gives the sauce a subtle tang and complexity.
• Chili powder: Adds a hint of smoky flavor without making the sauce spicy.
• Curry powder: A small amount rounds out the flavors. Most people won’t even realize it’s there, but they’d miss it if you left it out.

Homegrown & Homemade Notes

• This recipe showcases several ingredients we grow or make ourselves.
• Our pasture-raised chickens provide flavorful meat that pairs perfectly with fresh basil from the garden.
• When raspberries are in season, we preserve much of the harvest as honey-sweetened raspberry jam. Having homemade jam on the pantry shelf means we can enjoy recipes like this long after raspberry season ends.
• If you’d like to make your own, be sure to check out my Sugar-Free Canning Course, where I share exactly how I make our honey-sweetened raspberry jam, along with dozens of other naturally sweetened canning recipes.
• Fresh basil is essential in this recipe. During the summer, I walk out to the garden and snip a generous handful just before dinner. Its bright, fresh flavor is one of the things that makes this chicken so memorable.

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How to Make Raspberry Basil Chicken

1. Place the chicken in a lightly greased baking dish.
2. Whisk together the raspberry jam, pineapple juice, tamari, balsamic vinegar, fresh basil, garlic, salt, pepper, dry mustard, chili powder, and curry powder.
3. Pour half of the sauce over the chicken, reserving the remaining sauce for serving.
4. Marinate in the refrigerator for at least 30 minutes.
5. Bake at 350°F for 30 to 45 minutes, or until the chicken reaches an internal temperature of 165°F.
6. While the chicken bakes, gently warm the reserved sauce.
7. Spoon the warm sauce generously over the chicken before serving and garnish with additional fresh basil, if desired.

Tips for Success

• Use a good-quality balsamic vinegar. Since there are relatively few ingredients, its flavor really stands out.
• Fresh basil is what makes this recipe shine, so I don’t recommend substituting dried basil.
• I almost always double or even triple the sauce. We love having plenty to spoon over the chicken at dinner, and extra sauce makes the leftovers even better the next day. Just warm the reserved sauce separately before serving and reheating.
• For even more flavor, let the chicken marinate for several hours if you have the time.

What to Serve with Raspberry Basil Chicken

This chicken pairs well with all kinds of simple, wholesome sides. Some of our favorites include:

• Freshly baked sourdough
• Fresh Garlicky Green Beans
• Charred Broccoli with Garlic
• Maple Glazed Kale with Red Onion
• Crispy Balsamic Brussel Sprouts
• Roasted Sweet Potatoes and Apples
• Parmesan Herb Crusted Acorn Squash
• Savory Oven Roasted Potato Wedges
• Potato and Zucchini Skillet Hash
• Mashed Cauliflower Faux-tatoes

Be sure to spoon plenty of the extra sauce over your vegetables, too. It’s too good to waste.

Easy Variations

Although raspberry jam is my favorite, this recipe also turns out wonderfully with blueberry jam. We preserve both throughout the year, depending on what’s growing, and I honestly can’t decide which version I like better.

Chicken thighs are another excellent option if you prefer dark meat.

Storage & Leftovers

Store leftover Raspberry Basil Chicken in an airtight container in the refrigerator for up to 4 days.

The leftovers make an excellent lunch and are delicious sliced over a salad. Reheat gently with extra sauce to keep the chicken moist and flavorful.

More Raspberry Recipes You’ll Love

If your raspberry patch is overflowing, here are a few more favorite ways to enjoy the harvest:

• Grain-Free Raspberry Galette
• How to Freeze Dry Raspberries

If you’re preserving a big harvest, my Sugar-Free Canning Course walks you through making fruit-only and honey-sweetened jams, jellies, and other pantry staples without refined sugar.

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Raspberry Basil Chicken

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• Author: Kathleen Henderson | Roots and Boots
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

Tender baked chicken coated in a sweet-and-savory raspberry basil sauce made with fruit-only or honey-sweetened raspberry jam, fresh basil, balsamic vinegar, and simple pantry ingredients.

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Ingredients

Scale 1x2x3x

• 4-6 boneless skinless chicken breasts or 6-8 boneless skinless thighs
• 1/2 cup fruit-only raspberry jam (or blueberry jam)
• 1/3 cup pineapple juice (or water + liquid stevia to taste)
• 1/4 cup wheat-free tamari soy sauce or liquid aminos
• 2 TB balsamic vinegar (use a thick, fruity balsamic)
• Handful 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 garlic clove, minced

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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.

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Notes

• Fresh basil is essential for the best flavor in this recipe.
• Use a high-quality balsamic vinegar. Since there are relatively few ingredients, its flavor really shines.
• Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.
• I almost always double or even triple the sauce. We love having plenty to spoon over the chicken at dinner, and the extra sauce makes leftovers even better.
• Blueberry jam makes a delicious substitute for the raspberry jam when you have it on hand.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

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