Skillet Raspberry Chicken. This moist and succulent chicken is covered in a raspberry sauce and cooked in a skillet for a delicious and unusual flavor. Moms all over the map will enjoy this dish.
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5 from 5 votes

Raspberry Chicken

This recipe is a delicious fruity take on your normal skillet chicken.This meal is good served with white rice and green beans steamed in garlic and white wine.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: healthy, raspberry
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 282kcal
Author: Marilyn


  • 8 10.5 ounce cans chicken broth
  • 2 teaspoons minced garlic
  • 2 cups frozen cranberry raspberry juice concentrate
  • 2 cups white wine
  • 4 12 ounce packages frozen raspberries, divided
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 4 cups all-purpose flour
  • 1 tablespoon and 1 teaspoon dried tarragon optional
  • 8 skinless boneless chicken breast halves - pounded to 1/2 inch thickness
  • 1 cup olive oil
  • 1 scallion chopped


  • Combine the chicken broth and garlic in a saucepan over medium-high heat. Bring to a boil, and cook until reduced by 1/2, at least 15 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2/3 of the raspberries. Return to a boil, and boil until there is about 4 cups of sauce remaining, about 30 minutes. Strain the sauce, and return it to the pan. Mix together the cornstarch and cold water; stir into the sauce. Cook over medium heat until glossy and slightly thickened.
  • Place the flour and tarragon in a small paper sack. Shake to mix. Place chicken breasts in the bag, and coat completely.
  • Heat the olive oil in a skillet over medium heat. Add chicken, and cook until no longer pink, and the juices run clear. Drain off excess oil, and pour the raspberry sauce into the pan. It will boil up, and then settle. Turn the chicken to coat evenly with the sauce. Sprinkle the remaining raspberries into the pan and cook until thawed. Add scallions, mix and serve.


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Serving: 1g | Calories: 282kcal | Carbohydrates: 38g | Protein: 27g | Fat: 1.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 82mg | Potassium: 0mg | Fiber: 3g | Sugar: 29g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg