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Raspberry Balsamic Chicken - an easy healthy paleo chicken recipe made in a skillet
Raspberry Balsamic Chicken
Prep Time
15 mins
Cook Time
35 mins
Marinate Time
1 hr
Total Time
50 mins
 

Quick, easy, flavorful balsamic chicken with raspberry jam and garlic makes for a healthful low-carb dinner entree. Prepare it in advance to make weeknight meals a breeze!

Course: Main Course
Cuisine: American
Keyword: baked chicken, dinner, keto, low-carb, paleo
Servings: 6 people
Author: Julia
Ingredients
Instructions
  1. Blend all ingredients for the marinade (everything but the chicken) in a small blender. Add the chicken pieces to a zip lock bag followed by the marinade. Seal the bag and shake and move the chicken around until everything is well-coated.

  2. Refrigerate for at least 1 hour, preferably 4 to 6 hours.

  3. When you’re ready to bake, preheat the oven to 350 degrees F.  Heat a cast iron or stainless steel skillet over medium with 1 to 2 tablespoons cooking oil (I use avocado oil). Carefully place the chicken on the hot skillet skin-side down. Sear the chicken on both sides for 3 to 5 minutes, until the skin has lots of color. 

  4. Remove skillet from the stove top. Cover the skillet with foil (or oven-safe cover if you have one) and transfer to the preheated oven. Bake 25 to 35 minutes, or until chicken has reached an internal temperature of 165 degrees F and is cooked through.

  5. Allow chicken to rest 10 minutes before serving with your favorite side dishes.