A delightful chicken dish with a sweet and tangy raspberry glaze, perfect for a quick and flavorful meal.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot enough before adding the onion to achieve a good sauté.
Add the chopped red onion to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent the onion from burning.
Season the chicken breasts with salt, pepper, and thyme.
Rub the seasoning evenly over the chicken for consistent flavor.
Place the chicken in the skillet and cook for 6 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain its heat.
Lower the heat to medium and add the raspberry preserves, balsamic vinegar, and a pinch of salt to the skillet. Stir until the preserves melt and the glaze is smooth.
Stir continuously to prevent the glaze from sticking to the skillet.
Return the chicken to the skillet and coat it evenly with the glaze.
Turn the chicken a few times to ensure it's fully coated.
Serve the chicken hot with the glaze drizzled on top.
Garnish with additional fresh thyme for a touch of elegance.
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