Can I use chicken breasts instead of thighs?

Yes! Just know chicken breasts cook faster and can dry out. Sear them, then lower the heat and cook until they reach 165°F —but start checking early.

Can I make Sweet and Spicy Jalapeno Raspberry Chicken less sweet?

Absolutely. Use a little less raspberry preserves, or add an extra teaspoon of apple cider vinegar to brighten it and tone down sweetness.

What if I don’t have Dijon mustard?

You can swap in yellow mustard (milder) or even a tiny bit of stone-ground mustard. Dijon gives depth, but the recipe will still work.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat gently on the stove or microwave in short bursts so the chicken stays tender.

You can freeze the cooked chicken with glaze for up to 2 months , but fresh raspberries won’t hold their texture. If freezing, skip fresh raspberries and add them fresh when serving later.

Sweet and Spicy Jalapeno Raspberry Chicken: Irresistible 30-Minute Magic

Description

Sweet and Spicy Jalapeno Raspberry Chicken is a bold, flavor-packed skillet dinner made with juicy chicken thighs simmered in a glossy raspberry glaze with fresh jalapeños. This easy one-pan recipe delivers the perfect balance of sweet heat in just 30 minutes, making it ideal for busy weeknights or impressive dinners at home.

Ingredients

Scale

For the Glaze

¾ cup raspberry preserves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes

For the Chicken

6 boneless skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon chili powder
2 tablespoons extra virgin olive oil

For the Topping

1 jalapeño pepper, thinly sliced
½ cup fresh raspberries
Optional: chopped fresh parsley or cilantro for garnish

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Instructions

Prepare the Glaze:
In a medium bowl, whisk together raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Set aside.
Season the Chicken:
In a small bowl, combine kosher salt, black pepper, and chili powder. Pat chicken thighs dry and season evenly on both sides.
Sear the Chicken:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken thighs and cook for 5 minutes on one side. Flip, reduce heat to medium-low, and cook another 5 minutes or until internal temperature reaches 165°F.
Remove and Rest:
Transfer chicken to a plate and tent loosely with foil.
Make the Sauce:
In the same skillet, add sliced jalapeños and the prepared glaze. Stir and scrape up any browned bits from the pan.
Add Raspberries:
Gently stir in fresh raspberries, being careful not to crush them.
Finish the Dish:
Return chicken to the skillet. Spoon glaze over the top and cook for 1 minute until heated through.
Serve:
Garnish with fresh herbs if desired and serve immediately.

Notes

For less heat, remove jalapeño seeds and skip red pepper flakes.

For extra spice, add additional jalapeños or a pinch more red pepper flakes.

Chicken breasts may be substituted but reduce cook time slightly.

Best served with rice, roasted vegetables, or a crisp salad.

Store leftovers in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet / Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with glaze
Calories: 365 kcal
Sugar: 14 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 135 mg