This sweet and savory Balsamic Jam Chicken is absolutely delicious.
Fresh herbs, spring onions, balsamic, dark berry jam, chicken broth and a touch of ghee (butter) makes this dish divine. The flavor combos work to make an amazing chicken dinner!
My family literally licked their plates. If I wasn’t recipe tasting I would have been mortified but instead I knew I had a scrumptious new chicken dinner recipe!
Crispy Chicken with a delicious sweet and savory sauce paired with some Steamed Green Beans and Italian Cauliflower Rice is great for a low carb meal.
Regular macro day or not counting carbs, then pair with some maple dijon sweet potatoes or Instant Pot Rice to absorb that yummy, finger lickin sauce!
If you have some gorgonzola or goat cheese that would be fabulous on top of this chicken. Chicken breasts, chicken thighs, or bone-in chicken would work great for this dish.
Another reason why I love this scrumptious recipe? This meal comes together in about 20 minutes. Yup, not kidding one bit. Week night dinners have never been so easy!
Ok, I think I have convinced you how fabulous this Balsamic Jam chicken will be, so let’s get started!
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Step by step instructions.
- In a glass jar, add chicken broth, balsamic vinegar, jam, spring onions, and melted ghee (butter). Stir together and set aside.
- Place chicken on parchment paper, add salt, pepper, onion powder, and garlic powder.
- Add oil to a pan and put your stove to medium heat. While the stove top is heating up, put cassava flour in a bowl. Dredge each piece of chicken front and back and then add to the hot pan. Sear both sides for 2 minutes.
- Once both sides have been seared. Remove the chicken from the pan. Add the sauce and stir to remove all the yummy chicken bits and pieces off the bottom of the pan.
- Place the chicken back into the pan. Cook for 4 minutes. Flip your chicken and continue to cook for an additional 4 minutes.
- Your sauce will thicken and reduce. You will be left with a beautiful sweet and savory Balsamic Jam Chicken dish. Sprinkle with parsley for that fresh finish.
Tips for success
- If you are wanting a complete low carb meal you can skip the cassava flour. I just like the crisp coating the cassava flour provides. It also help in creating a thickening agent for the sauce.
- You can substitute the cassava flour for a gluten free flour. Most major stores do carry cassava flour. It has become a popular GF flour. Dr. Axe has some great info on this relatively new flour.
- I always use a dark berry jam for this recipe. So a blackberry, dark cherry, blueberry, or pomegranate jam would be wonderful. I find a power berry jam that combines several of these dark fruits in one jelly. Use an all fruit jelly, no artificial sugars.
- If you do not have fresh parsley, you could also add some fresh rosemary to the dish.
- We like thin chicken breast and thighs in our house. If your family prefers thick chicken breasts or bone-in chicken, you will need to adjust your cooking time. Use your meat thermometer to make sure your internal temperature is 165 degrees.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTURCTIONS:
MICROWAVE : Place chicken on a microwave safe plate and heat 60-90 seconds or until warmed all the way through.
STOVETOP (Preferred Method): Place skillet on medium heat. Add chicken to the pan and reheat for 5 minutes or until your chicken is heated all the way through.
I prefer to slice the chicken. It hits quickly and the stove will sear it nicely.
I hope you have enjoyed this scrumptious Balsamic Jam Chicken recipe. If you have tried this recipe, please leave a comment and review below.
Please check out some of my other easy weeknight meals.
Balsamic Jam Chicken
Equipment
- Skillet
Ingredients
- 1.5 pounds Chicken breasts
- 1/2 cup Chicken broth
- 1/2 cup Balsamic vinegar
- 1/4 cup All fruit berry jam
- 1/4 cup Spring onions
- 2 tablespoon Ghee
- 3 tablespoon Parsley optional for garnish
- 1/3 cup Cassava flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 tablespoons Avocado oil (or oil of choice)
Instructions
- In a glass measuring cup. Add balsamic, jam, chicken broth, spring onions, and ghee. Stir and set aside.
- Place chicken on parchment paper and add salt, pepper, onion powder and garlic powder.
- Put 2 tablespoons of oil to a pan. Turn the stovetop to medium heat.
- Add cassava flour to a bowl. Dredge each piece of chicken in the flour. Place in the heated pan and sear each side for 2 minutes.
- Remove chicken from the pan. Add the sauce and scrap all the bit and pieces off the bottom of the pan. Add the chicken back to the pan and cook on each side for 4 minutes. Check to make sure the internal temperature is 165 degrees. Add fresh parsley and serve warm.
Notes
- You can substitute the cassava flour for a gluten free flour. Most major stores do carry cassava flour. It has become a popular GF flour. Dr. Axe has some great info on this relatively new flour.
- I always use a dark berry jam for this recipe. So a blackberry, dark cherry, blueberry, or pomegranate jam would be wonderful. I find a power berry jam that combines several of these dark fruits in one jelly. Use an all fruit jelly, no artificial sugars.
- If you do not have fresh parsley, you could also add some fresh rosemary to the dish.
- We like thin chicken breast and thighs in our house. If your family prefers thick chicken breasts or bone-in chicken, you will need to adjust your cooking time. Use your meat thermometer to make sure your internal temperature is 165 degrees.
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