This Pepper Jelly Ginger-Glazed Chicken is a quick and flavorful weeknight dinner that balances sweet, spicy, and savory notes perfectly. The tender chicken breasts are seared to golden perfection before being bathed in a glossy sauce made from red jalape&# 195;±o pepper jelly, fresh ginger, and white wine vinegar. The result is a dish with a sticky, aromatic glaze that clings to every bite, offering a gentle heat that warms the palate without overwhelming it. ItâÂÂs an excellent choice for busy evenings when you want something impressive yet simple. Serve it over rice or with steamed vegetables to soak up the delicious sauce. This recipe brings a modern twist to classic Cajun-inspired flavors, making it a crowd-pleaser for family dinners or casual gatherings.
Pepper Jelly Ginger-Glazed Chicken
Description
This Pepper Jelly Ginger-Glazed Chicken is a quick and flavorful weeknight dinner that balances sweet, spicy, and savory notes perfectly. The tender chicken breasts are seared to golden perfection before being bathed in a glossy sauce made from red jalape&# 195;±o pepper jelly, fresh ginger, and white wine vinegar. The result is a dish with a sticky, aromatic glaze that clings to every bite, offering a gentle heat that warms the palate without overwhelming it. ItâÂÂs an excellent choice for busy evenings when you want something impressive yet simple. Serve it over rice or with steamed vegetables to soak up the delicious sauce. This recipe brings a modern twist to classic Cajun-inspired flavors, making it a crowd-pleaser for family dinners or casual gatherings.Ingredients
Directions
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Brush each chicken breast half with 1 teaspoon of olive oil and sprinkle with 1 teaspoon of Cajun seasoning. Set aside.
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Heat the remaining olive oil in a large non-stick skillet over medium heat.
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Add the seasoned chicken breasts to the skillet and cook, turning occasionally, for about 10 minutes or until browned on all sides.
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Remove the chicken from the skillet and set aside on a plate. Keep warm.
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In the same skillet, add the finely chopped red onion and cook for 3 minutes or until slightly tender.
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Add the minced ginger to the skillet and cook for the last minute of the onion cooking time.
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Stir in the white wine vinegar. Increase the heat if necessary and boil until the vinegar has almost completely evaporated.
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Add the red jalapeño pepper jelly to the skillet and cook until it melts and combines with the onion mixture.
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Stir in the chicken broth.
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Return the chicken breasts to the skillet, spooning the sauce over them.
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Cook, turning the chicken occasionally, for about 5 minutes or until the sauce has reduced and thickened, glazing the chicken.
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Transfer the glazed chicken to a serving platter.
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Pour the remaining sauce from the skillet over the chicken.
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Garnish with fresh jalapeño peppers and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 165.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 85.0mg29%
- Sodium 74.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use boneless, skinless chicken breast halves to ensure even cooking.
If you prefer a milder flavor, use a sweet pepper jelly instead of jalapeño jelly.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with steamed rice, quinoa, or roasted vegetables.
