These Raspberry Chicken Thighs deliver a stunning sweet-savory balance with minimal effort. The glossy raspberry pan sauce clings to juicy, crispy-skinned chicken for an impressive one-pan meal. It’s a dish that feels fancy but comes together quickly for any night of the week.
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Why You’ll Love This Raspberry Chicken Thighs
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Perfect balance: Tart raspberries cut through rich, juicy chicken thighs.
- Versatile & impressive: Equally suited for weeknights or entertaining.
- Foolproof method: Forgiving chicken thighs and straightforward steps ensure success.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1 tbsp olive oil
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- 1/3 cup chicken broth
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp fresh thyme leaves, plus more for garnish
- 2 tbsp unsalted butter, cold and cubed
- To taste kosher salt and freshly ground black pepper
Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, and a whisk.
Notes: Using bone-in, skin-on thighs is key here—the bone adds so much flavor and the skin gets incredibly crispy. And don’t skip the cold butter at the end; it’s the chef’s secret to making the sauce silky and rich.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 28 g |
| Carbs: | 12 g |
| Fiber: | 3 g |
Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken completely dry. This is the single most important step for getting that crispy, golden-brown skin. If the skin is wet, it will steam instead of sear, and you’ll miss out on that wonderful texture and flavor.
- Why bone-in, skin-on thighs? The bone acts as a heat conductor, cooking the meat more evenly and keeping it incredibly juicy. The skin protects the meat and renders out fat, which then becomes the base for your delicious sauce.
- Fresh vs. frozen raspberries. You can absolutely use frozen berries—they work beautifully and are often more economical. There’s no need to thaw them; just add them straight to the hot pan. They’ll break down and release their juices perfectly.
- Don’t be shy with the seasoning. Season your chicken thighs generously with salt and pepper on both sides. This builds a flavor foundation that will carry through the entire dish. Well-seasoned chicken makes a world of difference.
How to Make Raspberry Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). Take your chicken thighs and pat them completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides very generously with kosher salt and freshly ground black pepper. You’ll notice the skin looks a little opaque and dry when it’s ready; that’s what you want.
Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes, until the skin is deeply golden brown and crispy. Use your tongs to flip them over and cook for another 2-3 minutes on the flesh side. Then, transfer the entire skillet to the preheated oven.
Step 3: Roast the chicken for about 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Once cooked, remove the skillet from the oven (remember, the handle will be extremely hot!) and transfer the chicken to a clean plate to rest. You’ll see all those beautiful browned bits stuck to the bottom of the pan—that’s pure flavor gold.
Step 4: Place the same skillet back on the stove over medium heat. There should be a couple of tablespoons of rendered chicken fat in the pan; if it looks excessive, you can pour a little off. Add the minced shallot and cook for 2-3 minutes, until it’s softened and fragrant. Then, add the garlic and cook for just 30 more seconds until you can really smell it.
Step 5: Now, for the main event! Add the raspberries, chicken broth, balsamic vinegar, honey, and fresh thyme to the skillet. Use your whisk to scrape up all those browned bits from the bottom of the pan as the mixture comes to a simmer. The raspberries will start to break down and the liquid will reduce and thicken slightly over 5-7 minutes. You’re looking for a sauce that coats the back of a spoon.
Step 6: Turn the heat down to low. Now, add the cold, cubed butter. Whisk constantly until the butter has completely melted and emulsified into the sauce. This step—called mounting with butter—is what gives the sauce its incredible, glossy sheen and velvety texture. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Step 7: Return the rested chicken thighs to the skillet, spooning that gorgeous raspberry sauce all over them. Let them warm through for a minute in the sauce. Garnish with a few extra fresh thyme leaves and perhaps a few whole raspberries for a beautiful presentation. Serve immediately and watch everyone’s eyes light up.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce together for up to 2 months.
- Reviving: Reheat gently in a covered oven-safe dish at 325°F until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up every last drop of the raspberry sauce.
- Garlic Mashed Potatoes — You can’t go wrong with classic, fluffy mashed potatoes. The garlicky flavor is a perfect companion to the sweet and tangy chicken.
- Simple Arugula Salad — A light salad with a lemony vinaigrette provides a refreshing, peppery contrast that cuts through the richness of the dish.
Drinks
- A Light-Bodied Pinot Noir — The red fruit notes in the wine mirror the raspberry sauce, while its acidity cleanses the palate beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory-sweet flavors.
- A Crisp Rosé — A dry rosé has the acidity and berry notes to complement the dish without overpowering it.
Something Sweet
- Dark Chocolate Mousse — The deep, bitter notes of dark chocolate create a sophisticated and satisfying end to the meal.
- Lemon Sorbet — This is a palate-cleansing dream. Its bright, clean citrus flavor is the perfect finish after a rich main course.
- Vanilla Bean Panna Cotta — The simple, creamy vanilla flavor is a calm, cool contrast that feels both light and indulgent.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. I’ve messed this up before, too, and you end up with pale, rubbery skin instead of that crackling-crisp texture we’re after. A few seconds with a paper towel makes all the difference.
- Mistake: Crowding the pan when searing. If you put too many thighs in the pan at once, they’ll steam each other. Give them plenty of space so they can properly brown and render their fat. You might need to cook in two batches if your skillet is small.
- Mistake: Adding the butter over too high of heat. If the sauce is boiling when you add the cold butter, it can break and become greasy instead of emulsifying into a smooth, glossy sauce. Always reduce the heat to low for this final, crucial step.
- Mistake: Skipping the rest time for the chicken. Letting the chicken rest for a few minutes after it comes out of the oven allows the juices to redistribute throughout the meat. If you cut into it right away, those precious juices will just run out onto the plate.
Expert Tips
- Tip: Use an instant-read thermometer. This is the only way to guarantee perfectly cooked chicken every single time. Pull the thighs from the oven when they hit 165°F (74°C) at the thickest part, without touching the bone.
- Tip: Strain the sauce for a super-smooth finish. If you don’t love the texture of raspberry seeds, simply press the finished sauce through a fine-mesh sieve. You’ll get an incredibly velvety, restaurant-style sauce that’s absolutely divine.
- Tip: Get creative with the berries. While raspberries are the star, a mix of berries like blackberries or chopped strawberries can be wonderful. You’ll get a more complex, jammy fruit flavor that’s really special.
- Tip: Make it ahead. You can sear the chicken and make the sauce a few hours in advance. Store them separately, then gently reheat the sauce and warm the chicken in a 350°F (175°C) oven before combining and serving.
FAQs
Can I use boneless, skinless chicken thighs?
You absolutely can, but the cooking method will change. Boneless thighs will cook much faster. Sear them for 3-4 minutes per side, and you likely won’t need the oven finish—just check for an internal temperature of 165°F. The flavor will still be great, though you’ll miss the incredible texture and flavor from the crispy skin and the richness from the bone.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, just let it simmer for a few more minutes until it reaches your desired consistency. If you’re in a real hurry, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and whisking it into the simmering sauce. It will thicken up almost instantly.
Can I use raspberry jam instead of fresh berries?
This is a great shortcut! Use about 1/3 cup of good-quality raspberry jam. Whisk it into the pan with the broth and balsamic vinegar. The sauce will be a bit sweeter and have a smoother texture from the start, so you might want to add a squeeze of fresh lemon juice at the end to balance it.
How should I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered oven-safe dish at 325°F (160°C) until warmed through, about 15 minutes. I don’t recommend microwaving, as it can make the chicken rubbery and split the sauce.
Is this recipe freezer-friendly?
You can freeze the cooked chicken and sauce together for up to 2 months. Thaw it overnight in the refrigerator before reheating. The texture of the raspberries will be a little softer after freezing, and the sauce might separate slightly, but a good whisk during reheating will bring it right back together.
Raspberry Chicken Thighs
Make juicy Raspberry Chicken Thighs with a glossy pan sauce in one skillet. This impressive sweet-savory dinner is perfect for weeknights. Get the recipe now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
1 tbsp olive oil
-
1 medium shallot (finely minced)
-
2 cloves garlic (minced)
-
1 cup fresh or frozen raspberries (do not thaw if frozen)
-
1/3 cup chicken broth
-
2 tbsp balsamic vinegar
-
1 tbsp honey or maple syrup
-
1 tsp fresh thyme leaves (plus more for garnish)
-
2 tbsp unsalted butter (cold and cubed)
-
kosher salt and freshly ground black pepper (to taste)
Instructions
-
Preheat your oven to 400°F (200°C). Take your chicken thighs and pat them completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides very generously with kosher salt and freshly ground black pepper. You’ll notice the skin looks a little opaque and dry when it’s ready; that’s what you want.01
-
Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes, until the skin is deeply golden brown and crispy. Use your tongs to flip them over and cook for another 2-3 minutes on the flesh side. Then, transfer the entire skillet to the preheated oven.02
-
Roast the chicken for about 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Once cooked, remove the skillet from the oven (remember, the handle will be extremely hot!) and transfer the chicken to a clean plate to rest. You’ll see all those beautiful browned bits stuck to the bottom of the pan—that’s pure flavor gold.03
-
Place the same skillet back on the stove over medium heat. There should be a couple of tablespoons of rendered chicken fat in the pan; if it looks excessive, you can pour a little off. Add the minced shallot and cook for 2-3 minutes, until it’s softened and fragrant. Then, add the garlic and cook for just 30 more seconds until you can really smell it.04
-
Now, for the main event! Add the raspberries, chicken broth, balsamic vinegar, honey, and fresh thyme to the skillet. Use your whisk to scrape up all those browned bits from the bottom of the pan as the mixture comes to a simmer. The raspberries will start to break down and the liquid will reduce and thicken slightly over 5-7 minutes. You’re looking for a sauce that coats the back of a spoon.05
-
Turn the heat down to low. Now, add the cold, cubed butter. Whisk constantly until the butter has completely melted and emulsified into the sauce. This step—called mounting with butter—is what gives the sauce its incredible, glossy sheen and velvety texture. Taste the sauce and adjust the seasoning with more salt or pepper if needed.06
-
Return the rested chicken thighs to the skillet, spooning that gorgeous raspberry sauce all over them. Let them warm through for a minute in the sauce. Garnish with a few extra fresh thyme leaves and perhaps a few whole raspberries for a beautiful presentation. Serve immediately and watch everyone’s eyes light up.07
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