One-Pan Raspberry Jalapeño Cream Cheese Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 teaspoons fresh rosemary, chopped
• 1 cup fresh raspberries
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 4 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon chives, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe skillet or baking dish with olive oil.
2. Season the chicken breasts with salt, pepper, and fresh rosemary. Heat the skillet over medium-high heat, adding the olive oil. Allow the pan to become hot before adding the chicken.
3. Once the oil is shimmering, place the chicken breasts in the skillet. Sear each side for about 3-4 minutes until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add fresh raspberries, honey, balsamic vinegar, chopped jalapeño, garlic, and salt. Stir frequently and cook until the raspberries break down and form a sauce, approximately 5-7 minutes.
5. Return the chicken to the skillet, spooning the raspberry jalapeño sauce over each breast. Allow the mixture to simmer for another 5 minutes.
6. In a separate bowl, combine cream cheese, sour cream, mozzarella cheese, and chives until well blended. Spread this mixture on top of each chicken breast.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the cream cheese topping turns slightly golden.
8. Remove from the oven and let it rest for a few minutes before serving.