Prepare the Chicken

• Pat the chicken breasts dry with paper towels.
• If they are very thick, gently pound them to an even thickness so they cook evenly.
• Rub the chicken with olive oil.
• Season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Make the Raspberry Jalapeño Sauce

• In a small saucepan, combine the raspberries, raspberry preserves, minced jalapeños, honey, apple cider vinegar, garlic, lime juice, Dijon mustard, and salt.
• Cook over medium-low heat for 5–7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
• Gently mash the raspberries with a spoon for a smoother texture, or leave some pieces for a fruitier sauce.
• Taste and adjust the sweetness or heat as desired.
• Remove from the heat and set aside.

Sear the Chicken

• Heat a large oven-safe skillet over medium-high heat.
• Add a little olive oil if needed.
• Sear the chicken for 3–4 minutes per side, until lightly golden. The chicken does not need to be fully cooked at this stage.

Glaze and Bake

• Preheat the oven to400°F (200°C).
• Brush a generous layer of raspberry jalapeño sauce over the chicken.
• Transfer the skillet to the oven, or place the chicken in a lightly greased baking dish.
• Bake for 12–18 minutes, depending on the thickness of the chicken breasts, until the thickest part reaches165°F (74°C).
• Brush with additional sauce during the final few minutes of cooking, if desired.