1. Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. This step is crucial for building flavor right from the start, something my grandmother always insisted on.
2. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for about 5-6 minutes on each side, or until they develop a golden-brown crust and reach an internal temperature of 165°F. Set the chicken aside on a warm plate to rest—the secret to juicy chicken I learned from my culinary training at Le Cordon Bleu.
3. In the same skillet, reduce the heat to medium. Add the minced garlic and chopped jalapeños, sautéing for about 1-2 minutes until fragrant but not browned. The smell instantly fills the kitchen with warmth, reminding me of the garlic roasting in my grandmother’s oven.
4. Add the raspberries to the skillet, gently mashing them with a wooden spoon to release their juices. Stir in the honey and chicken broth (or white wine), scraping up any brown bits from the pan. Let this simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
5. Finish the sauce with a squeeze of fresh lemon juice for brightness. Return the chicken breasts to the skillet, spooning the sauce over them. Let everything cook together for another 2 minutes so the flavors meld beautifully.
6. Serve the chicken topped with fresh basil or cilantro leaves. The vibrant green adds a lovely contrast, just like the herbs from my grandmother’s garden always did on the plates she served.

I often find that this recipe tastes even better the next day, once the flavors have had time to meld. It’s a perfect dish to prep ahead for a busy weeknight or to impress guests over a relaxed weekend dinner.