Plum Glazed Chicken


Plum glazed chicken is a mildly natural sweeter variation on chicken. It’s also a great way to incorporate fruit into your daily diet. 

Plums are available in many shapes, sizes and colors. The one I used was a dark purple, round version. But you may used whichever one you desire.

This beautiful and delicious fruit helps our bodies to better absorb iron. This is especially important for women since many women are low in iron.  It’s high in vitamin C and fiber and therefore helps to make our immune system stronger. Plums are also a good source of vitamin A, vitamin K and  potassium.

So try this sweeter version of chicken from the usual savory and let me know how you liked it.

Plum Glazed Chicken:

Ingredients: Serves 1

  • 1 4- 6 ounce chicken breast pounded to 1/2 inch thick
  • salt and pepper to season
  • 1 plum sliced into 1/4 inch slices
  • 1 tablespoon olive oil
  • 1 teaspoon plum preserves
  • 1 teaspoon water


Season the chicken with salt and pepper. Slice the plum into 1/4 inch slices. Heat the oil in a a non stick skillet and when hot add the chicken and the plum slices. Cook for about 4 minutes over medium low heat. Turn the chicken and plum slices onto other side and cook an additional 4 minutes. In the meantime mix the plum preserves with the water. Pour over the chicken and cook for 1 more minute. This will serve as a nice glaze.

Serve with your favorite salad or just arugula with a little drizzle of olive oil. Enjoy!


2 Comments Add yours

  1. Anonymous says:

    Yvette…on the plum chicken…is that all you really cook the chicken for is just four minuets on each side? I thought chicken really needed to cook longer….would this also work if I cut the chicken smaller, like for stir fry?

    1. yvettemahon says:

      Hi and thank you for your comment! Yes, I only cooked the chicken 4 minutes on each side. The cooking time also depends on the size and thickness of the chicken, your stove, gas or electric. If your not certain just use a meat thermometer. It should read 180 degrees. If you overcook it it will be dry. If you don’t have a meat thermometer you can make a small cut in the center of the chicken to see if it’s done.

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