If you enjoy cooking chicken but find yourself repeating the same recipes, this Ginger-Plum Glazed Chicken offers a fresh, elegant option that’s surprisingly easy. It takes simple ingredients and a quick pan sauce to transform everyday chicken into a memorable meal. The glaze is fruity, slightly spicy from ginger, and balanced with wine or stock to create depth of flavor.
I grew up watching my grandmother cook with care, and I believe that attention and joy in the kitchen make a big difference in the final dish. That spirit is what I aim to bring to recipes like this one: straightforward techniques with big, satisfying results.
The chicken, before adding the glaze
Chicken is wonderfully versatile: roast it whole, braise it, shred it for sandwiches, or serve it with a bold sauce. One of the easiest ways to upgrade chicken is with a pan sauce made from the fond left in the skillet after browning. Sauté aromatics, deglaze with wine or stock, add a flavoring like jam, and you have a glossy sauce that complements the meat.
A jam-based glaze is a quick trick for elevating poultry. Plum preserves combined with fresh ginger and garlic create a sweet-savory glaze that also pairs beautifully with pork, turkey, or duck. If you plan to grill, double the glaze and reserve some for basting—it’s excellent on the barbecue.
The beautiful Ginger-Plum glaze
When cooking with wine, use a bottle you enjoy drinking—avoid products labeled “cooking wine.” A decent red or a flavorful chicken stock will enrich the glaze. Fresh herbs also brighten the dish; if you don’t grow your own, prepared fresh herb pastes or tubes provide convenient, consistent flavor year-round.
This recipe is approachable for cooks of all levels. If you’re preparing it for a special occasion, consider a practice run so you’re comfortable with the steps. The technique—browning, roasting, and finishing with a pan glaze—is simple and lends itself to confident entertaining.
Enjoy!
The sauce is so good you’ll want to lick the pan clean
Jane’s Tips and Hints:
Use an ovenproof skillet with a metal handle when you brown chicken on the stove and finish in the oven. After removing the pan from the oven, drape the handle with a towel or hot pad to remind yourself it’s hot and prevent burns.
Gluten-Free Tips:
This dish is naturally gluten-free. Use gluten-free jam and stock if needed to ensure all components meet your dietary needs.
- Ginger-Plum Glaze
- 1/2 cup (about 6 oz) plum jam or preserves
- 1 tsp ginger paste or finely grated fresh ginger
- 1/2 tsp garlic paste or minced garlic
- 1/3 cup dry red wine or chicken stock
- Kosher or sea salt and freshly ground black pepper, to taste
- Chicken
- 1/2 tsp onion powder
- 1/2 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 bone-in chicken breasts with skin
- Make the Glaze: In a small saucepan, combine the plum jam, ginger, garlic, and red wine or stock. Stir until the jam melts and the mixture is smooth. Bring to a boil over medium-high heat, then reduce to medium and simmer until reduced by about half, 5 to 10 minutes, until thickened. Keep warm while preparing the chicken.
- The glaze can be made up to two days ahead. Store in an airtight container in the refrigerator and gently reheat before using.
- Prepare Chicken: Preheat the oven to 350°F (175°C). In a small bowl, mix the onion powder, salt, and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry, season both sides with the onion powder mixture, and place skin-side down in the skillet. Cook without moving until the skin is golden brown. Flip the chicken with tongs and transfer the skillet to the preheated oven.
- Bake for 20 to 35 minutes, depending on breast size, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 155°F (68°C). Remove from the oven and let the chicken rest about 10 minutes; carryover heat will bring it to a safe serving temperature. Use a towel or hot pad over the handle as a reminder that it’s hot.
- Finish the Glaze: Pour the pan juices from the skillet into the prepared glaze and whisk until smooth. Taste and adjust seasoning with salt and pepper to achieve a pleasing balance of sweet and savory.
- To Serve: Spoon the warm glaze over each breast and serve immediately.
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Disclosure: I was compensated for writing this post and received product to work with, but as always, my opinions are my own.
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