Pan Chicken with Honey, Raspberries & Wehani Rice

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

This delicious pan-roasted chicken dish is an easy way to brighten up a chilly fall night. The summery-sweet flavours of honey and raspberries pair wonderfully with thyme and oregano, creating an unique, flavourful pan sauce that can be easily adapted to other recipes as well.


4 boneless, skinless chicken breast(s)
1 cup (250 mL) wehani rice
1/4 cup (60 mL) whole wheat flour
2 tbsp (30 mL) whole wheat flour
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) black pepper
1 tsp (5 mL) thyme, dried
1 tsp (5 mL) oregano, dried
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) red wine vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) dry white wine
2 1/4 cups (565 mL) raspberries, frozen


1 Cook wehani rice, in unsalted water, according to package directions.
2 Combine flour with salt, pepper, thyme and oregano in a bag. Shake skinless chicken breasts in seasoned flour to coat all sides.
3 Heat oil over medium-high heat in a non-stick pan. Add chicken and brown. Continue cooking until juices run clear when pierced with a knife and the internal temperature of each chicken breast reaches 165°F (74°C).
4 Combine red wine vinegar, honey and white wine and pour over chicken in pan. Sprinkle with 2 cups (500 mL) of raspberries. Cover and cook for 90 seconds. Don't overcook as the berries dissolve.
5 Serve over cooked wehani rice. Pour sauce over top and garnish with ¼ cup (60 mL) of whole raspberries.