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Ingredients
Scale
- ½ cup (72 g) blackberry preserves
- ¼ cup water
- 2 tablespoons bourbon
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- 1 teaspoon kosher salt (divided)
- ⅛ teaspoon black pepper (divided)
- ½ teaspoon paprika
- 1 ½ pounds boneless, skinless chicken breasts (about 3 medium)
- 2 tablespoons extra virgin olive oil
- 1 ½ cups (216 g) fresh blackberries (divided)
- Fresh thyme (for garnish)
Instructions
- Whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper in a bowl.
- Pat chicken breasts dry and season with a mix of 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika.
- Heat 2 tablespoons olive oil in a skillet, sear chicken breasts until golden, about 6-7 minutes per side or until internal temperature reaches 165°F.
- In the same skillet, add 1 cup of fresh blackberries and cook for 2-3 minutes until softened.
- Pour glaze into the skillet with blackberries, stir, and warm for 1-2 minutes.
- Return chicken to the skillet, coat with sauce and simmer for 1-2 minutes.
- Serve chicken topped with blackberry sauce, garnished with reserved blackberries and fresh thyme.
Notes
Ensure chicken breasts are of even thickness for uniform cooking.
Adjust bourbon amounts to taste; less will yield a milder flavor.
Let the sauce simmer to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 12
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 31
- Cholesterol: 90