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Blackberry Chicken Recipe

Blackberry Chicken Recipe photo by Taste of Home

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My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. —Laura Van Ness, Clearlake Oaks, California

This recipe is:

Diabetic Friendly

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Blackberry Chicken Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

2 tablespoons plus 1/2 cup fresh blackberries, divided
1/2 cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
3/4 teaspoon paprika, divided
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch

Directions

In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.

Nutritional Facts 1 chicken breast half with 2 tablespoons sauce (calculated without rice) equals 192 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 315 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Blackberry Chicken in Taste of Home April/May 2008, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Blackberry Chicken

Blackberry Chicken

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(1-10) of 12 reviews

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Reviewed on Jan. 13, 2013 by Lelba

This was really good! Not something I would eat all the time, but as an occasional twist to chicken--it's great!

Reviewed on Aug. 21, 2012 by MaikoEmi

Amazing! I made biscuits with this, and the sauce was one of the best dipping sauces of all time! I did use dried thyme, but then only about 1/4 of what was called for. I also used the spice mix to spice the chicken first, then poured over the sauce. IMO meat always needs to be spiced first. Absolutely going in the recipe book! Very festive.

Reviewed on Aug. 18, 2012 by Cwedde

Looks like I'm the only one who didn't give it 5 stars. It was good but not exceptional in my opinion. I'd make it again but it's not going to be one of my go-to recipes.

Reviewed on Aug. 17, 2012 by lunaaprilove

yhum!yhum!yhum!

Reviewed on Jul. 25, 2011 by shhourti

I made this last night but substituted half of the blackberries with blueberries and it was wonderful. Definitely recommending this one to my friends.

Reviewed on Jun. 24, 2011 by SallyeNorris

Amazing! My entire family LOVES this recipe and looks forward to a hearty crop of blackberries so we can make this chicken all year long. The combination of flavors is delightful!

Reviewed on Aug. 03, 2010 by paradisehill

Awesome. Easy and wonderful! Don't hesitate to make this simple and flavorful dish

Reviewed on Jan. 20, 2010 by lanagreenwell5

I love this recipe. I used chicken strips instead of breasts and doubled the recipe and use the sauce to pour over rice instead of the chicken. Since I double it, I don't have to baste.

Reviewed on Jan. 17, 2010 by Grateful homemaker5

I love this recipe and frequently use it to "wow" my guests! When blackberries are not in season here, I buy frozen berries and they taste just as good.

Reviewed on Aug. 08, 2009 by samuels

This is a tasty recipe. Dont make the sauce until the chicken is done and drizzle it over the chicken. Enjoy

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