Blackberry Chicken Recipe
Blackberry Chicken Recipe photo by Taste of Home

Blackberry Chicken Recipe

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4.5 11 14
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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce 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


  1. In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
  2. 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.
  3. 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.
  4. 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.
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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Reviewed Jan. 13, 2013

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

Reviewed Aug. 21, 2012

"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 Aug. 18, 2012

"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 Aug. 17, 2012


Reviewed Jul. 25, 2011

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

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