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Blackberry Chicken

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

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 11x7-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 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.
Nutrition Facts
1 each: 192 calories, 4g fat (1g saturated fat), 78mg cholesterol, 315mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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Reviews

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Average Rating:
  • Chefmarieh
    Jul 31, 2013

    No comment left

  • Lelba
    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!

  • MaikoEmi
    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.

  • Cwedde
    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.

  • lunaaprilove
    Aug 17, 2012

    yhum!yhum!yhum!

  • Lphant
    Oct 2, 2011

    No comment left

  • shhourti
    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.

  • SallyeNorris
    Jun 24, 2011

    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!

  • paradisehill
    Aug 3, 2010

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

  • lanagreenwell5
    Jan 20, 2010

    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.