Description

This elegant Blackberry Balsamic Chicken recipe features juicy boneless, skinless chicken breasts bathed in a sophisticated sweet-and-tangy blackberry balsamic sauce. The sauce is gently simmered to a glossy glaze with fresh or frozen blackberries, balsamic vinegar, honey, and garlic, elevating a simple weeknight dinner into something special and flavorful. Garnished with fresh thyme, it pairs beautifully with sides like rice pilaf, roasted asparagus, or mashed potatoes.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Salt and pepper to taste
1 tbsp olive oil for the baking dish

Blackberry Balsamic Sauce

1 cup fresh or frozen blackberries
1/4 cup balsamic vinegar (preferably high quality)
2 tbsp honey (raw or local works best)
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme sprigs for garnish

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prevent sticking and enhance browning.
Cook the Blackberry Sauce: In a medium saucepan, combine blackberries, balsamic vinegar, honey, minced garlic, salt, and pepper. Cook over medium heat for about 10 minutes, gently mashing the blackberries with a fork as they soften but leaving some texture.
Simmer and Thicken Sauce: Continue simmering the sauce until it thickens and coats the back of a spoon, becoming glossy and rich in color.
Season and Arrange Chicken: Season chicken breasts with salt and pepper, then place them evenly in the prepared baking dish.
Coat Chicken with Sauce: Pour the blackberry balsamic sauce over the chicken breasts, ensuring each piece is fully coated with the vibrant sauce.
Bake the Chicken: Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear, indicating the chicken is fully cooked and juicy.
Rest and Garnish: Let the chicken rest for 5 minutes after baking to lock in juices, then garnish with fresh thyme sprigs before serving.

Notes

Don’t rush the sauce—it needs the full 10 minutes of cooking to properly thicken and develop a rich, glossy consistency.
Frozen blackberries work well and do not require thawing before use.
Using a meat thermometer ensures perfectly cooked chicken every time.
Cooked chicken can be stored in the refrigerator for 3-4 days and reheats well.
The sauce can be prepared up to 2 days in advance and stored separately in the fridge.
Do not freeze the sauce as the fruit texture deteriorates upon thawing.