Highlight
Whenever I want dinner to feel extra nice but can’t stand spending ages in the kitchen I turn to Bourbon Blackberry Chicken. Golden chicken sizzles in a skillet then gets bathed in this bright berry bourbon sauce loaded with fresh blackberries. The sweet tangy glaze sticks to every piece and turns basic chicken into something you’ll want again soon.
The first time I threw this together was for a summer get-together. My family literally scraped the pan to get the last of the sauce. Now, if I spot blackberries at the store, you know what’s hitting the table.
Bold Ingredients
- Fresh thyme: Adds a wild herby pop Snip right before serving for max flavor
- Fresh blackberries: Half go into the pan, half save for topping Make sure they’re plump no squishy ones
- Paprika: Turns color up a notch and adds gentle warmth Pick sweet or smoked—the one you like better
- Boneless skinless chicken breasts: Pound out so they cook fast and stay super juicy Find some fresh ones without weird stuff added
- Black pepper: Brings just a little earthy heat Fresh cracked’s the way to go if you can
- Kosher salt: For both the sauce and chicken Helps flavor get all over evenly
- Garlic: Chop it up fresh to unlock all that punch and aroma
- Dijon mustard: Rounds out the glaze with mellow sharpness Goes smooth for the best result
- Extra virgin olive oil: Keeps everything silky and makes searing a breeze Use one with a bold flavor if you’ve got it
- Balsamic vinegar: Gives a tangy kick and rich background Stick with decent quality for yumminess
- Bourbon: Adds gentle warmth and deep flavor Any decent bottle works—save the fancy pricey ones for drinks
- Blackberry preserves: Brings sweetness and thickness to the glaze Look for types with fruity chunks and not much extra sugar
Easy Step-by-Step
- Finish and serve:
- Give the chicken a final spoonful of glaze, sprinkle on extra berries and fresh thyme, then toss on plates and enjoy those summery vibes
- Coat the chicken:
- Pop the cooked chicken right back in the skillet Cover generously with the hot berry bourbon glaze Let it simmer softly so the glaze hugs each piece and everything’s heated through
- Simmer the glaze:
- Tip the whisked sauce in with the soft berries Give it a gentle stir Let everything bubble for a minute or two until the glaze looks shiny and thick
- Cook the berries:
- Toss a cup of fresh blackberries in that same skillet Let them cook over medium until they just start to break down and look syrupy—usually takes two-three minutes
- Sear the chicken:
- Warm olive oil in a big nonstick skillet over medium Once it’s hot, lay down the chicken Let it sizzle undisturbed about six-seven minutes for a deep crust Flip and cook the other side the same way till the juices run clear and temp hits 165 Move the chicken to a plate and loosely tent some foil to keep it warm
- Season and prep the chicken:
- Get chicken dry with paper towels for an epic sear Mix salt, pepper, and paprika in a small bowl Sprinkle both sides of each breast so it all sticks
- Mix up your glaze:
- Combine preserves, water, bourbon, balsamic vinegar, olive oil, Dijon, garlic, salt, and pepper in a bowl Whisk it up until smooth and jam’s fully dissolved Set it aside
Highlight
Cooking this with the kids means everybody grabs a spoon to add more sauce My youngest is obsessed with berries popping while they cook These are the kitchen memories I hope stick around forever
Ways to store
Pop any extra chicken and sauce into a sealed container and toss it in the fridge It’ll stay moist and flavorful for up to three days To reheat, warm gently on the stove with a little splash of water to loosen the glaze
How to swap stuff
No bourbon handy? Splash in some apple cider or just plain apple juice for a booze-free, family-friendly vibe No paprika? Smoked paprika or a touch of chili powder steps in easily Frozen blackberries totally work for the sauce but grab some fresh for the final topping if you can
How to serve
This pairs perfectly with mashed potatoes or fluffy rice so you can scoop up extra sauce It’s also awesome spooned over oven-roasted veggies like carrots or green beans Going for a fresh vibe? A leafy salad with goat cheese and some nuts can round it all out
Background
Combining bourbon and fruity glazes goes way back in Appalachian and Southern kitchens Pairing sweet summer fruit with savory meat was tradition Blackberries grew wild in many yards so this dish is a fresh take on that classic comfort made easy in a skillet
Recipe FAQs
- → Is it possible to prep the glaze in advance?
Yep, go ahead and whip up the bourbon blackberry glaze a day before you need it. Just seal it up in a container in the fridge and warm it gently on the stove when you’re ready to eat.
- → What could I swap in for bourbon?
Don’t want to use bourbon? Just use more water or add in low-salt chicken broth. The flavor’s a bit different but still turns out tasty.
- → Got any suggestions for good sides?
Try this chicken with creamy mashed potatoes, steamed rice with butter, or roasted veggies—those balance out the tang and sweetness just right.
- → How can I make sure the chicken’s all the way cooked?
Stick in a meat thermometer and check for 165°F right in the thickest part. That’s when you know it’s just right and still juicy.
- → Is it fine to use blackberries from the freezer?
Totally! Thaw and pour off any extra juice before tossing them in the pan. Frozen ones might make more liquid—just cook a little longer if you need to.
- → Can this be made with chicken thighs instead?
Absolutely, boneless and skinless chicken thighs work well! Just allow a few extra minutes on the stove since they take a bit longer to finish.