Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup fresh or frozen blackberries
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar or honey
- 1 tablespoon non-alcoholic bourbon substitute
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and black pepper to taste
Instructions
- Pat the chicken dry and season with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Sauté onion for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Deglaze the pan with balsamic vinegar, scraping up browned bits.
- Stir in chicken broth, non-alcoholic bourbon substitute, brown sugar or honey, Dijon mustard, and thyme. Bring to a simmer.
- Add blackberries, lightly mashing some to release juice. Simmer 5–7 minutes until sauce thickens.
- Return chicken to the skillet, spooning sauce over top. Reduce heat to low, cook 8–10 minutes, turning occasionally until internal temperature reaches 165°F (74°C).
- Taste and adjust seasoning. Optionally strain the sauce for a smoother texture.
- Serve warm with extra sauce and garnish with fresh thyme or blackberries.
Notes
Chicken thighs can be substituted for breasts for juicier meat.
Frozen blackberries may require additional simmering to thicken the sauce.
Adjust sweetness or tanginess by modifying honey, brown sugar, or vinegar amounts.
For a spicier version, add a pinch of red pepper flakes.
- Prep Time: 10
- Cook Time: 35