Bourbon Blackberry Chicken pairs seasoned pan-seared chicken with a tangy-sweet blackberry glaze and fresh blackberries. Then, I like to garnish it with fresh thyme for serving. When enjoying, be sure you get a fresh blackberry in each bite to bring all of the flavors together–it is like the finishing touch (or should I say taste) that rounds out this restaurant-quality dish! I cannot get enough of this chicken, it is so tender and flavorful! For another delicious way to serve chicken, check out my popular Roasted Peach Chicken!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts in this dish. Pound them to an even thickness before cooking to ensure they cook evenly and reach an internal temperature of 165°F. Chicken thighs would also work if preferred. Season the chicken with salt, pepper, and paprika.
- Blackberry Preserves: The blackberry preserves are the base of the glaze. Preserves are thicker than jam with small chunks of fruit in them. If you don’t have preserves, blackberry jam or jelly would work, too.
- Bourbon: Use your choice of bourbon or what you would enjoy sipping (if you drink bourbon).
- Balsamic Vinegar: After testing the glaze the first time, I knew it was missing something, and it was! Balsamic vinegar adds a little sweetness to the glaze. While it does have a tiny bit of tang, its natural sweetness helps balance the flavors without being too strong. It makes the glaze taste even better!
- Mustard: I like Dijon mustard to add a sharp and tangy taste to the glaze. If you don’t have any on hand, you could substitute yellow mustard. It may change the flavor profile a bit, but can still work well.
- Fresh Blackberries: I cooked most of the fresh blackberries to soften them and release their juices to add even more flavor to the glaze. And then, I reserved some fresh blackberries for serving.
Can I Use Frozen Blackberries Instead Of Fresh Berries?
Yes, you can use frozen blackberries instead of fresh ones. Just keep in mind that frozen blackberries may release more liquid when cooked, so you might need to cook the glaze a little longer to help it thicken. Thaw and drain the berries if needed to avoid excess moisture.
Can I Make The Blackberry Glaze Without Bourbon?
Yes. If you do not have any bourbon on hand, or simply do not want to use alcohol, just replace it with 2 tablespoons of blackberry preserves to cover it. Or, If you want, you can add a tiny bit of apple cider vinegar or something tangy to balance out the sweetness.
What To Serve With Bourbon Blackberry Chicken
Here are some of my recommendations to serve with bourbon blackberry chicken:
- Roasted Vegetables like roasted carrots, roasted Brussels sprouts, or roasted sweet potatoes
- Garlic and Parmesan Roasted Asparagus
- Mashed Potatoes–I also have skins-on mashed potatoes, mashed sweet potatoes, and cauliflower mashed, too!
- Green Beans Almondine
- Homemade Cornbread or Cornbread Muffins
- Buttered Noodles
How To Store & Reheat Bourbon Blackberry Chicken
To store bourbon blackberry chicken, first, let the chicken cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. Store the glaze separately in a small container to keep the texture just right. For longer storage, freeze the chicken and glaze in separate sealed containers for up to 3 months, then thaw in the refrigerator before reheating. Reheat the chicken in a skillet over medium-low heat, in a 350°F oven for 10-15 minutes, or in the microwave, adding extra glaze to keep it moist.
Bourbon Blackberry Chicken
Ingredients
Blackberry Glaze
- ½ cup (72 g) blackberry preserves
- ¼ cup water
- 2 tablespoons bourbon
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Chicken
- 1 ½ pounds boneless, skinless chicken breasts, about 3 medium chicken breasts, pounded to an even thickness
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1 ½ cups (216 g) fresh blackberries, divided
- fresh thyme, for garnish
Instructions
- To a medium bowl, add the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper. Whisk until fully combined. Set aside.
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix the salt, pepper, and paprika. Season both sides of the chicken breasts with the seasoning mixture.
- To a large nonstick skillet over medium heat, add the olive oil. Once the oil is hot, add the chicken breasts. Cook for 6-7 minutes on the first side. Then, flip and cook for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F. Adjust the heat as needed to prevent burning. Remove the cooked chicken from the skillet and transfer to a plate. Cover loosely with aluminum foil to keep warm.
- To the same skillet, add 1 cup of the fresh blackberries. (Reserve ½ cup of blackberries for serving.) Cook over medium heat for 2-3 minutes, stirring gently, until the blackberries begin to soften and release their juices.
- Pour the prepared blackberry glaze into the skillet with the blackberries. Stir gently to coat the berries. Then, let the glaze simmer for 1-2 minutes to warm up.
- Return the chicken breasts to the skillet. Spoon the blackberry glaze over the chicken, letting it simmer for 1-2 minutes to warm the chicken through and coat it with the sauce.
- To serve, spoon the blackberry glaze over the chicken and garnish with the reserved fresh blackberries and fresh thyme.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
After making a few tweaks to the recipe, we nailed it! I liked the blackberries on top. It was a bit different, but the chicken tasted so good!
Elizabeth
I didn't know what to expect from this chicken, but it was delicious! The blackberries were able to shine, and I highly recommend getting a fresh berry with each bite!
Stephanie
I was pleasantly surprised by how well the bourbon and blackberry went together. The chicken was juicy and the glaze had the perfect balance of sweet and savory.
Annabelle
This chicken was awesome! The blackberry glaze was really sweet and tangy and the chicken was tender.
Bella
This would be a wonderful dish to impress your guests without it being too complicated. It's really good!
What would I serve with this? Salad and?? It looks really good! Can’t wait to try it
Hi Cecilia-
There is a paragraph in the blog post with links to all the recipes I mention there. 🙂 It looks like this:
What To Serve With Bourbon Blackberry Chicken
Here are some of my recommendations to serve with bourbon blackberry chicken:
Roasted Vegetables like roasted carrots, roasted Brussels sprouts, or roasted sweet potatoes
Garlic and Parmesan Roasted Asparagus
Mashed Potatoes–I also have skins-on mashed potatoes, mashed sweet potatoes, and cauliflower mashed, too!
Green Beans Almondine
Homemade Cornbread or Cornbread Muffins
Buttered Noodles