One-Skillet Blackberry Chicken
User Reviews
5
6 reviews
Excellent
One-Skillet Blackberry Chicken
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Tender, juicy chicken thighs are topped with a sweet and savory blackberry pan sauce!
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Ingredients
- 2 cups blackberry about 8 ounces, fresh
- ½ cup light brown sugar
- 2 tablespoons vegetable oil divided
- 1 lb. chicken thighs boneless, skinless
- salt Kosher salt
- black pepper Kosher salt
- ¼ cup sweet onion finely chopped
- ½ teaspoon rosemary minced fresh
- 1 tablespoon apple cider vinegar
- lemon juice about 1 tablespoon, juice from ½ of a lemon
- 1 tablespoon Dijon mustard
- rosemary optional garnish; chopped fresh
- parsley
- thyme
- basil
Instructions
- In a small bowl, stir together the blackberries and brown sugar; set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
- Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
- Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently.
- Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.
Notes
- To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning.
- Add extra fresh herbs if they’re available. Rosemary is a must, but I also love to throw in some fresh thyme or fresh basil when I’ve got them in the garden!
- The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It’s done perfectly when it reaches an internal temperature of 165°F.
- Don’t overcrowd the pan when browning the chicken. Instead, work in batches (if necessary) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor, and texture.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
281kcal
(14%)
Carbohydrates
36g
(12%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
108mg
(36%)
Sodium
152mg
(6%)
Potassium
470mg
(10%)
Fiber
4g
(16%)
Sugar
31g
(62%)
Vitamin A
187IU
(4%)
Vitamin C
23mg
(26%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 152mg | 6% |
| Potassium | 470mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 23mg | 26% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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