Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup fresh or frozen blackberries
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey or light brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Pat the chicken breasts dry and season both sides liberally with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a plate.
- Step 2: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Step 3: Pour in the balsamic vinegar and stir in the blackberries and honey (or brown sugar). Bring the mixture to a simmer, using the back of a wooden spoon or spatula to gently mash the blackberries and release their juices.
- Step 4: Continue simmering the sauce for 5-8 minutes, stirring occasionally, until the liquid has reduced by nearly half and the sauce has thickened enough to coat the back of a spoon. Taste the sauce and adjust sweetness or seasoning as needed.
- Step 5: Return the cooked chicken breasts to the skillet. Turn the chicken to coat them thoroughly with the blackberry balsamic sauce and allow them to heat through for 1-2 minutes before serving.
Notes
- Store leftover chicken and sauce together in an airtight container for up to 3 days in the refrigerator; the flavors often deepen overnight.
- To reheat, place the chicken and sauce in a skillet over low heat, adding 1-2 teaspoons of water or broth to loosen the sauce if the reduction has become too thick in the fridge.
- Pair this rich, savory dish with creamy polenta, mashed sweet potatoes, or a simple side of roasted asparagus to balance the acidity and sweetness of the balsamic.
- When scraping up the browned bits (fond) in Step 2, use a sturdy wooden spoon while the pan is still hot, as these caramelized chicken juices are essential for building the deeply complex base of the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American