This Blackberry Jalapeño Chicken brings together juicy pan-seared chicken breasts, a sweet-tart blackberry sauce, gentle jalapeño heat, and a smooth honey cream glaze. The result is a balanced, restaurant-style dish that feels special while still being easy enough for a weeknight dinner.
Why You’ll Love This Recipe
This recipe delivers a unique mix of flavors that work beautifully together. The blackberries add natural sweetness and color, the jalapeño provides a mild, controllable heat, and the honey cream glaze ties everything together with a silky finish. It uses simple ingredients, comes together in under an hour, and pairs well with rice, potatoes, or vegetables, making it versatile and crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 170 g / 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
1 cup fresh blackberries
1 medium jalapeño, finely minced (seeds removed for mild heat)
2 cloves garlic, minced
1/4 cup chicken broth
2 tablespoons honey
1 tablespoon lemon juice
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon cornstarch mixed with 1 tablespoon cold water
Directions
Season the chicken breasts evenly on both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the blackberries and cook for 2 to 3 minutes, gently pressing them to release their juices.
Add the minced jalapeño and garlic, and cook for 30 seconds until fragrant.
Pour in the chicken broth, honey, and lemon juice. Stir well and let the sauce simmer for 3 to 4 minutes.
Reduce the heat to low and stir in the heavy cream and butter until smooth.
Add the cornstarch slurry and simmer gently for 1 to 2 minutes, until the sauce thickens to a silky glaze.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 to 3 minutes to coat the chicken fully.
Remove from heat and serve warm with your preferred side dishes.
For extra heat, leave some jalapeño seeds in or add a pinch of crushed chili flakes.
For a fruitier sauce, add an extra 1/4 cup of blackberries.
For a lighter version, substitute half-and-half for the heavy cream.
For added depth, stir in 1 teaspoon of smoked paprika instead of regular paprika.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a small splash of chicken broth or cream to loosen the sauce. Avoid high heat to prevent the cream sauce from separating.
FAQs
Can I use frozen blackberries?
Yes, frozen blackberries work well. Thaw them first and drain excess liquid before cooking.
How spicy is this dish?
With the jalapeño seeds removed, the heat level is mild. You can easily adjust it to your preference.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative and remain very juicy.
What sides pair well with this recipe?
Rice, mashed potatoes, roasted vegetables, or buttered pasta all pair nicely.
Can I make this ahead of time?
You can prepare the sauce in advance, but cook the chicken fresh for best texture.
Is the sauce very sweet?
The sweetness is balanced by the jalapeño and lemon juice, creating a well-rounded flavor.
Can I make this dairy-free?
You can substitute the cream with a dairy-free cooking cream, though the texture may vary slightly.
How do I thicken the sauce if it’s too thin?
Let it simmer a bit longer or add a small additional amount of cornstarch slurry.
Can I double the recipe?
Yes, simply double all ingredients and use a larger skillet.
Does this recipe work for meal prep?
Yes, it reheats well and keeps its flavor when stored properly.
Conclusion
Blackberry Jalapeño Chicken with Silky Honey Cream Glaze is a flavorful dish that combines sweet, savory, and gentle heat in every bite. It’s elegant enough for guests yet simple enough for everyday cooking, making it a recipe you’ll want to return to again and again.
Juicy chicken breasts pan-seared and coated in a sweet-tart blackberry sauce with a hint of jalapeño heat, finished in a silky honey cream glaze. A restaurant-quality dish made easy at home.
Total Time:40 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts (about 170 g / 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon olive oil
1 cup fresh blackberries
1 medium jalapeño, finely minced (seeds removed for mild heat)
2 cloves garlic, minced
1/4 cup chicken broth
2 tablespoons honey
1 tablespoon lemon juice
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon cornstarch mixed with 1 tablespoon cold water
Instructions
Season the chicken breasts evenly with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add blackberries and cook for 2–3 minutes, gently pressing to release juices.
Add jalapeño and garlic. Cook for 30 seconds until fragrant.
Stir in chicken broth, honey, and lemon juice. Simmer for 3–4 minutes.
Reduce heat to low. Stir in heavy cream and butter until smooth.
Add the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens.
Return chicken to the skillet and spoon sauce over it. Simmer for 2–3 minutes to coat.
Remove from heat and serve warm with desired sides.
Notes
Use frozen blackberries if fresh aren’t available—thaw and drain first.
Adjust spice level by keeping or removing jalapeño seeds.
Substitute half-and-half for a lighter sauce, or dairy-free cream for a non-dairy version.
Serve with mashed potatoes, rice, pasta, or roasted vegetables.
