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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 10g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
