Bourbon Blackberry Chicken Glaze (Print-Friendly Version)

Pan-seared chicken with tangy-sweet bourbon blackberry glaze and fresh blackberries.

# What You’ll Need to Make This:

→ Blackberry Glaze

01 - 72 g blackberry preserves
02 - 60 ml water
03 - 30 ml bourbon
04 - 30 ml balsamic vinegar
05 - 15 ml extra virgin olive oil
06 - 5 ml Dijon mustard
07 - 2 g garlic, minced
08 - 3 g kosher salt
09 - 0.5 g ground black pepper

→ Chicken

10 - 680 g boneless, skinless chicken breasts (about 3 medium), pounded to even thickness
11 - 5 g kosher salt
12 - 1 g ground black pepper
13 - 1 g paprika
14 - 30 ml extra virgin olive oil
15 - 216 g fresh blackberries, divided
16 - Fresh thyme, for garnish

# How to Prepare:

01 - In a medium bowl, whisk together the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until fully combined. Set aside.
02 - Pat chicken breasts dry with paper towels. In a small bowl, mix kosher salt, black pepper, and paprika. Evenly season both sides of the chicken breasts with the spice mixture.
03 - Heat extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add chicken and cook for 6–7 minutes on the first side. Flip and continue cooking for another 6–7 minutes, or until chicken reaches an internal temperature of 74°C. Adjust heat as necessary to prevent burning. Remove chicken to a plate and tent with foil to keep warm.
04 - In the same skillet, add 144 g (1 cup) of fresh blackberries (reserve remaining for serving). Cook over medium heat for 2–3 minutes, stirring gently, until blackberries begin to soften and release juices.
05 - Pour the prepared blackberry glaze into the skillet with the softened blackberries. Stir gently to coat the blackberries. Simmer for 1–2 minutes until warmed through.
06 - Return chicken breasts to the skillet. Spoon blackberry glaze over the chicken, simmering for 1–2 minutes to rewarm and fully coat with the sauce.
07 - To serve, arrange chicken breasts on plates, spoon glaze over top, and garnish with reserved fresh blackberries and sprigs of fresh thyme.

# Extra Tips:

01 - For optimal flavor, ensure chicken is pounded to uniform thickness for even cooking.
02 - Cook chicken just until it reaches 74°C for juicy, tender results.

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