Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Fresh blackberries: 1 pint (about 2 cups)
- Bourbon: 1/4 cup
- Balsamic vinegar: 2 tablespoons
- Brown sugar: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Fresh thyme: 2 sprigs
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
- Step 2: Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Step 3: Pour in the bourbon and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let the bourbon reduce slightly, about 1 minute.
- Step 4: Stir in the brown sugar and blackberries. Bring to a simmer and cook for 5-7 minutes, or until the blackberries have softened and the sauce has thickened slightly.
- Step 5: Stir in the fresh thyme. Return the cooked chicken to the skillet and spoon the blackberry bourbon sauce over the chicken breasts.
- Step 6: Simmer for another 2-3 minutes, allowing the chicken to heat through in the sauce. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, making sure the chicken is well-coated in sauce to prevent drying.
- Gently reheat the chicken in a skillet over low heat, adding a splash of chicken broth if the sauce becomes too thick.
- Serve this dish alongside a bed of quinoa or rice to soak up all that delicious blackberry bourbon sauce!
- For a deeper flavor, muddle a few blackberries before adding them to the sauce to release their juices and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American