One-Skillet Blackberry Chicken

5 from 1 vote

Tender, juicy chicken thighs are topped with a sweet and savory blackberry pan sauce!

Course Dinner

Cuisine American, Southern

Keyword blackberry chicken, blackberry glazed chicken, blackberry sauce for chicken, chicken blackberry

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 281kcal

Author Blair Lonergan

2 cups fresh blackberries (about 8 ounces)
½ cup light brown sugar
2 tablespoons vegetable oil, divided
1 lb. boneless, skinless chicken thighs
Kosher salt and ground black pepper
¼ cup finely chopped sweet onion
½ teaspoon minced fresh rosemary
1 tablespoon apple cider vinegar
Juice from ½ of a lemon (about 1 tablespoon)
1 tablespoon Dijon mustard
Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

In a small bowl, stir together the blackberries and brown sugar; set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently.
Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.

To cut down on prep time, chop and assemble all of the sauce ingredients while the chicken thighs are browning.

Add extra fresh herbs if they’re available. Rosemary is a must, but I also love to throw in some fresh thyme or fresh basil when I’ve got them in the garden!

The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It’s done perfectly when it reaches an internal temperature of 165°F.

Don’t overcrowd the pan when browning the chicken. Instead, work in batches (if necessary) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor, and texture.