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Delicious chicken breast served with a rich blackberry sauce

Blackberry Pepper Jack Chicken

A fast, weeknight dinner featuring golden chicken breasts topped with spicy pepper jack cheese and complemented by sweet blackberries in a creamy sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • to taste Salt
  • to taste Black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 tablespoon butter For cooking chicken
  • 4 slices pepper jack cheese
Sauce Ingredients
  • 1/2 cup fresh blackberries Use ripe berries for best sweetness.
  • 2 tablespoons butter For the sauce
  • 3 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried) Simple variation: Swap thyme for rosemary.
  • to taste Salt and black pepper

Method
 

Preparation and cooking
  1. Pat chicken dry and season both sides with salt, black pepper, and smoked paprika.
  2. Heat olive oil and 1 tablespoon butter in a skillet over medium heat until shimmering.
  3. Add chicken and cook until golden, about 6-7 minutes per side.
  4. Top each breast with a slice of pepper jack, cover the pan, and let it melt (about 1-2 minutes).
  5. Remove chicken to a plate and keep warm.
  6. Add 2 tablespoons butter to the pan and stir in minced garlic; sauté until fragrant, about 30 seconds.
  7. Pour in heavy cream and chicken broth, scraping up browned bits.
  8. Stir in Parmesan, Italian seasoning, parsley, thyme, salt, and pepper. Simmer until slightly thickened.
  9. Gently fold in the fresh blackberries and spoon the sauce over each breast.
  10. Serve with mashed potatoes or rice.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze sauce separately for up to 2 months.