Blackberry Chicken

Blackberry Chicken

The sultry blend of blackberry jam and balsamic vinegar infuse the chicken with unbeatable flavors while the caramelized onions make a slightly sweet, savory sauce. If you’re uncertain about jam with chicken, wait until you try the moist flavored chicken!

This recipe is from Holly Clegg’s trimandTERRIFIC® Too Hot in the Kitchen.


Makes 4 servings

  • 1 teaspoon olive oil
  • 1/2 cup chopped red onion
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon dried thyme leaves
  • Salt and pepper to taste
  • 1 tablespoon all-purpose flour
  • 1/2-3/4 cup fat-free chicken broth
  • 1/2 cup seedless blackberry jam
  • 2 tablespoons balsamic vinegar


  1. In large nonstick skillet, heat olive oil and sauté onion 5 minutes. Season chicken with thyme and season to taste. Dust with flour.
  2. Add chicken to pan, cooking until browned on each side, about 7-10 minutes. Add broth and continue cooking another 15 minutes.
  3. Add jam and balsamic vinegar, bring to boil, reduce heat, and cook chicken for another 15-20 minutes or until tender.

Nutritional Analysis (per serving)

  • 339 Calories
  • 15% Calories from fat
  • 6g Fat
  • 1g Saturated Fat
  • 99mg Cholesterol
  • 113mg Sodium
  • 31g Carbohydrate
  • 0g Dietary Fiber
  • 27g Sugars
  • 40g Protein
  • Dietary Exchanges: 2 other carbohydrate, 5 very lean meat

Terrific Tip: The longer the chicken cooks in the sauce, the better it gets!

This recipe is from Holly Clegg’s trimandTERRIFIC® Too Hot in the Kitchen cookbook. For more of Holly's easy, healthy recipes and tips, visit her Blog and YouTube channel.