Blackberry Dijon Chicken

I have a simple, delicious meal idea for you! How easy is it? You only need three ingredients! Here’s my recipe for Blackberry Dijon Chicken.

First, preheat your oven to 425 degrees. Then, in a small saucepan, combine one 10-ounce jar of blackberry jam and 5 tablespoons of Dijon mustard.

blackberry-dijon-sauce-pan

Let it come to a boil over medium heat, turn it down to medium-low, and let it simmer for 10-15 minutes. You want it to reduce, so it becomes thicker.

Meanwhile, spray a casserole pan with nonstick cooking spray, and spread out 6 chicken breasts. Season them with a little salt and pepper.

chicken-breasts-in-glass-pan

After 10-15 minutes of simmering, pour the blackberry-Dijon sauce over the chicken breasts.

pouring sauce-over-chicken-breasts

Pop them in the oven for 30 minutes. Halfway through, use a spoon to baste the breasts with more of the sauce. After 30 minutes, pull them out! (It may take a little more or a little less for them to be fully cooked, based on the thickness of your breasts.)

blackberry-dijon-chicken-baked

I roasted some vegetables at the same time, with olive oil cooking spray, salt, pepper, and an Italian seasoning blend, although they took a little longer – 40 minutes. Broccoli, cauliflower, orange and yellow carrots:

roasted-vegetables-pan-carrots-broccoli-cauliflower-yellow-carrots

Plate it up! I spooned a little bit of the excess sauce on the vegetables.

blackberry-dijon-chicken-roasted-vegetables

It’s a fantastic mix of sweet and savory – and, next time, I’d use even more of the Dijon – so don’t be afraid to be generous with it!

close-up-blackberry-dijon-chicken

This recipe is high in sugar. It works out to be 30 grams of sugar per chicken breast, if you consume all the sauce. I didn’t. There was plenty left in the pan after I served it, and while I poured a little into a container for the leftovers, a lot of it went down the drain. (Although I guess I could’ve saved it for something else?)  You can find sugar-free jams at the store, too, which would dramatically reduce the sugar content.

Oh, and swap out blackberry for another type of jam of you prefer!

Keep it up, David!

PS – Check out more recipes on my RECIPES page!

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