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Creamy Blackberry Goat Cheese Chicken Bake

This impressive chicken bake combines seared chicken breasts with a rich sauce made of blackberries and goat cheese, creating a surprising yet harmonious flavor profile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Special Occasion
Cuisine: American, French
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 170g / 6oz each), or substitute bone-in thighs for a richer result
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
For the Blackberry Goat Cheese Sauce
  • 2 pieces shallots, finely minced
  • 3 pieces garlic cloves, finely minced
  • 1 tablespoon unsalted butter
  • 1.5 cups fresh or thawed frozen blackberries (225g)
  • 1/4 cup dry red wine or chicken broth (for deglazing)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 3/4 cup heavy cream (180ml)
  • 115 grams plain soft goat cheese, crumbled (4oz)
  • Salt and black pepper to taste
  • Fresh thyme sprigs and a few whole blackberries for garnishing Reserve a few whole blackberries for finishing.

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels and season all sides with garlic powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 3-4 minutes until deeply golden.
  3. Flip each breast and sear the second side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Sauce Preparation
  1. Preheat your oven to 190°C (375°F). In the same pan, reduce heat to medium and add the butter. Once melted, add minced shallots and cook for 3-4 minutes until soft.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add blackberries and gently stir to coat. Cook for about 2 minutes until they begin to soften.
  4. Pour in red wine or chicken broth to deglaze the pan and scrape up the browned bits. Stir in balsamic vinegar, honey, and thyme. Let simmer for 2 minutes.
  5. Slowly add heavy cream and stir gently. Cook for about 3 minutes until the sauce thickens slightly.
  6. Crumble half of the goat cheese into the sauce and stir until melted.
Combining and Baking
  1. Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over each breast and crumble remaining goat cheese on top.
  2. Bake in the preheated oven for 25-30 minutes until chicken is cooked through (internal temperature should reach 74°C / 165°F).
  3. Let the dish rest for 5 minutes before serving.
Finishing Touches
  1. Press reserved whole blackberries gently into the sauce around each chicken breast and add fresh thyme sprigs for garnish.
  2. Serve directly from the skillet.

Notes

Store leftovers in the refrigerator for up to 3 days; flavors improve overnight. The dish can be made ahead with sauce prepared 24 hours in advance.