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Blackberry & Lemon Glazed Chicken Thighs



  • 1 cup California Giant blackberries
  • ½ cup sugar
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • 1 tsp cornstarch
  • 2 tsp water
  • 6 large basil leaves, thinly sliced
  • 4 boneless, skinless, chicken thighs
  • Salt & Pepper


  1. Preheat the oven to 375 degrees.

  2. Pat the chicken thighs dry with a paper towel and season both sides with a generous amount of salt and pepper and allow to temper at room temperature while you make the glaze.

  3. In a small sauce pot, combine the blackberries, sugar, lemon juice, and lemon zest. Heat over high heat and once brought to a simmer, reduce heat and just barely simmer for 10 minutes.

  4. Combine cornstarch and water together with a fork until well combined. Slowly whisk the cornstarch/water mixture into the simmering berry glaze and allow to simmer for 1 more minute. Remove from heat and set aside.

  5. Heat a large saute pan (oven proof) over high heat and then add 2 T canola oil. Once the oil is hot, add the 4 chicken thighs and allow to sear for 3 minutes on both sides.

  6. Place the entire pan in the oven and allow to gently cook the chicken the rest of the way for 5 minutes. Remove the thighs from the pan and allow to rest for 5 minutes.

  7. Toss the chicken thighs in the warm blackberry glaze and eat!

prep time
total time
CALORIESper serving
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15 minutes
1 hour 15 minutes
Winter's Best Recipe Collection | Download the eBook Here