This bold and flavorful dish brings together smoky, savory chicken with a vibrant blackberry jalapeño topping and a rich, melted cheese finish. The combination of sweet berries, gentle heat from fresh jalapeño, and the deep warmth of smoked paprika creates a beautifully balanced meal that feels both comforting and refined. Each bite offers layers of flavor: tender, juicy chicken infused with spices, a glossy fruit mixture that adds brightness, and a perfectly melted topping that ties everything together.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 cup fresh blackberries
1 jalapeño, finely diced
1 tablespoon honey
1 tablespoon balsamic vinegar
1 cup shredded mozzarella cheese
Instructions
Begin by preparing the chicken. Pat the boneless, skinless chicken breasts dry with paper towels. This step is essential to help the seasoning adhere properly and to promote even browning during cooking. Place the chicken breasts on a clean surface or in a shallow dish.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed. Sprinkle the seasoning mixture generously over both sides of each chicken breast. Rub the spices into the surface of the meat using your hands to create a uniform coating. This ensures that every bite carries the smoky and savory flavor profile.
Heat the olive oil in a large skillet over medium heat. Allow the oil to warm until it shimmers slightly but does not smoke. Carefully place the seasoned chicken breasts into the skillet, making sure not to overcrowd the pan. Cook the chicken for approximately 6 to 7 minutes on the first side without moving it, allowing a golden crust to form.
Flip each chicken breast using tongs and continue cooking on the second side for another 6 to 7 minutes. The chicken should develop a rich, golden-brown exterior and be cooked through, with the internal temperature reaching 165°F (74°C). Once fully cooked, remove the chicken from the skillet and transfer it to a plate. Tent loosely with foil to keep warm while preparing the topping.
In the same skillet, reduce the heat slightly to medium-low. Add the fresh blackberries and the finely diced jalapeño. Stir gently to combine. As the blackberries begin to soften, use the back of a spoon to lightly press them, helping release their juices. Cook for about 3 to 4 minutes, stirring occasionally, until the berries break down and form a thick, glossy mixture.
Add the honey and balsamic vinegar to the skillet. Stir well to incorporate them into the fruit mixture. Allow the sauce to simmer for another 2 to 3 minutes, letting it thicken slightly and develop a balanced sweet and tangy flavor. Taste and adjust seasoning with a small pinch of salt if needed.
Return the cooked chicken breasts to the skillet, nestling them into the blackberry jalapeño mixture. Spoon some of the sauce over the top of each piece to coat them evenly.
Sprinkle the shredded mozzarella cheese generously over each chicken breast, covering the surface completely. Reduce the heat to low and cover the skillet with a lid. Allow the cheese to melt gently for about 3 to 5 minutes, until it becomes fully melted, smooth, and slightly stretchy.
Once the cheese has melted, remove the skillet from the heat. Let the chicken rest for a few minutes before serving. This brief resting time helps retain its juices and enhances the overall texture.
Serve the smoky paprika chicken hot, with plenty of the blackberry jalapeño mixture spooned over the top. The contrast of smoky spice, sweet fruit, mild heat, and creamy melted cheese creates a striking and memorable main course.