Blackberry Pomegranate Chicken with Steamed Potatoes

Shallots, rosemary and farmstand-fresh blackberries turn ordinary chicken and potatoes into a showstopper of a meal.

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Prep Time
20 min
Cook Time
15 min
35 min


  • 1 lb small potatoes (white, red or a combination), scrubbed and halved
  • 4 6-oz boneless, skinless chicken breasts
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 2 tbsp olive oil
  • 1/3 cup chopped shallots
  • 1 tsp chopped fresh rosemary
  • 1 cup blackberries
  • 1/2 cup 100% pomegranate (TRY: Lakewood Organic Pure Pomegranate Juice)
  • 2 scallions, white and light green parts only, thinly sliced


  1. Fill a large pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 15 minutes.
  2. Meanwhile, season chicken on both sides with salt and pepper. In a large skillet or sauté pan (not nonstick), heat oil on medium. Add chicken and cook for 6 minutes per side or until cooked through, cooking in batches if necessary. Transfer chicken to serving plates and let rest for 5 minutes. Meanwhile, place same skillet on medium-high heat. Add shallots and rosemary and cook, stirring occasionally, until shallots are tender, about 1 minute. Stir in blackberries and pomegranate juice, deglazing pan by scraping up any browned bits from bottom of skillet with a heatproof spoon or spatula. Cook until liquid is reduced to a thin layer, 1 to 2 minutes. Remove from heat. Top chicken with berry mixture and arrange potatoes alongside, dividing evenly. Sprinkle potatoes with scallions and serve.

Nutrition Information

  • Serving Size 1 chicken breast, 3 tbsp berry sauce, 4 oz potatoes
  • Calories 388
  • Carbohydrate Content 31 g
  • Cholesterol Content 94 mg
  • Fat Content 9 g
  • Fiber Content 3 g
  • Protein Content 43 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 363 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g