This is a sweet‑and‑savory chicken dish where juicy, seared chicken breasts are glazed with a jammy blueberry‑thyme sauce and finished in the oven. It feels fancy yet is surprisingly simple to make.
Why You’ll Love This Recipe
I love how this recipe balances flavors — the natural sweetness of blueberries, the brightness of fresh thyme, and the tang of balsamic vinegar all play together so beautifully. The fruit sauce caramelizes as it bakes and gives the chicken a gorgeous glossy finish. Plus, it’s elegant enough for guests yet easy enough for a weeknight.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 6 oz each)
1 cup fresh blueberries (reserve a few for garnish if desired)
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons fresh thyme leaves (or 1 teaspoon dried, if fresh is unavailable)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
directions
Preheat the oven to 375 °F (190 °C).
Pat the chicken breasts dry and season both sides generously with salt and pepper.
In a medium saucepan over medium heat, combine blueberries, balsamic vinegar, honey, and thyme. Gently smash some blueberries with a fork as the mixture cooks, but leave some texture. Let it simmer about 5 minutes until it thickens into a jammy sauce.
In an oven‑safe skillet, heat the olive oil over medium‑high heat until shimmering. Sear the chicken breasts 2 to 3 minutes per side until golden brown.
Pour the blueberry sauce over the seared chicken right in the skillet.
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken’s internal temperature reaches 165 °F (74 °C).
Let the chicken rest for about 3 minutes before serving. Drizzle with extra sauce and garnish with fresh thyme, if desired.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Lemon Blueberry Chicken: Add 1 tablespoon of fresh lemon juice to the sauce for a citrus brightness.
Spiced Blueberry Chicken: Stir in a pinch of cinnamon and freshly cracked black pepper for extra warmth.
Herb-Crusted Version: Add fresh rosemary along with the thyme for more herb complexity.
Wine Country Style: Replace 1 tablespoon of balsamic vinegar with a splash of white wine for depth.
Use Chicken Thighs: If you prefer dark meat, thighs work well — they may need a few extra minutes in the oven.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a covered skillet over low heat, adding a splash of water or chicken broth to prevent the sauce from sticking or burning. Avoid microwaving if possible (it can make the chicken rubbery and separate the sauce).
FAQs
How far in advance can I make the blueberry sauce?
I often prepare the sauce a day or two ahead and keep it refrigerated. When ready to serve, I reheat it gently before pouring it over the chicken.
Can I use frozen blueberries instead of fresh?
Yes — thaw them first and drain excess liquid. The sauce will break down more, becoming smoother, but it’ll still be delicious.
Is this recipe very sweet?
It has a pleasant sweetness, but not overly dessert‑sweet. The balsamic vinegar and thyme add balance. If I want less sweetness, I reduce the honey slightly.
What if my chicken is browning too quickly in the oven?
I tent the skillet with foil so it finishes cooking without burning. Monitoring it early helps avoid over-browning.
Can I use bone‑in chicken pieces instead of boneless?
You can. Just know they’ll require more baking time. Use a meat thermometer to ensure doneness and adjust as needed.
Conclusion
This blueberry thyme chicken recipe is one of my favorite ways to elevate a simple chicken dinner into something elegant and flavorful. The interplay of fruit, herbs, and savory meat always delights my family, and I hope it will do the same for you. Let me know if you try it — I’d love to hear how yours turns out!
Juicy chicken breasts are seared and baked in a jammy blueberry-thyme sauce with balsamic vinegar and honey, resulting in a glossy, sweet-savory dish that’s both elegant and easy to prepare.
Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
1 cup fresh blueberries (reserve a few for garnish if desired)
Pat the chicken breasts dry and season both sides generously with salt and pepper.
In a medium saucepan over medium heat, combine blueberries, balsamic vinegar, honey, and thyme. Gently smash some blueberries with a fork as the mixture cooks, but leave some texture. Let it simmer about 5 minutes until it thickens into a jammy sauce.
In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering. Sear the chicken breasts 2 to 3 minutes per side until golden brown.
Pour the blueberry sauce over the seared chicken right in the skillet.
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken’s internal temperature reaches 165 °F (74 °C).
Let the chicken rest for about 3 minutes before serving. Drizzle with extra sauce and garnish with fresh thyme, if desired.
Notes
Use frozen blueberries if fresh aren’t available — thaw and drain first.
Make the sauce ahead of time and refrigerate; reheat gently before using.
Tent with foil in the oven if the chicken browns too quickly.
Bone-in chicken can be used, but requires a longer cook time.
