Description
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)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
- 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.
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.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
