Description

This dish features tender chicken pieces, pan-seared to a golden finish, then coated in a vibrant blueberry and thyme glaze. The sauce offers a delightful balance of sweet and tangy notes from the blueberries, complemented by the earthy aroma of fresh thyme. Each bite delivers succulent chicken enveloped in a rich, glossy sauce, creating a sophisticated and flavorful meal.

Ingredients

Scale

2 boneless, skinless chicken breasts (about 6–8 oz each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh blueberries
1/4 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 clove garlic, minced
1 sprig fresh thyme, plus more for garnish
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon cold water (if using cornstarch)

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Instructions

Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add blueberries, chicken broth, balsamic vinegar, honey, minced garlic, and the sprig of thyme to the skillet. Bring to a simmer, gently mashing some of the blueberries with the back of a spoon to release their juices.
Cook the sauce for 5-7 minutes, or until it has slightly thickened and the blueberries have softened. If a thicker sauce is desired, whisk together cornstarch and cold water in a small bowl, then stir into the simmering sauce. Cook for another minute until thickened.
Return the seared chicken breasts to the skillet, turning to coat them thoroughly in the blueberry thyme sauce. Continue to cook for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the thyme sprig. Serve the glazed chicken immediately, garnished with fresh thyme sprigs.

Notes

Ensure chicken is fully cooked by checking its internal temperature with a meat thermometer.

For a smoother sauce, you can strain it after simmering, then return it to the pan before adding the chicken.

This dish pairs wonderfully with a side of wild rice, quinoa, or roasted asparagus.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Calories: 380
Fat: 10g
Carbohydrates: 28g
Protein: 45g