Description

Juicy chicken breasts baked in a glossy blueberry thyme sauce with honey and balsamic vinegar. This sweet and savory dish is elegant, flavorful, and simple enough for a weeknight dinner.

Ingredients

4 boneless, skinless chicken breasts

1 cup fresh blueberries

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)

2 cloves garlic, minced

1 tablespoon balsamic vinegar

Salt and pepper to taste

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Instructions

In a bowl, whisk together olive oil, honey, thyme, garlic, balsamic vinegar, salt, and pepper until well combined.
Gently fold in the fresh blueberries without crushing them.
Place the chicken breasts in a resealable bag or bowl and pour the marinade over them, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the oven to 400°F (200°C).
Heat a little olive oil in an oven-safe skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade, and sear for 3–4 minutes per side until golden brown.
Pour the reserved marinade and blueberries over the chicken in the skillet.
Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (75°C).
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Spoon the blueberry sauce over the chicken and serve warm.

Notes

Frozen blueberries can be used without thawing to avoid excess liquid.

Boneless, skinless chicken thighs may be substituted; adjust cooking time as needed.

Add a pinch of red pepper flakes for subtle heat.

Simmer the sauce a few extra minutes after baking if a thicker consistency is desired.

Store leftovers in the refrigerator for up to 3 days and reheat gently to prevent drying out.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 320 kcal
Sugar: 9 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 36 g
Cholesterol: 95 mg