Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup fresh or frozen blueberries
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1/2 teaspoon salt, plus more for seasoning chicken
- 1/4 teaspoon black pepper, plus more for seasoning chicken
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- Heat the olive oil in a large, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once shimmering, add the seasoned chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the sliced shallot to the same skillet and sauté for 2-3 minutes until softened and lightly golden. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then stir in the blueberries, honey, fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the blueberries begin to burst.
- Return the seared chicken breasts to the skillet, nestling them into the blueberry thyme sauce. Spoon some of the sauce over the chicken.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of your chicken breasts.
- Remove the skillet from the oven. Let the chicken rest in the sauce for 5 minutes before serving. Garnish with fresh thyme leaves and chopped parsley, if desired. Serve hot with your favorite side dishes.
Notes
For a thicker sauce, you can mash some of the blueberries against the side of the skillet while simmering. This dish pairs wonderfully with wild rice, quinoa, roasted asparagus, or a simple green salad. If using frozen blueberries, there’s no need to thaw them first; they might just extend the simmering time by a minute or two.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared & Baked
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg