Blueberry Thyme Chicken (Printable version)

Tender chicken with savory-sweet blueberry thyme sauce

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil

→ Blueberry Thyme Sauce

04 - 1 cup fresh or frozen blueberries
05 - 1 small shallot, finely chopped
06 - 2 tsp fresh thyme leaves (plus extra for garnish)
07 - 1/2 cup low-sodium chicken broth
08 - 2 tbsp balsamic vinegar
09 - 1 tbsp honey
10 - 1 tbsp unsalted butter

# Directions:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and tent loosely with foil to keep warm.
03 - Reduce heat to medium. Add chopped shallot to the same skillet and sauté for 2 minutes until softened and fragrant.
04 - Add blueberries, thyme leaves, chicken broth, balsamic vinegar, and honey to the skillet. Simmer for 5-7 minutes, stirring occasionally, until blueberries burst and sauce reduces slightly.
05 - Remove skillet from heat and stir in butter until melted and incorporated, creating a smooth, glossy sauce.
06 - Return chicken to the skillet, turning to coat evenly with the blueberry-thyme sauce. Simmer for 1-2 minutes to warm through. Serve immediately with extra sauce spooned over top and garnish with fresh thyme sprigs.

# Expert advice:

01 -
  • The sauce strikes this incredible balance between savory and sweet that feels restaurant worthy but comes together in under 15 minutes
  • Blueberries burst and create this beautiful purple stained sauce that looks absolutely stunning on the plate
02 -
  • Do not be tempted to rush the searing process or you will miss out on the flavorful brown bits that make the sauce taste so developed
  • Letting the sauce reduce until it coats the back of a spoon is the difference between a dinner and something that feels like a special occasion
03 -
  • Room temperature chicken will cook more evenly so take it out of the fridge about 20 minutes before starting
  • Freeze any extra sauce in ice cube trays for a quick flavor boost to simple weeknight chicken later

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