This Best‑Ever Blueberry Thyme Chicken is a bold, unexpected twist on a classic baked chicken dish. Juicy, seared chicken breasts are marinated and glazed with a vibrant mix of blueberries, honey, balsamic vinegar, garlic, and thyme—creating a sweet‑and‑savory flavor profile that feels gourmet but is easy enough for a weeknight dinner.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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 freshly ground black pepper to taste
Directions
I start by whisking together olive oil, honey, thyme, garlic, balsamic vinegar, salt, and pepper in a mixing bowl to create a flavorful marinade.
Then I gently fold in the fresh blueberries, making sure not to crush them.
I place the chicken breasts in a large resealable bag or bowl and coat them evenly with the marinade. I refrigerate them for at least 30 minutes—sometimes up to 2 hours when I want the flavor to deepen.
I preheat the oven to 400 °F (200 °C).
In a large oven-safe skillet over medium-high heat, I sear the marinated chicken breasts in a little olive oil for 3–4 minutes on each side until golden.
I pour the reserved marinade over the chicken in the skillet, making sure the blueberries are well distributed.
Then I transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165 °F (75 °C).
I let the chicken rest for about 5 minutes before serving, which keeps it juicy.
Finally, I spoon the warm blueberry-thyme glaze over the top just before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: About 45 minutes
Calories per serving: ~350 kcal
Variations
I sometimes swap the chicken breasts for boneless chicken thighs for a juicier result.
When I want a bolder flavor, I add a splash more balsamic vinegar or a pinch of crushed red pepper flakes.
If I don’t have fresh blueberries, I’ve used frozen ones—just thaw and drain them first.
For an herby twist, I mix in a bit of fresh rosemary with the thyme.
I’ve also added a touch of Dijon mustard to the marinade for a subtle tangy kick.
Storage/Reheating
I store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it in a skillet over low heat with a splash of water or extra marinade to keep it moist. This dish doesn’t freeze well due to the texture of the berries, so I like to enjoy it fresh.
FAQs
How can I tell when the chicken is fully cooked?
I use a meat thermometer to make sure the thickest part of the chicken reaches 165 °F (75 °C). That way I know it’s perfectly cooked without being dry.
Can I use dried thyme instead of fresh?
Yes, when I don’t have fresh thyme, I use 1 tablespoon of dried thyme. It’s more concentrated, so I use less.
What should I serve with Blueberry Thyme Chicken?
I like serving it with roasted vegetables, quinoa, or mashed potatoes. The sauce goes really well with creamy or neutral sides.
Can I grill the chicken instead of baking it?
I can! I grill the marinated chicken until done and reduce the leftover marinade separately in a saucepan to drizzle on top.
Is it okay to use frozen blueberries?
Yes, I’ve made this with frozen blueberries. I just make sure to thaw and drain them first so the sauce doesn’t get watery.
Conclusion
This Best‑Ever Blueberry Thyme Chicken recipe is one of my favorite ways to bring a little creativity into everyday meals. It’s easy, elegant, and absolutely bursting with flavor. Whether I’m making it for a quiet weeknight or a dinner with friends, it always feels special.
📖 Recipe:
Best‑Ever Blueberry Thyme Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Blueberry Thyme Chicken is a bold, sweet-and-savory twist on classic baked chicken. Juicy seared chicken breasts are marinated and glazed in a vibrant mixture of blueberries, honey, balsamic vinegar, garlic, and thyme—all made in one skillet.
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 freshly ground black pepper to taste
Instructions
- In a mixing bowl, whisk together olive oil, honey, thyme, garlic, balsamic vinegar, salt, and pepper to make the marinade.
- Gently fold in the blueberries, being careful not to crush them.
- Place the chicken breasts in a large resealable bag or bowl and coat them evenly with the marinade. Refrigerate for at least 30 minutes, up to 2 hours.
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet over medium-high heat, sear the marinated chicken breasts in a little olive oil for 3–4 minutes per side until golden.
- Pour the reserved marinade over the chicken in the skillet, ensuring blueberries are evenly distributed.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before serving.
- Spoon the warm blueberry-thyme glaze over the top before serving.
Notes
For a juicier result, substitute chicken thighs for breasts.
Add a splash more balsamic vinegar or crushed red pepper flakes for a bolder flavor.
Frozen blueberries can be used—just thaw and drain first.
Mix in rosemary with thyme for an herby twist.
Add a bit of Dijon mustard to the marinade for tang.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 95mg
