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
