Ingredients
- Chicken breasts (boneless, skinless): 2, about 6 ounces each
- Fresh blueberries: 1 cup
- Fresh thyme sprigs: 4
- Olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Chicken broth: 1/4 cup
- Salt and pepper: To taste
- Garlic clove: 1, minced
Instructions
- Step 1: Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
- Step 2: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown.
- Step 3: Remove skillet from heat. In a small bowl, combine blueberries, minced garlic, balsamic vinegar, chicken broth, and thyme sprigs.
- Step 4: Pour blueberry mixture over chicken breasts in the skillet.
- Step 5: Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Step 6: Let chicken rest for a few minutes before serving. Garnish with fresh thyme sprigs if desired.
Notes
- Store leftover Blueberry Thyme Chicken in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the chicken in the oven at 300°F (150°C) with a splash of chicken broth to keep it moist.
- Serve this delightful chicken with a side of wild rice or quinoa to soak up the delicious blueberry sauce.
- For a more intense thyme flavor, lightly bruise the thyme sprigs before adding them to the blueberry mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American