Ingredients
- Chicken breasts (boneless, skinless): 4 (6-8 oz each)
- Fresh blueberries: 1 cup
- Fresh thyme sprigs: 4
- Olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a medium bowl, combine blueberries, balsamic vinegar, honey, thyme sprigs (lightly crush with your fingers to release aroma), salt, and pepper. Mix well to create the blueberry sauce.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. They don't need to be cooked through at this stage.
- Step 4: Transfer the seared chicken breasts to the prepared baking dish.
- Step 5: Pour the blueberry sauce over the chicken breasts, ensuring each piece is well coated.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving, garnished with fresh thyme if desired.
Notes
- Store leftover Blueberry Thyme Chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the chicken in a skillet over low heat with a splash of water or broth to prevent drying, or microwave in short bursts.
- Serve this chicken alongside a bed of quinoa or couscous to soak up all that delicious blueberry sauce.
- Gently crushing the thyme releases more of its aromatic oils, enhancing the overall flavor of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American