Description
Juicy, pan-seared chicken topped with a glossy blueberry-thyme sauce, balancing sweet fruit with warm herbs.
Ingredients
Scale
- 4 boneless, skin-on chicken thighs (about 1.5 lb) or chicken breasts, patted dry
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (optional)
- 1 cup fresh or frozen blueberries
- 1 small shallot or 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar or lemon juice
- 1/2 cup low-sodium chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional)
- Salt and pepper, to taste
Instructions
- Pat chicken dry and season both sides with salt and pepper. Preheat a large skillet over medium-high heat and add olive oil.
- Add chicken skin-side down and cook for 4–5 minutes until golden and crisp. Flip and cook for 3–4 minutes more. Transfer chicken to a plate.
- Lower heat to medium, add butter if using, then the shallot and garlic. Cook for 1–2 minutes until soft and fragrant. Stir in the thyme.
- Pour in blueberries, honey, balsamic vinegar, and chicken broth. Stir and scrape any browned bits from the pan, and bring to a gentle simmer.
- Let the blueberries break down and the sauce simmer for 4–6 minutes. Stir in cornstarch slurry if desired, and simmer for 1 additional minute.
- Return chicken to the pan, spoon sauce over each piece, cover, and simmer for 5–7 minutes until chicken reaches 165°F. Remove lid and cook for 1 more minute to reduce sauce slightly.
- Let the chicken rest for a few minutes to settle juices. Spoon extra blueberry thyme sauce over the chicken and garnish with fresh thyme.
Notes
Use unsalted butter for better control of salt. Fresh thyme provides the best aroma, but dried works in a pinch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg