Description
This Best-Ever Blueberry Thyme Chicken is a delightful and flavorful dish combining tender, juicy chicken breasts with a sweet and tangy blueberry thyme sauce. Perfect for a quick weeknight dinner or an elegant meal, this recipe balances fresh herbs, garlic, and balsamic vinegar with the natural sweetness of blueberries to create a savory feast that will impress any guest.
Ingredients
Scale
Marinade and Sauce
- ¼ cup olive oil (can be substituted with avocado oil)
- 2 tablespoons honey (maple syrup is a vegan alternative)
- 2 teaspoons fresh thyme leaves (can use 1 tablespoon dried thyme if fresh is unavailable)
- 2 cloves garlic (minced; fresh garlic preferred)
- 2 tablespoons balsamic vinegar (red wine vinegar is a great alternative)
- Salt, to taste
- Pepper, to taste
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup fresh blueberries (frozen blueberries can also be used)
- Optional sides: fluffy rice or vibrant greens, to taste
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the olive oil, honey, fresh thyme leaves, minced garlic, balsamic vinegar, salt, and pepper until fully combined to create a flavorful marinade and sauce base.
- Marinate the Chicken: Place the boneless, skinless chicken breasts into the bowl with the marinade, ensuring each piece is well coated. Allow the chicken to marinate for at least 10 minutes to absorb the flavors. For best results, marinate up to 1 hour in the refrigerator.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken and set aside.
- Make the Blueberry Sauce: In the same skillet, add the fresh blueberries to the remaining marinade and pan juices. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and form a thick sauce, about 5-7 minutes.
- Combine and Serve: Return the chicken breasts to the skillet, spooning the blueberry thyme sauce over them to coat. Let the chicken warm in the sauce for a minute or two before removing from heat. Serve immediately with your choice of fluffy rice or fresh greens on the side.
Notes
- For a vegan option, substitute chicken breasts with tofu or tempeh and replace honey with maple syrup.
- Frozen blueberries work well if fresh are not available—just thaw before cooking.
- Adjust salt and pepper to taste based on dietary needs.
- This dish pairs beautifully with a light salad or herbed quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
