Blueberry Balsamic Glazed Rosemary Chicken
Elevate your weeknight dinners with this Blueberry Balsamic Glazed Rosemary Chicken, a stunning fusion of sweet, tangy, and savory flavors. Perfectly seared bone-in chicken thighs are bathed in a luscious glaze made from fresh blueberries, rich balsamic vinegar, and a touch of honey, while fragrant rosemary infuses every bite with earthy warmth. This one-skillet recipe transitions seamlessly from stove to oven, creating tender, juicy chicken with beautifully crisp skin. Ready in just 45 minutes, it’s an elegant yet approachable dish perfect for entertaining or indulging on a quiet evening. Serve it alongside roasted vegetables, creamy mashed potatoes, or fluffy rice for a delightful, restaurant-quality meal at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil, divided
- 1 cup Fresh blueberries
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 cloves Minced garlic
- 0.25 cup Low-sodium chicken broth
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 2 minutes.
Remove the chicken from the skillet and set aside. Discard any excess fat, leaving about 1 tablespoon in the skillet.
Lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Pour in the balsamic vinegar and scrape up any browned bits from the skillet. Stir in the honey and chicken broth.
Add the fresh blueberries and rosemary sprigs to the skillet. Cook for 3-4 minutes, stirring occasionally, until the blueberries begin to release their juices and the mixture thickens slightly.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the blueberry balsamic glaze over the chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the oven and carefully take out the rosemary sprigs. Stir in the unsalted butter to add richness to the glaze.
Serve the chicken thighs hot, drizzled with the blueberry balsamic glaze. Pair with roasted vegetables, mashed potatoes, or rice pilaf for a complete meal.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 37.3 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
