Chicken with Blueberry Ginger Chutney
Elevate your weeknight dinner game with this elegant yet simple Chicken with Blueberry Ginger Chutney recipe. Juicy, golden-seared chicken breasts are paired with a bold and irresistibly sweet-tart chutney made from fresh blueberries, grated ginger, and a touch of warming cinnamon. A hint of spicy red pepper flakes balances the sweetness of brown sugar and the tangy brightness of apple cider vinegar for a perfectly layered flavor profile. This versatile dish comes together in just 40 minutes, making it ideal for busy evenings or casual dinner parties. Serve this vibrant dish with rice, quinoa, or a crisp green salad, and garnish with fresh parsley for a stunning presentation. Perfect for lovers of unique chicken recipes, fruity sauces, and hearty skillet meals, this recipe is a standout blend of nutritious ingredients and gourmet flair.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh blueberries
- 1 tablespoon Fresh ginger, grated
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Brown sugar
- 3 tablespoons Apple cider vinegar
- 0.25 teaspoon Cinnamon
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the finely chopped red onion and sauté for 3-4 minutes, or until softened.
Stir in the grated ginger, cinnamon, and red pepper flakes. Cook for an additional 1 minute until fragrant.
Add the blueberries, brown sugar, apple cider vinegar, and water. Stir to combine.
Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, or until the blueberries have burst and the chutney thickens slightly.
Taste the chutney and adjust seasoning if necessary, adding more sugar for sweetness or vinegar for tanginess.
Return the chicken breasts to the skillet, spooning some of the chutney over the top. Cook for 2-3 minutes, allowing the chicken to absorb some of the flavors.
Serve the chicken warm, topped with extra chutney and a sprinkle of fresh parsley if desired. Pair with rice, quinoa, or a green salad for a complete meal.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2889 mg | 126% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 52.2 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 542 mg | 12% | |
*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.
