Krispy Chicken with Blueberry Sauce
Elevate your dinner table with the irresistible combination of savory and sweet in this Krispy Chicken with Blueberry Sauce recipe. Perfectly pan-fried, golden-brown chicken breasts coated in a flavorful Parmesan-panko crust are paired with a luscious homemade blueberry sauce, sweetened with honey and accented by a tangy balsamic vinegar kick. The sauce, thickened to perfection and bursting with the natural flavor of fresh blueberries, adds an unexpected yet delightful twist to this comforting dish. Ready in just 45 minutes, this recipe offers texture, flavor, and sophistication, making it ideal for weeknight meals or special occasions. Garnished with fresh thyme for a fragrant finish, this dish is sure to impress your taste buds.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Fresh blueberries
- 2 tablespoons Honey
- 1.5 tablespoons Balsamic vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Fresh thyme (optional, for garnish)
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness using a meat mallet (about 1/2 inch thick).
In a shallow dish, combine the flour, 1 teaspoon of salt, 1/2 teaspoon of pepper, and garlic powder.
In another shallow dish, whisk the eggs with the milk.
In a third shallow dish, mix the panko breadcrumbs with the grated Parmesan cheese.
Dredge each chicken breast first in the flour mixture, then dip it into the egg mixture, and finally coat it in the breadcrumb and Parmesan mixture. Press gently to ensure the breadcrumbs stick evenly.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the mixture is hot, add the chicken breasts to the skillet. Cook for 4-5 minutes on each side until the chicken is golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, combine the blueberries, honey, balsamic vinegar, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper.
In a small bowl, mix the cornstarch with the water to form a slurry. Once the blueberry mixture begins to release its juices and bubble, stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Remove the sauce from the heat and let it cool slightly. If desired, you can mash some of the blueberries with a fork for a chunkier sauce or blend it for a smoother consistency.
To serve, spoon the blueberry sauce over the crispy chicken breasts. Garnish with fresh thyme to add a touch of herbal brightness. Serve immediately.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 20.6 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 667 mg | 14% | |
*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.
