Pan Seared Chicken with Blueberry Sauce
Elevate your weeknight dinners with this Pan Seared Chicken with Blueberry Sauce—a dish that's as stunning as it is delicious. Juicy, golden-brown chicken breasts are seasoned with a blend of paprika, salt, and black pepper, then seared to perfection in a hot skillet. The real star, though, is the luscious blueberry sauce—a sweet and savory blend of fresh blueberries, honey, balsamic vinegar, and aromatic shallots, perfectly thickened with a cornstarch slurry. Ideal for impressing guests or treating yourself, this easy yet elegant recipe pairs beautifully with creamy mashed potatoes or roasted vegetables. Ready in just 40 minutes, it's a quick gourmet experience you won’t forget!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, finely diced Shallot
- 2 cloves, minced Garlic
- 1.5 cups Fresh blueberries
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 0.5 cup Low-sodium chicken broth
- 0.5 teaspoon Thyme
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breasts in the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate covered with foil to keep warm.
In the same skillet, lower the heat to medium and add the unsalted butter. Once the butter melts, add the diced shallot and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
Add the fresh blueberries, honey, balsamic vinegar, chicken broth, and thyme to the pan. Stir to combine and allow the mixture to come to a gentle simmer. Cook for 8-10 minutes, occasionally stirring, until the blueberries begin to break down and the sauce starts to thicken.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the blueberry sauce, cooking for an additional 2-3 minutes until the sauce thickens to your desired consistency.
Adjust the seasoning with salt and black pepper to taste.
Serve the pan-seared chicken breasts topped generously with the blueberry sauce. Enjoy with your favorite side dishes such as mashed potatoes, rice, or sautéed vegetables.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 63.2 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 397 mg | 8% | |
*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.
