Savory Wild Blueberry Chicken Breasts
Elevate your dinner table with the irresistible combination of sweet and savory in this Savory Wild Blueberry Chicken Breasts recipe. Perfectly seasoned chicken breasts are seared to golden perfection and then simmered in a rich, flavorful sauce made with wild blueberries, balsamic vinegar, honey, and fresh thyme. The natural sweetness of the blueberries is beautifully balanced by the tang of balsamic and the earthy notes of shallots, creating a sauce that's both elegant and comforting. This quick and easy dish—ready in just 35 minutes—is a stunning centerpiece for weeknight dinners or special occasions. Serve it with roasted vegetables, wild rice, or creamy mashed potatoes to soak up every last drop of the luscious blueberry sauce!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, finely diced Shallot
- 1 teaspoon Fresh thyme leaves
- 1 cup (fresh or frozen) Wild blueberries
- 1.5 tablespoons Balsamic vinegar
- 0.5 cup Chicken stock
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes on each side, or until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil and the unsalted butter. Once melted, add the finely diced shallot and sauté for 2-3 minutes, until softened.
Stir in the fresh thyme leaves and cook for an additional 30 seconds to release the flavor.
Add the wild blueberries to the skillet and cook for 2 minutes, stirring gently to coat them in the butter and shallot mixture.
Deglaze the pan by adding the balsamic vinegar, scraping up any brown bits from the bottom of the skillet.
Pour in the chicken stock and stir in the honey. Let the mixture simmer gently for 3-4 minutes, allowing the flavors to meld and the sauce to slightly reduce.
Mix the cornstarch and water together in a small bowl to form a smooth slurry. Gradually stir the slurry into the skillet, cooking for 1-2 minutes until the sauce thickens.
Return the chicken breasts to the skillet, spooning the blueberry sauce over them. Cover and cook for 5-7 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and let the dish rest for 2 minutes. Serve the chicken breasts warm with the blueberry sauce spooned generously over the top. Pair with a side of roasted vegetables or wild rice for a complete meal.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 39.5 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 306 mg | 7% | |
*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.
