Blueberry Thyme Chicken (Printable)

Pan-seared chicken with a glossy blueberry-thyme reduction sauce

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil

→ Blueberry Thyme Sauce

04 - 1 cup fresh or frozen blueberries
05 - 1 small shallot, finely chopped
06 - 2 tsp fresh thyme leaves (plus extra for garnish)
07 - 1/2 cup low-sodium chicken broth
08 - 2 tbsp balsamic vinegar
09 - 1 tbsp honey
10 - 1 tbsp unsalted butter

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan and sear for 5–6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken to a plate and tent loosely with foil to keep warm.
03 - Reduce heat to medium. Add the chopped shallot to the same skillet and sauté for 2 minutes until softened and fragrant.
04 - Add blueberries, thyme leaves, chicken broth, balsamic vinegar, and honey to the skillet. Stir to combine and simmer for 5–7 minutes, allowing blueberries to burst and the sauce to reduce slightly.
05 - Stir in the unsalted butter until melted and the sauce becomes smooth and glossy.
06 - Return the chicken to the skillet, turning to coat evenly with the blueberry-thyme sauce. Simmer for 1–2 minutes to heat through. Serve immediately topped with extra sauce and fresh thyme sprigs.

# Expert Tips:

01 -
  • The sauce strikes this perfect balance between savory and sweet that feels like something you'd order at a fancy restaurant but comes together in under an hour
  • Blueberries burst beautifully in the pan creating natural thickness and an incredible purple hue that makes the dish look stunning on the plate
  • Fresh thyme adds an earthy aromatic quality that keeps the blueberries from tasting too dessert-like
02 -
  • Don't rush the searing process because that golden crust creates texture and prevents the chicken from tasting steamed or bland
  • The sauce will continue thickening as it sits off the heat, so remove it from the pan when it looks slightly thinner than your desired consistency
  • If your blueberries are particularly tart, taste the sauce before adding the butter and adjust the honey accordingly
03 -
  • Casting the chicken breasts to an even thickness before cooking ensures they all finish at the same time
  • Always use a light-colored pan if possible so you can see when the blueberry sauce has properly reduced
  • Make extra sauce and freeze it in ice cube trays for quick weeknight meals later

Go Back