Blueberry Thyme Chicken Breasts (Recipe for Printing)

Tender chicken in blueberry thyme sauce, accented with balsamic and honey for a bold, comforting table centerpiece.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)

→ Fruit

02 - 1 cup fresh blueberries, plus extra for garnish

→ Acid and Sweetener

03 - 2 tablespoons balsamic vinegar
04 - 1 tablespoon honey

→ Herbs and Spices

05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Cooking Oils

08 - 1 tablespoon extra virgin olive oil

# How to Make It:

01 - Preheat oven to 375°F (190°C). Gather and measure all components before beginning.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear chicken breasts for 2–3 minutes per side until deeply golden.
04 - In a medium saucepan, combine blueberries, balsamic vinegar, honey, and thyme over medium heat. Cook, smashing berries with a fork to form a chunky sauce; simmer for about 5 minutes.
05 - Pour the prepared blueberry sauce evenly over the seared chicken breasts in the skillet.
06 - Transfer skillet to preheated oven. Bake for 20–25 minutes or until internal temperature of the chicken reaches 165°F (74°C).
07 - Let chicken rest in the skillet for 3 minutes. Serve with pan sauce spooned over the top and garnish with reserved blueberries and a sprig of fresh thyme.

# Extra Tips:

01 - Add one tablespoon fresh lemon juice to the sauce for bright acidity and enhanced flavor.
02 - A pinch of cinnamon and black pepper in the sauce can provide additional warmth and depth.
03 - Combine fresh rosemary with thyme for more pronounced herbal notes.
04 - Swap one tablespoon of balsamic vinegar for white wine to create an elegant, nuanced finish.
05 - Serve chicken atop mashed potatoes, wild rice, or paired with roasted asparagus or green salad.
06 - A crisp Pinot Grigio or light Pinot Noir pairs nicely with this dish.

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