Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup fresh blueberries
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
- 2 garlic cloves, finely minced
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
In a mixing bowl, whisk together the olive oil, honey, thyme, garlic, balsamic vinegar, salt, and pepper. You’re looking for a smooth, fragrant mixture.
Add the blueberries to the marinade and gently turn them into the mixture so they stay whole.
Place the chicken breasts in a bowl or zip-top bag. Pour the marinade over the top, making sure every piece gets covered. Let them chill in the refrigerator for at least 30 minutes—or up to 2 hours if you want the flavors even deeper.
Set your oven to 400°F (200°C) so it’s warm and ready when the chicken is seared.
Warm a large oven-safe skillet over medium-high heat. Add a little oil, lift the chicken out of the marinade (keep the leftover marinade for later), and sear the breasts for 3–4 minutes on each side until they develop a rich golden crust.
Once the chicken is nicely seared, pour the reserved marinade—with all those juicy berries—right into the skillet.
Move the entire skillet into the preheated oven. Roast for 15–20 minutes or until the internal temperature reaches 165°F (75°C).
Take the skillet out of the oven and allow the chicken to rest for around 5 minutes so the juices settle and stay inside the meat.
Slice the chicken, spoon that glossy blueberry-thyme sauce over the top, and serve warm.