Ingredients
Scale
- 4 chicken breasts, boneless, skinless
- 1 cup fresh blueberries
- 2 tablespoons fresh thyme leaves, chopped (or 1 tablespoon dried thyme)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the chicken 4–5 minutes per side, until golden brown and almost cooked through. Remove chicken from the pan and set aside.
- Lower the heat to medium. Add the remaining 1 tablespoon olive oil and the minced garlic to the pan; sauté 30 seconds until fragrant.
- Add the blueberries, honey, and thyme to the pan. Stir and cook 3–5 minutes, pressing a few berries with the back of a spoon to release juices.
- Return the chicken to the pan and spoon the blueberry-thyme mixture over the top. Cook 2–4 more minutes until the chicken reaches 165°F (74°C) and the sauce thickens slightly.
- Taste the sauce and adjust salt and pepper. Spoon extra sauce over each chicken breast before serving.
Notes
Use fresh blueberries for the best flavor; frozen will work but may be runnier. Let the chicken rest a few minutes before slicing to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free