Blueberry Balsamic Chicken Recipe


2 Tbsp unsalted butter

2 Tbsp olive oil

4 boneless, skinless chicken breasts

1 tsp salt, divided

1/4 tsp freshly ground pepper, divided

2 shallots, thinly sliced

2 cups blueberries, fresh or frozen

1/2 cup balsamic vinegar

1/4 cup honey

1 Tbsp coarsely chopped rosemary


  1. Preheat oven to 350 F
  2. If you are using frozen blueberries, thaw them and reserve both the berries and the juice.
  3. Season the chicken with 1/4 tsp salt and 1/8 tsp black pepper.
  4. In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side until golden brown. Transfer the browned chicken to an oven-proof baking dish.
  5. Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and simmer, uncovered for 5 minutes.
  6. Pour the blueberry balsamic over the browned chicken, place a lid on the baking dish, and cook in the preheated oven for 30 to 40 minutes or until the chicken is thoroughly done.
  7. Allow the chicken to rest at room temperature for 10 minutes and serve hot.

Total time: 60 minutes

Servings: 4