Chicken With Blueberries is a dish I like to make every once in a while. It’s a relatively easy recipe. One that it’ll be hard to mess up, even when you’re first being introduced to cooking or baking. Plus, it’s damn delicious.
This dish makes the perfect meal for you and your family, especially in summer. It’s really delicious, good for you, too!
Blueberry-Balsamic Glazed Rosemary Chicken Recipe
- Prep Time:25 minutes
- Cook Time:40 minutes
- Serves:4 to 6 servings
- Perfect For:
- Park Picnics
- Family Style
- Potluck Standouts
The sweetness of blueberries and maple syrup blend with the acidity of balsamic vinegar and fragrant rosemary to make a rich sauce for baked chicken. Searing the chicken breasts in the skillet before making the sauce gives it extra flavor.
- 2 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons unsalted butter, divided
- 1 Tsp. salt
- 2 Packages (6 ounces each) Driscoll’s Blueberries
- 1/2 Cup balsamic vinegar
- 1/3 Cup maple syrup
- 1 Tbsp. coarsely chopped fresh rosemary
- 4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
- 2 shallots, thinly sliced (about 1/4 cup)
- 1/2 Tsp. pepper, divided
- PREHEAT oven to 350°F.
- PREHEAT a large, heavy, nonreactive skillet.
- SEASON chicken with 1/2 teaspoon salt.
- SEASON chicken with 1/4 teaspoon pepper.
- ADD 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly.
- SEAR chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms.
- TRANSFER chicken to a baking dish and SET ASIDE.
- REHEAT skillet.
- ADD remaining olive oil and remaining butter.
- STIR IN 2 shallots.
- COOK shallots about 4 minutes or until soft and lightly caramelized.
- ADD blueberries and COOK 1 minute.
- ADD 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper.
- STIR to combine ingredients.
- SIMMER about 10 minutes or until blueberries have collapsed.
- POUR blueberry mixture over chicken.
- PLACE baking dish into oven on top shelf.
- BAKE about 10 minutes or until chicken has cooked through to a temperature of 165°F.
- SERVE immediately.
French Blueberry Balsamic Chicken Recipe
Yield:4 chicken breasts
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Chicken meets blueberries in this unusual dish of blueberry balsamic chicken from the Provence region in the South of France. Do not be put off by the color of the sauce on the chicken, it is the taste which is good. This blueberry balsamic chicken recipe makes 4 servings and can easily be doubled for larger crowds.
Sweet blueberry sauce, livened up with a dash of balsamic vinegar, is the key to this succulent blueberry chicken recipe. It tastes delicious in the summer when the berries are fresh off the bush. Yet, frozen blueberries can be used to create a super special year-round dish.
If you are eating the dish in the summer, then serve it as they do in Provence, with rice alongside. In the winter, whipped, creamy mashed potatoes upgrade the dish from comfort food level to special-meal occasion. Match with Aligot, another classic French dish of potatoes (whipped with garlic and olive oil), or add roasted or sautéed carrots for an extra pop of color on the plate.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 shallots, thinly sliced
- 2 cups blueberries, fresh or frozen
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon coarsely chopped rosemary
Steps to Make It
- Gather the ingredients.
- Preheat the oven to 350 F.
- If you are using frozen blueberries thaw them and reserve both the berries and the juice.
- Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 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 they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
- 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 allow it to simmer, uncovered, for 5 minutes.
- Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
- Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
BLUEBERRY BALSAMIC GLAZED CHICKEN
BLUEBERRY BALSAMIC GLAZED CHICKEN
Have you ever had one of those days when nothing goes right? I’m not talking about a minor issue here or there. I’m speaking of a full blown “this is so comical, there must be a camera somewhere” kinda day. That about sums up what the last 24 hours have been like.
All week I have been preparing to go on vacation and have been working diligently to get all my ducks in a row before I head out. Yesterday started out fairly normal. I was up early, had my cup of coffee and was ready to wrap up my posts for the rest of the week and give myself a nice little pat on the back for a job well done. That smug sentiment didn’t last long enough for me to finish my second cup of coffee.
Rain, thunder, lightning storm…boom! Out goes the internet and phone. No service of any kind for the rest of the day. This is when living in the tulies is not advantageous. I whined to the walls (hubby wasn’t yet home), stomped around the house, and sulked. I eventually gave in to defeat and let it go. Some things are beyond our control. Life doesn’t revolve around whether I can get on the internet or not and a post can be late or postponed. It is not the end of the world. Ultimately a good lesson for me to digest. On the plus side, my house has never been cleaner!
Sweet blueberries, maple syrup and caramelized onions combine with balsamic vinegar, fresh rosemary and oregano to create a rich savory sauce for this delectable chicken dish. A flavorful combination that may just leave you licking your fingers as well as your plate.
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- 4 skinless, boneless chicken breasts
- 1 teaspoon salt
- 1 small white onion thinly sliced
- 2 cups Blueberries, rinsed and stems removed
- ½ cup balsamic vinegar
- ⅓ cup real maple syrup
- 1 tbsp chopped rosemary
- 1 tbsp oregano
- Preheat oven to 350°F.
- Heat 1 tablespoon of the olive oil and butter in a large, heavy, skillet.
- Season chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Add chicken to the pan after butter has melted and is hot and bubbly.
- Sear chicken breasts over medium-high heat until lightly browned.
- Remove from the pan and place in a baking dish, set aside.
- Add remaining olive oil and butter to the skillet,
- Add onions and cook until soft and lightly caramelized, 3- 4 minutes.
- Add blueberries and cook 1 minute.
- Stir in vinegar, maple syrup, rosemary, oregano and remaining salt and pepper.
- Simmer about 10 minutes, until blueberries have softened.
- Pour the blueberry balsamic mixture over chicken and put baking dish in the oven for about 20 minutes.
- Chicken should no longer be pink in the middle and reach an internal temp of 165 degrees F
Sautéed Chicken with Fresh Blueberry Sauce
Fresh blueberries are as much a part of summer as corn on the cob. Native to North America, they flourish between July and September. Bake them in pies and muffins, or try them in a sweet and tangy sauce for chicken.
- 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each)
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 chopped shallot
- ⅓ cup dry white wine
- 1 cup reduced-sodium chicken broth
- ⅔ cup fresh blueberries
- pinch sugar
- 1 tablespoon unsalted butter
- Step 1Season 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.
- Step 2In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.
- Step 3Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.
- Step 4Arrange chicken on plates. Top with sauce.