Blueberry Thyme Chicken (Print Version)
# Ingredients:
→ Protein
01 -
4 chicken breasts, boneless and skinless (each about 170g)
→ Sauce
02 -
1 tablespoon honey
03 -
2 tablespoons balsamic vinegar
04 -
1 cup blueberries, fresh
05 -
2 teaspoons thyme leaves, fresh
→ Seasonings
06 -
1 tablespoon olive oil, extra virgin
07 -
Freshly ground black pepper and salt (add to taste)
# Instructions:
01 -
Set your oven to 190°C and let it heat up. Dab the chicken with a towel so it's dry, then sprinkle on plenty of salt and pepper on both sides.
02 -
In a medium pot over medium heat, toss in the blueberries, honey, vinegar, and thyme. While it cooks, press down on the blueberries with a fork until it thickens and turns into a chunky mix—about 5 minutes.
03 -
Add olive oil to a skillet that can go in the oven, and warm it over medium-high heat until it shimmers. Put the chicken in and cook each side for 2-3 minutes, so it gets a nice brown color.
04 -
Take the saucepan with blueberry sauce, and pour everything over the browned chicken right in the skillet.
05 -
Pop the skillet in the oven and cook the chicken for about 20-25 minutes. To make sure it's ready, check that the thickest part reaches 74°C.
06 -
Let the chicken sit for around 3 minutes before plating. Want to make it fancy? Add more sauce on top or some thyme leaves for decoration.
# Notes:
01 -
Browning the chicken first locks in the juices and gives it a crispy outside. For the best results, always check the temperature inside the meat instead of just relying on the clock.