Blueberry–Balsamic Chicken Skillet
Ingredients
- ⅓ cup Mariani Sweetened Wild Blueberries (45 g)
- 2 boneless, skinless chicken breasts (about 10–12 oz / 280–340 g total)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (15 ml)
- 1 small shallot, finely chopped (about 30 g)
- 1 clove garlic, minced (about 3 g)
- ¼ cup balsamic vinegar (60 ml)
- 1 tsp Dijon mustard (5 ml)
- 1 tsp honey (5 ml)
- ¼ cup chicken broth or water (60 ml)
- ½ tsp fresh rosemary or thyme, chopped
- 1 tsp butter (5 g), optional
Instructions
- 1. Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the chicken and sear 4–5 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
- 2. Lower the heat to medium-low. Add the shallot and garlic to the same skillet and cook 1–2 minutes until fragrant.
- 3. Stir in the dried blueberries, balsamic vinegar, Dijon, honey, broth, and rosemary. Bring to a gentle simmer and cook 4–5 minutes, stirring, until the blueberries plump and the sauce thickens slightly.
- 4. Return the chicken (and any juices) to the skillet and spoon the sauce over it. Simmer 1–2 minutes more, so the chicken is glossy and well-coated. Swirl in the butter at the end if you’re using it.
- 5. Serve warm with the blueberry–balsamic sauce spooned over the top.
- Try this: Serve with mashed potatoes or roasted baby potatoes so every drop of the blueberry glaze ends up on your fork.
