Best-Ever Blueberry Thyme Chicken
A simple baked chicken breast dish finished with sweet-tart blueberries and fresh thyme, creating a delicious pan sauce and juicy meat.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup fresh blueberries Frozen blueberries can be used but should remain mostly frozen.
- 2 tablespoons fresh thyme leaves Dried thyme can substitute (use 1 teaspoon dried).
- 2 tablespoons olive oil Avocado oil can be used for a milder flavor.
- 1 tablespoon honey Maple syrup can be used as a substitute.
- to taste Salt and pepper Use kosher salt for more even seasoning.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish big enough for the chicken breasts to sit in a single layer.
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Make the Olive Oil-Thyme Mixture
- In a small bowl, mix together olive oil, honey, and fresh thyme leaves. Add a pinch of salt and pepper and stir until blended.
Arrange Chicken and Add Sauce
- Place the seasoned chicken breasts in the prepared baking dish and drizzle the olive oil, honey, and thyme mixture over each breast.
Add the Blueberries
- Scatter fresh blueberries around and on top of the chicken breasts.
Bake Until Done
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest the chicken for 5 minutes after baking to keep it juicy.
Serve Warm
- Serve the chicken warm, spooning some of the pan juices and blueberries over each breast. Garnish with additional thyme if desired.
Notes
For deeper flavor, let chicken sit in the oil-honey-thyme mix for 15-30 minutes before baking. If using frozen blueberries, add them at the last 10 minutes of baking to limit excess juice.