Blueberry Balsamic Glazed Chicken with Rosemary

Blueberry Balsamic Glazed Chicken with Rosemary

Seared chicken thighs simmer in a tangy blueberry balsamic glaze scented with fresh rosemary.

Total 50 min Makes 4 servings Calories 380/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Bone-in chicken thighs are seared until crisp-skinned, then finished in a glossy pan sauce made from fresh blueberries, balsamic vinegar, and rosemary. The berries break down into a sweet-tart glaze that clings to the meat, making this a good weeknight dinner that still feels special enough for guests.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh blueberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup chicken broth
  • 2 sprigs fresh rosemary
  • 1 tablespoon unsalted butter

Method

  1. Pat the chicken thighs dry and season both sides with salt and pepper.

  2. Heat olive oil in a 9-inch skillet over medium-high heat. Add chicken thighs skin-side down and sear until deeply golden and crisp, about 6 minutes.

  3. Flip the chicken and sear the other side until golden, about 5 minutes. Transfer chicken to a plate.

  4. Reduce heat to medium, add garlic to the skillet, and sauté until fragrant, about 30 seconds.

  5. Add blueberries, balsamic vinegar, honey, chicken broth, and rosemary sprigs, scraping up any browned bits from the pan.

  6. Return the chicken to the skillet skin-side up, nestling it into the sauce. Bring to a simmer.

  7. Cover and simmer until chicken reaches 165°F internally, about 20 minutes.

  8. Uncover, transfer chicken back to the plate, and simmer the sauce until thickened and glossy, about 8 minutes, mashing some blueberries against the pan as it reduces.

  9. Remove rosemary sprigs, stir in butter until melted and glossy, then return chicken to the pan and spoon glaze over the top.

  10. Rest 5 minutes before serving, spooning extra glaze over each portion.

Rate this recipe

★ 4.3 (1)

Blueberry Balsamic Glazed Chicken with Rosemary

Bone-in chicken thighs are seared until crisp-skinned, then finished in a glossy pan sauce made from fresh blueberries, balsamic vinegar, and rosemary. The berries break down into a sweet-tart glaze that clings to the meat, making this a good weeknight dinner that still feels special enough for guests.

50 min 4 servings 380 cal

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh blueberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup chicken broth
  • 2 sprigs fresh rosemary
  • 1 tablespoon unsalted butter

Method

  1. 1

    Pat the chicken thighs dry and season both sides with salt and pepper.

  2. 2

    Heat olive oil in a 9-inch skillet over medium-high heat. Add chicken thighs skin-side down and sear until deeply golden and crisp, about 6 minutes.

  3. 3

    Flip the chicken and sear the other side until golden, about 5 minutes. Transfer chicken to a plate.

  4. 4

    Reduce heat to medium, add garlic to the skillet, and sauté until fragrant, about 30 seconds.

  5. 5

    Add blueberries, balsamic vinegar, honey, chicken broth, and rosemary sprigs, scraping up any browned bits from the pan.

  6. 6

    Return the chicken to the skillet skin-side up, nestling it into the sauce. Bring to a simmer.

  7. 7

    Cover and simmer until chicken reaches 165°F internally, about 20 minutes.

  8. 8

    Uncover, transfer chicken back to the plate, and simmer the sauce until thickened and glossy, about 8 minutes, mashing some blueberries against the pan as it reduces.

  9. 9

    Remove rosemary sprigs, stir in butter until melted and glossy, then return chicken to the pan and spoon glaze over the top.

  10. 10

    Rest 5 minutes before serving, spooning extra glaze over each portion.