• Total Time:
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Serves: 4 to 6 servings
  • 2 Tablespoons extra virgin olive oil, divided
  • 2 Tablespoons unsalted butter, divided
  • 1 Tsp. salt
  • 2 Cups Driscoll's Blueberries
  • 1/2 Cup balsamic vinegar
  • 1/3 Cup maple syrup
  • 1 Tbsp. coarsely chopped rosemary
  • 4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
  • 2 shallots, thinly sliced (about 1/4 cup)
  • Preheat oven to 350°F. Heat 1 tablespoon each oil and butter in a large, heavy, nonreactive skillet. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the pan when the oil and butter are hot and bubbly.

    Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.

    Add remaining olive oil and butter to the skillet and, when hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Add blueberries and cook 1 minute. Stir in vinegar, maple syrup, rosemary, remaining salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.

    Pour the blueberry balsamic mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 165°F.
Rated 5 out of 5 by from Plate Lickingly Good Husband brought home three punnets of blueberries...what do I do but turn to google who delivers me this interesting recipe. I substituted turkey breasts, and half the maple syrup with good ol' Aussie Golden Syrup to get a thicker deeper sauce. Served with blue cheese potato bake and green beans. Served up at a dinner party and our friends were literally licking the plates. Thanks for the inspiration. Oh, and what I think I liked above all else was that I could prepare all this in advance, stick it in the fridge, pull it out to lose the chill before putting the oven. Thus wine and dancing rather than kitchen slaving!
Date published: 2016-10-25
Rated 5 out of 5 by from Amazing! I had blueberry chicken at a restaurant once, and wanted to create my own. I'm so impressed with the results of this recipe!! The flavors mix so well (I love rosemary, and it wasn't too balsamicy). Putting the cooked blueberries on top of the chicken made it taste and feel tres gourmet. Love the sweetness and saltiness of this dish. Maple syrup is too sugary for my diet, so I subsuted honey and it worked out great (although I'm sure the maple flavor makes the dish even more amazing).
Date published: 2016-10-25
Rated 5 out of 5 by from I loved this! I made it for my new husband and his friend who came for dinner. I know you shouldn't try new recipes when you have guests, but the guest and my husband loved it! She said she usually doesn't like her meats sweet, but something about this recipe sold her. She fell in love and said just the name blueberry chicken immediately made her think it was going to be disgusting, but she enjoyed that the chicken came out so great she had to clean her plate!!!
Date published: 2016-10-25
Rated 5 out of 5 by from Best Chicken Recipe Ever! This recipe was so good and so easy, I was blown away! I served it to guests who texted me days later to say they could not get over how good it was! I gave the recipe to all of my friends who also agreed it was amazing! This one is definitely a keeper, and I would recommend that everyone try it.
Date published: 2016-10-25
Rated 5 out of 5 by from Amazingly Juicy This recipe seemed so ridiculous at first, but I love the odd-ball foods so I tried this. IT'S DELICIOUS! Actually, not weird at all. Think of this like sweet & sour chicken. You'd never think sweet goes with vinegar, but oh my does it. I made 4 huge chicken breasts with this recipe. It made enough for dinner for my wife and I plus 4 more lunch portions. Everyone was jealous at work over my delicious-smelling (and as I told them - delicious tasting) lunch!
Date published: 2016-10-25
Rated 2 out of 5 by from runny and undercooked I think the ten minute cooking time needs revising. I followed your method exactly like it says and my chicken legs were pink in the middle. Not cooked through. The sauce looked nothing like your picture either. It was runny like water. Was a real let down and waste of money.
Date published: 2016-10-25
Rated 5 out of 5 by from Delicious, Easy Summer Dinner Starving after a long day of work, I whipped this up for my family along with a mango, avocado, feta salad with fresh greens from the garden. A light and healthy meal that everyone loved and took hardly any effort. We'll be keeping this one around.
Date published: 2016-10-25
Rated 4 out of 5 by from The blueberries and rosemary sauce is soooo good. I made this last night and my husband loved it. The sauce was so good I wanted to eat it with a spoon. It would go nice with a spinach salad with some blueberries and goat cheese and some balsamic dressing.
Date published: 2016-10-25
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Serving Size:

Calories 332
Total Fat 12.45 g
Saturated Fat 4.10 g
Cholesterol 90.50 mg
Sodium 457 mg
Total Carbohydrates 23.94 g
Dietary Fiber 1.27 g
Sugar g
Protein 30.02 g