BLUEBERRY BALSAMIC GLAZED ROSEMARY CHICKEN

BLUEBERRY BALSAMIC GLAZED ROSEMARY CHICKEN

Looking for some dinner inspo? This Blueberry Balsamic Glazed Rosemary Chicken is a game changer! The family will love it.

PREPARATION TIME
25 minutes
COOKING TIME
40 Minutes

INGREDIENTS

for 4 to 6 servings
2 Tablespoons extra virgin olive oil, divided
2 Tablespoons unsalted butter, divided
1 Tsp. salt
2 Packages (6 ounces each) Driscoll's Blueberries
1/2 Cup balsamic vinegar
1/3 Cup maple syrup
1 Tbsp. coarsely chopped fresh rosemary
4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
2 shallots, thinly sliced (about 1/4 cup)
1/2 Tsp. pepper, divided
PREPARATION TIME
25 minutes
COOKING TIME
40 Minutes

PREPARATION

1
Preheat oven to 350°F. Preheat a large, heavy, nonreactive skillet.
2
Season chicken with 1/2 teaspoon salt., 1/4 teaspoon pepper.
3
Add 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly. Sear chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms.
4
Transfer chicken to a baking dish and set aside. Reheatkillet and add remaining olive oil and remaining butter.
5
Stir in 2 shallots. Cook shallots about 4 minutes or until soft and lightly caramelized.
6
Add blueberries and COOK 1 minute. Add 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper. . Stir to combine ingredients.
7
Simmer about 10 minutes or until blueberries have collapsed.
8
Pour blueberry mixture over chicken. Place baking dish into the oven on the top shelf.
9
Bake about 10 minutes or until chicken has cooked through to a temperature of 165°F. Serve immediately.
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