Blueberry-Balsamic Glazed Rosemary Chicken

"We loved this. It would make a nice Valentine's Day dinner - very elegant. Use regular maple syrup if you want to - we use sugar-free."
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Ready In:
1hr 5mins




  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon each olive oil and butter in a large, heavy, nonreactive sauté pan.
  • Season the chicken with salt and freshly ground black pepper and add to the pan when the oil and butter are hot and bubbly. Sear the 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 the remaining olive oil and butter to the pan and, when hot, stir in the shallots and cook until soft and lightly caramelized, about 4 minutes.
  • Add the blueberries and stir 1 minute, followed by the balsamic vinegar, maple syrup, rosemary, salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
  • Pour the blueberry balsamic mixture over the chicken and put the pan in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 170 degrees F.

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  1. Absolutely delish! The flavors all work perfectly together. Very easy and looks and tastes like a wholeot of effort was used. This was my 2nd time making this and im sure ill make it many more times!
  2. Very very easy. However the cooking time does not match the recipe. Small problem.You would think the blueberrys would overwhelm. They do not. The ingredients merge beautifully and there is a nice bite from the black pepper. This is a winner and we will make again.Thanks for the recipe.


If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
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