Name: Blueberry Thyme Chicken Thighs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 cup fresh blueberries; 2 tablespoons balsamic vinegar; 1 tablespoons minced fresh thyme; 2 tablespoons maple syrup; 1 teaspoon garlic powder; 2 tablespoons all purpose flour; salt and freshly ground black pepper, to taste; 4 skinless, boneless chicken thighs; 1 tablespoon olive oil, or more as needed

Ingredients

4 serv.

1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoons minced fresh thyme
2 tablespoons maple syrup
1 teaspoon garlic powder
2 tablespoons all purpose flour
salt and freshly ground black pepper, to taste
4 skinless, boneless chicken thighs
1 tablespoon olive oil, or more as needed

Instructions

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1 Combine blueberries, balsamic vinegar, thyme, maple syrup, and garlic powder in a small saucepan over medium heat. Simmer for 5 to 7 minutes and set aside.
2 Meanwhile, combine flour, salt, and pepper in a small dish. Pat chicken thighs dry with a paper towel, dredge in the flour mixture coating all sides, and shake off excess flour.
3 Heat oil in a skillet over medium heat. Place thighs in the skillet, and cook for about 8 minutes, flipping once, or until chicken is no longer pink at the center, and an instant read thermometer reads 165 degrees F (74 degrees C) inserted near the center of thighs.
4 Transfer chicken thighs to a serving dish, spoon the warm blueberry sauce over the top, and enjoy.