Pan-Seared Chicken Breast with berry Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy pan-seared chicken breasts topped with a vibrant sauce of red bell peppers, white onions, and fresh blueberries for a patriotic twist. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, red bell pepper, diced, white onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1 cup red bell pepper, diced
• 1/2 cup white onion, finely chopped
• 3/4 cup fresh blueberries
• 3 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 tbsp balsamic vinegar
• 1 tsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 6 minutes on the first side without moving until golden and crisp.
3. Step 3: Flip the chicken and cook for an additional 5 minutes until cooked through and internal temperature reaches 165°F. Remove chicken from skillet and set aside, tenting with foil.
4. Step 4: In the same skillet, add 1 tbsp olive oil, 1 cup diced red bell pepper and 1/2 cup finely chopped white onion. Sauté over medium heat for 4 minutes until softened and fragrant.
5. Step 5: Add 3/4 cup fresh blueberries, 1/2 cup chicken broth, 1 tbsp balsamic vinegar, 1 tsp honey, and 1 tsp fresh thyme leaves. Stir and simmer for 5 minutes until the sauce thickens slightly and blueberries begin to burst.
6. Step 6: Return the chicken breasts to the skillet and spoon the sauce over them to coat. Cook for 1 more minute to reheat.
7. Step 7: Serve the chicken topped with the red, white, and blueberry sauce for a colorful presentation.