Pan-Seared Chicken with Blueberry Glaze

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Juicy pan-seared chicken breasts finished with a sweet and tangy blueberry glaze perfect for a summer celebration. This American-inspired Fourth of July recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup fresh blueberries
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts 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 chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
3. Step 3: Remove chicken from skillet and set aside, tenting with foil to keep warm.
4. Step 4: Reduce heat to medium and add 1 cup fresh blueberries, 2 tbsp honey, and 1 tbsp fresh lemon juice to the same skillet. Stir and cook for 4-5 minutes until the blueberries burst and the glaze thickens, coating the back of a spoon.
5. Step 5: Stir in 1 tsp fresh thyme leaves, then spoon the blueberry glaze over the chicken breasts before serving.