Pan-Seared Chicken Thighs with Blueberry Balsamic Sauce

Ingredients

• 1 cup of fresh ripe blueberries

• 2 tablespoons balsamic vinegar

• 1 tablespoon freshly minced thyme

• 2 tablespoons pure maple syrup

• 1 teaspoon garlic powder

• 2 tablespoons all-purpose flour

• Salt and freshly ground black pepper, to taste

• 4 boneless, skinless chicken thighs

• 1 tablespoon olive oil, plus extra as needed

Step-by-Step Cooking Instructions

1. First, prep the flavor-packed blueberry sauce: Combine blueberries, balsamic vinegar, minced thyme, maple syrup, and garlic powder in a small saucepan set over medium heat. Let the mixture simmer gently for 5 to 7 minutes, then remove it from heat and set it aside to rest while you cook the chicken.

2. While the sauce cools slightly, prep your chicken: Stir together the all-purpose flour, salt, and pepper in a shallow small dish. Pat each chicken thigh completely dry with a paper towel, then coat every side of the thighs in the seasoned flour mixture, shaking off any excess flour after coating.

3. Heat the olive oil in a skillet over medium heat. Add the coated chicken thighs to the pan in a single layer, and cook for roughly 8 minutes total, flipping once halfway through cooking. The chicken is fully done when it has no pink remaining in the center, and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C).

4. Transfer the cooked chicken thighs to a serving platter or individual plates, spoon the warm blueberry sauce generously over the top, and serve right away to enjoy.

Nutrition Facts (Per Serving)

• Calories: 425

• Total Fat: 24g

• Total Carbohydrates: 17g

• Protein: 38g