Roasted Balsamic Blueberry Chicken

Servings: 4
Calories: 281.8kcal/1179.1kJ (per serving)
Fat: 16.3g (per serving)
Carbs: 10.5g (per serving)
Protein: 23.6g (per serving)

About

I love roasting meats in a cast iron pan because they can go from the stovetop to get a good sear to the oven to finish off with minimal attention. You can place it in the oven to finish off while you finish the rest of your meal and results in tender, juicy meat. Be sure to temp the meat with a thermometer! The trick is to make sure meat reaches 165 F for safety and also so it does not overcook. I love the sweet flavor the balsamic and blueberries give to this dish and it makes its own pan sauce! Also, try to find split breasts with the bone-in as it helps to insulate the meat when cooking.

Ingredients

2 tablespoon avocado oil
2 tablespoon butter, salted
1 ¼ teaspoon salt, sea salt
2 split breast uncooked perdue fresh split chicken breasts skinless by perdue
1 ¼ cup, whole pieces blueberries
5 tablespoon balsamic vinegar
2 tablespoon rosemary, fresh
½ teaspoon black pepper

Instructions

Preheat an oven to 350 F. Heat oil and butter together in a large, heavy, nonreactive ovenproof skillet (I like to use a cast iron). Season the chicken with salt and pepper on both sides with ¾ teaspoons sea salt.
Sear chicken skin side down for at least 5 minutes until it is nice and brown. Flip chicken.
Add the blueberries and cook for one minute. Then add the balsamic. Add remaining ½ teaspoon salt to the blueberry-balsamic mixture. Add the rosemary.
Then place the whole pan into the oven and bake for 25-30 minutes until the chicken reaches an internal temperature of 165 F at the thickest part. Serve hot with blueberry sauce on top!