Pan Seared Rosemary Lemon Chicken with Blueberry Sage Sauce

Blueberry lemon chicken
Yield: 4 Servings
Total Time: 0 Minutes

hello world


For Chicken:

  • 4 each Boneless/Skinless Chicken Breast (approx. 8-10 oz each)
  • ¼ Cup extra virgin olive oil
  • 1 tsp finely chopped fresh rosemary
  • 2 tsp salt
  • Zest of Half a Lemon
  • 1 tsp fresh cracked black pepper

For Sauce:

  • ¼ Cup Unsalted Butter
  • 2 Cups Frozen Blueberries
  • ¼ Cup Balsamic Vinegar
  • ¼ tsp Ground Cinnamon
  • 2 TBL Minced Fresh Sage
  • 2 TBL Molasses
  • 1 cup Chicken stock or broth (low sodium)


For Sauce:

  1. Add butter into a medium sauce pot and place over medium-high heat.
  2. When butter melts and begins to slightly brown, add fresh Sage. Stir for a few seconds, scraping brown “fond” from pan, then add blueberries.
  3. Sauté blueberries for 2-3 minutes, again scraping the pan to release the browning butter. Add molasses, vinegar, cinnamon, and stock to pan.
  4. Reduce heat to low and allow to simmer for 5-10 minutes, until sauce is thickened and coats the back of a spoon. Check for seasoning and set aside.

For Chicken:

  1. Place chicken breast, with mixed together lemon zest, olive oil, rosemary, and salt and pepper into a glass or metal bowl and allow to marinate for at least 30 minutes (up to a couple hours).
  2. When ready to eat, preheat oven to 350 degrees F. Using an oven safe large sauté pan, place sauté pan over medium-high heat.
  3. Once hot, carefully lay chicken breast into the pan, “skin” side down (although there is no skin). Sear on med-high heat for about 2-3 minutes, until golden brown.
  4. Flip breast over and ladle a small amount of blueberry sauce over each breast.
  5. Place pan with chicken into the oven for about 10-12 minutes, until chicken breast reads 160 degrees F with a thermometer. Remove chicken and pan from oven and prepare to plate.


Serve Chicken with wild rice, bulgur wheat, quinoa, or your favorite whole grain. Place rice onto plate and top each with a Chicken breast. Add a healthy spoonful of blueberry sauce to each and Viola, you have it! Bon Appetit!

Chefs Notes:

Fond-Fond is what chefs refer to as the caramelized sugars that appear when one sears meats, fruits & veg, and/or when browning butter. Fond is essential in succulent cooking. At my culinary school we had a rule: Fond equals flavor.

Other herbs can be supplemented depending on the time of year. Tarragon, Thyme, and or Oregano work as well.

In the fall, try substituting cranberries (fresh or frozen for blueberries). When using fresh berries, cook with caution, because they tend to “pop”!