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Pan Seared Chicken with Georgia Blueberry Relish

Written by Denise Sawyer on Tuesday, July 24, 2012.

This is by far my favorite savory blueberry dish.  It is so good, I could eat it once a week and it is so easy to make.  Since it is such a fast meal, it is a fabulous weeknight recipe for when dinnertime needs to happen in a flash.  My secret to getting this dish from the fridge to the table in only 20 minutes or less is that I cut my boneless, skinless chicken breast in half (sort of like you are going to butterfly it, but cut it all the way through).  The chicken breast is thinner this way, which makes it cook a lot faster (and more evenly).  The blueberry relish is sweet and pairs well with the roasted chicken but it would also be good with other poultry – like turkey breast.

Pan Seared Chicken with Georgia Blueberry Relish
2 boneless skinless chicken breasts
1 cup Georgia blueberries
½ cup sugar
½ cup water
Olive oil to coat frying pan

Butterfly the chicken breasts to make cooking quicker.  Add a few drizzles of olive oil in a heavy bottomed skillet.  Place chicken breasts in pan and allow chicken to brown before flipping and browning the other side.  Cook chicken through.

Combine Georgia blueberries, water, and sugar in a separate saucepan.  Bring to a boil, turn blueberries down to medium heat and allow to cook until blueberries reach a thick, relish consistency.

Serve warm Georgia blueberry relish over pan-fried chicken.

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About the Author

Denise Sawyer

Denise Sawyer, official food blogger for the Commission, has kicked off the blueberry season with a blog post on the Commission’s website about visiting local blueberry farms with her family.  To see her latest blog post, click here.  To check out her website, visit

Comments (1)

  • Peggy Whisenhunt
    Peggy Whisenhunt
    26 July 2012 at 09:50 |

    I have a freezer full of blueberries so i am going to try this for something different than using them for sweet desserts.

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