Blueberry-Balsamic Glazed Chicken & Maple-Roasted Carrot Power Skillet

This sweet-savory skillet combines restaurant-worthy flair with pantry staples. Tender chicken absorbs a vibrant blueberry-balsamic reduction while carrots caramelize with maple warmth. With 25g protein per serving and zero complicated steps, it hits Pinterest’s crave for visually stunning, nourishing meals.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs chicken breast cutlets (thin-sliced)
• 1 cup fresh blueberries
• 1/3 cup balsamic vinegar
• 2 tbsp pure maple syrup (divided)
• 1 lb rainbow carrots (halved lengthwise)
• 2 tbsp olive oil (divided)
• 3 garlic cloves (minced)
• 1 tsp fresh rosemary (chopped)
• 1/2 tsp crushed red pepper flakes
• Salt & black pepper to taste

Instructions

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper on a sheet pan.
2. Roast carrots for 18-20 minutes until caramelized at edges.
3. Meanwhile, season chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high.
4. Sear chicken 4-5 minutes per side until golden. Transfer to plate.
5. Reduce heat to medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
6. Add blueberries, balsamic vinegar, and 1 tbsp maple syrup. Simmer 5-7 minutes, crushing berries slightly, until thickened to glaze consistency.
7. Return chicken to skillet, coating in glaze. Stir in rosemary.
8. Plate chicken with roasted carrots. Drizzle skillet glaze over everything.

Chef's Note

For extra glossy glaze, add 1 tsp cornstarch slurry (1:1 water + starch) during simmer.

Make-Ahead Tips

Store cooked chicken and carrots separately for 3 days. Reheat with 1 tbsp water to refresh glaze.

Substitutions

Swap chicken for tempeh or turkey cutlets; use honey instead of maple syrup; substitute parsnips for carrots.