Rosemary Chicken with Blueberry Sauce

Rosemary Chicken with Blueberry Sauce

CookingUpDaStorm 0

"I've always liked blueberries and rosemary with my food, so I decided to experiment a little and came up with this recipe. There's a good amount of ingredients, but this recipe is really easy."

Ingredients 55 m {{adjustedServings}} servings 936 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 936 kcal
  • 47%
  • Fat:
  • 61.9 g
  • 95%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.
  2. Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.
  3. Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes.
  4. Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.
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Reviews 5

  1. 7 Ratings


Hmm, I thought this was pretty good, and the blueberry sauce was delicious... If you use grey mustard instead of yellow, remember that it's pretty strong and add quite a bit less mustard. We didn't have any problem with the quantity of sauce, but I used more chicken (cooking for 4 hungry people :) and served it over some Thai red rice. I wouldn't recommend serving this to someone who doesn't have adventuresome tastes; It's a bit "sp├ęcial," but very tasty! Thanks! I also used fresh basil for the marinade, but didn't notice the flavor when it was done.


I really liked this dish, but i thought that there was too much black pepper. It seemed to disguise the rest of the spices. We had so much of the blueberry sauce left over, so i would recommend cutting it in half. The ingredients and flavors work very well with each other and we really enjoyed this recipe!


This is amazing - my roommates wanted me to give it six stars!!! I did have some sauce leftover, so I decided to try it on salmon for lunch tomorrow :)