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Blueberry-Dijon Chicken Recipe

Blueberry-Dijon Chicken Recipe

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup blueberry preserves
  • 1/3 cup raspberry vinegar
  • 1/4 cup fresh or frozen blueberries
  • 3 tablespoons Dijon mustard
  • Minced fresh basil or tarragon, optional


  • 1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  • 2. In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired. Yield: 4 servings.

Nutritional Facts

1 chicken breast with 2 tablespoons sauce: 331 calories, 7g fat (3g saturated fat), 102mg cholesterol, 520mg sodium, 31g carbohydrate (25g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.

Reviews for Blueberry-Dijon Chicken

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justmbeth User ID: 1196484 227657
Reviewed Jun. 9, 2015

"Holy smokes! This was awesome! It is one of the best recipes I have tried in a long time. The fact that it was simple and quick was an added bonus. I couldn't find plain raspberry vinegar at the store so I used the raspberry balsamic that I had on hand. I would do it exactly the same next time around, which I hope is soon."

dancingfool User ID: 7427237 180091
Reviewed Sep. 9, 2014

"I absolutely loved this recipe, as did my husband!!! I love blueberries any time but to have them at dinner was superb! So easy and delicious!!!"

sgronholz User ID: 1473861 136881
Reviewed Jul. 12, 2014

"We loved this recipe! I substituted blueberry balsamic vinegar for the raspberry vinegar and grilled the chicken instead of pan-frying. I will definitely be making this again!"

Francisca3032 User ID: 6052254 197790
Reviewed Dec. 30, 2013

"This recipe is really good, it is different, but good. I had company over when I made it and they said it was like something from a fancy place out to eat. The vinegar was a bit strong though and will be toning it down a bit the next time I make this dish."

zippee-0415 User ID: 6353988 196093
Reviewed Jul. 24, 2013

"We loved it! My husband was skeptical about blueberries with chicken and ended up loving every bite. I made with cheese tortellinis and corn on the cob. We felt like we ate at a five star restaurant."

lindachicken__Oklahoma User ID: 227696 136880
Reviewed Jun. 11, 2013

"This my go to recipe for summer ~ frozen blueberrys work wonderful and I find in a pinch this is perfect, try it you will LOVE it! Thanks for sharing!"

mewolcott412 User ID: 875327 135076
Reviewed May. 3, 2013

"This was excellent, and easy!"

lindachicken__Oklahoma User ID: 227696 113919
Reviewed Sep. 10, 2012

"Outstanding recipe ~ our family loved this, thank you for sharing!"

JCV4 User ID: 628113 194786
Reviewed Jul. 27, 2012

"This was excellent and easy to make! Thanks!"

soccerjoe18 User ID: 3124425 180090
Reviewed Jun. 28, 2012

"I made this tonight for dinner and was delighted by it's extraordinary flavor. I will definately make this again."

finullhour User ID: 1005919 181447
Reviewed Jun. 24, 2012

"This recipe is superb and very easy to make. Will definitely make it again!"

Luvblueberries User ID: 6748431 125017
Reviewed Jun. 22, 2012

"Everyone in the family loved this. It wasn't hard or time-consuming to make, and it looked and tasted delicious. It is now our family's favorite chicken recipe."

apschwartz User ID: 1393337 125015
Reviewed Jun. 5, 2012

"A wonderful alternative to bland chicken. The vinegar and mustard give it a delightful tang. My husband and I both loved it!"

billyjak User ID: 6464466 212806
Reviewed May. 29, 2012

"It was superb, tastes way better than it sounds"

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