Rosemary Chicken with Blueberry Sauce

Rosemary Chicken with Blueberry Sauce

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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."
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55 m servings 936 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.



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 di...

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 recommen...

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 :)

I thought this was okay, but my husband didn't like it. I'm disappointed because I had thought it sounded special and a good way to use up some blueberries. I didn't have apricot preserves, so...

Awesome recipe! I decreased the amount of pepper to my taste. About a teaspoon! Also did not use any adobo sauce...all that hid the berry flavor and honey/ mustard...highly recommend send will...

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