Elegant yet surprisingly simple, this Chicken with Juniper Berries brings a sophisticated, forest-like flavor to your table. Juniper berries — the same “berries” that give gin its distinctive taste — add a bright, piney, slightly citrusy note that pairs beautifully with chicken.This one-pan dish is perfect for weeknights or when you want to impress guests without spending hours in the kitchen.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Only a handful of ingredients
- Naturally gluten-free and dairy-free
- Restaurant-quality flavor at home
- Pairs wonderfully with rice, mashed potatoes, or roasted vegetables
Serves 4
4 boneless, skinless chicken breasts
1 tablespoon/15ml olive oil
1 small onion, minced
1/2 teaspoon/2ml sea salt
1/2 teaspoon/2ml black pepper, freshly ground
2 teaspoon/10ml olive oil
1 cup/250ml chicken broth
2 cups/500ml dry white wine
1 tablespoon/15ml juniper berries, lightly crushed
3 sprigs fresh thyme
1 tablespoon/15ml olive oil
1 small onion, minced
1/2 teaspoon/2ml sea salt
1/2 teaspoon/2ml black pepper, freshly ground
2 teaspoon/10ml olive oil
1 cup/250ml chicken broth
2 cups/500ml dry white wine
1 tablespoon/15ml juniper berries, lightly crushed
3 sprigs fresh thyme
In large skillet on medium high heat add half of the olive oil. Swirl to coat the pan. Season the chicken with salt and pepper. Cook for 3-4 minutes per side. Remove to a dish. Add additional olive oil and the onion. Cook until lightly golden (about 4 minutes). Pour in the chicken broth, wine, juniper berries, and fresh thyme sprigs to the skillet. Bring mixture to a boil until the sauce has reduced by half (3-5 minutes). Return the chicken to the pan to just heat through and coat with the sauce.
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