Blueberry Berliner chicken skillet dinner has sweet, sour, and hearty filling flavors all in one pan. Crispy chicken thighs in a blueberry Berliner Weisse beer sauce. The dish starts on the stove and finishes in the oven. It goes well with lightly dressed baby potatoes or green beans.

Berliner Weisse is a sour-ish type of beer that has lower bitter hoppy notes and a malty variety that just kind of does it’s own thing. The end result with this type of beer is out of this world. I love to use it when cooking because you never know what flavor notes will be the most dominant.

My favorite Berliner Weisse beers here in the Chicagoland area are from Noon Whistle and Mikerphone. Noon Whistle has a peach Berliner Weisse that is so tasty. I used it to create this recipe. 

That was only because I was a day or two away from heading to Mikerphone to recover their Breakfast at Tiffany’s blueberry maple Berliner Weisse. Breakfast at Tiffany’s in this blueberry Berliner Weisse chicken skillet dinner would totally invoke all the chicken and waffles flavor if you used that beer.

Cooking with beer is amazing! It adds so much depth of flavor.

Let’s just say you are looking for a gluten-free recipe or don’t want beer in your recipe. If that’s the case, add some chicken stock and an extra dash of balsamic vinegar for an extra bite. The blueberries with the chicken still bring so much flavor.

Chicken thighs in a cast iron skillet are a match made in heaven. The high heat on the stovetop crisps the skin to perfection. Then give the chicken a rest, add the blueberries, beer and then let it reduce down. Return the chicken to the pan and cook in the oven until complete.

This dish is a perfect kiss goodbye to summer.

Blueberry Berliner Chicken Skillet Dinner

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Sweet and sour, caramelized chicken thighs cooked stovetop and then in the oven in a blueberry Berliner Weisse beer sauce.

Print

Ingredients

• 1 tbsp avocado or extra virgin olive oil
• 5 skin-on boneless OR bone-in chicken thighs
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 yellow onion, diced
• 6oz Berliner Weisse of your choice
• 1 tbsp Balsamic Vinegar
• 1 1/2 cups fresh blueberries
• 1 tbsp light brown sugar
• 1 sprig fresh rosemary
• fresh basil leaves for garnish, optional

Instructions

1. Preheat the oven to 425 degrees F. Preheat a medium/large cast iron skillet over a high heat for at least 5 minutes.
2. Mix together the salt, pepper, oregano, thyme, onion powder, and garlic powder in a small mixing bowl. Season the chicken thighs with the dry seasonings on both sides. Rub into the thighs to evenly coat.
3. Add the oil to the hot pan, wait one minute. Swirl the oil to evenly coat. add the chicken, skin side down. Reduce the heat to med/high. Sear the chicken for 10 minutes.
4. Remove the chicken and transfer to a plate. set off to the side. Reduce the heat to medium/low. Add the onion. Cook for 2 minutes.
5. Add the beer. Increase the heat to medium. Mix in the balsamic, blueberries, and brown sugar. Bring to a simmer. Once some pop the blueberries start to pop, cook for 5 more minutes. Mix every once in a while to evenly distribute sugars.
6. Add the chicken and rosemary back to the pan. Make sure the chicken is placed back in skin side down.
7. Transfer the skillet to the oven and cook for 10 minutes.
8. After 10 minutes, remove the skillet carefully. Use tongs to flip the chicken. return to the oven and cook for 10-15 more minutes. Until the skin crisps back up.
9. Carefully remove the skillet and allow the sauce to cool for at least 5 minutes before serving.

Notes

If you don't want to use beer, add 6oz chicken stock plus 1 extra tbsp of balsamic vinegar instead.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black