Crispy Herb-Infused Chicken with Blackberry-Balsamic Reduction and Sweet Potato Purée

Begin by preheating your oven to 400°F. In a small bowl, mix together 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.

Rub this herb mixture evenly over 2 boneless, skinless chicken breasts. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken breasts and sear them for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, peel and chop 2 medium sweet potatoes into cubes. Boil them in salted water for about 15 minutes, or until tender.

Drain the sweet potatoes and return them to the pot. Add 1/4 cup of heavy cream, 2 tablespoons of butter, and a pinch of salt, then mash until smooth and creamy.

For the blackberry-balsamic reduction, combine 1 cup of fresh blackberries, 1/4 cup of balsamic vinegar, and 2 tablespoons of honey in a small saucepan over medium heat.

Cook for about 10 minutes, stirring occasionally, until the blackberries break down and the sauce thickens.

Strain the sauce through a fine-mesh sieve to remove the seeds, then return it to the saucepan and simmer for an additional 5 minutes.

To serve, place a generous scoop of sweet potato purée on each plate, top with a crispy chicken breast, and drizzle the blackberry-balsamic reduction over the chicken.

Garnish with fresh blackberries and a sprig of thyme for an elegant presentation.