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

Begin by preheating your oven to 400°F. In a small bowl, combine 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, and 1 teaspoon of garlic powder.

Season the chicken breasts with salt and pepper, then rub the herb mixture evenly over both sides. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

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

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

While the chicken is baking, prepare the blackberry-balsamic reduction by combining 1 cup of fresh blackberries, 1/2 cup of balsamic vinegar, and 2 tablespoons of honey in a small saucepan over medium heat.

Cook for 10-12 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 keep warm.

For the sweet potato purée, peel and chop 2 medium sweet potatoes into chunks. Boil them in salted water for 15-20 minutes, or until tender.

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

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

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