Cupboard Cherry Chicken
Transform your weeknight routine with the vibrant flavors of Cupboard Cherry Chicken—a quick and easy dinner that’s equal parts comforting and elegant. This recipe pairs tender, pan-seared chicken breasts with a rich, tangy-sweet cherry balsamic glaze, made from pantry staples like canned dark sweet cherries, balsamic vinegar, and a touch of brown sugar. Perfect for busy evenings, it comes together in just 35 minutes and delivers a restaurant-quality meal right from your own kitchen. Serve this dish over fluffy rice, creamy mashed potatoes, or roasted vegetables, and finish with a sprinkle of fresh parsley for a pop of freshness. With its irresistible balance of savory and sweet, this one-skillet recipe is sure to become a go-to favorite!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Canned dark sweet cherries (in syrup or juice, drained)
- 0.5 cup Chicken broth
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 teaspoons Fresh parsley or dried parsley (optional, for garnish)
Directions
Step 1
Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and garlic powder.
Step 2
Heat the olive oil in a large skillet over medium-high heat.
Step 3
Once the oil is hot, sear the chicken breasts for about 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the drained cherries, chicken broth, balsamic vinegar, and brown sugar. Stir well to combine.
Step 5
Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
Step 6
Add the chicken breasts back to the skillet, cover, and reduce the heat to low. Let the chicken simmer for 15-18 minutes, or until it is fully cooked (internal temperature of 165°F/74°C).
Step 7
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Step 8
Cook for another 2-3 minutes until the sauce has thickened to your desired consistency.
Step 9
Taste the sauce and adjust the seasoning if needed (add a pinch more salt or a splash of vinegar for balance).
Step 10
Serve the chicken hot, spooning the cherry sauce over the top. Garnish with fresh or dried parsley if desired.
Nutrition Facts
| Serving size | (1136.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1667.3 |
| Total Fat 53.5g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 3170.9mg | 0% |
| Total Carbohydrate 64.1g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 49.7g | |
| Protein 219.8g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 142.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2299.1mg | 0% |
Source of Calories