Cherry Balsamic Chicken – Easy Sweet and Savoury One-Pan Recipe
Cherry balsamic chicken is a dish made with juicy chicken simmered in a sweet and tangy sauce of cherries, balsamic vinegar, garlic, and thyme. The rich, glossy sauce pairs perfectly with mashed potatoes, rice, or roasted vegetables.
Ingredients
- 4 -6 chicken breasts or thighs with skin
- Salt to taste
- ½ tsp black pepper
- 1 tbsp olive oil
- 2-4 cloves of garlic minced
- 2 cups fresh 30-40 cherries or frozen cherries, pitted and halved
- ¼ cup balsamic vinegar
- 2 tbsp honey or maple syrup
- ½ cup chicken broth
- 1 fresh thyme sprig or ½ tsp dried thyme
- ¼ tsp smoked paprika optional
- 1 tsp corn starch
- 1 tbsp water
- Optional: 1 tbsp butter for a richer sauce
Instructions
Prepare the chicken
- Pat the chicken dry with paper towels.4 -6 chicken breasts or thighs with skin
- Season both sides with salt and black pepper.Salt to taste, ½ tsp black pepper
Sear the chicken
- Heat the olive oil in a large skillet over medium-high heat.1 tbsp olive oil
- Place the chicken skin-side down and cook for 5 minutes, until the skin is golden brown and crisp.
- Flip and cook for another 5 minutes.
- Transfer the chicken to a plate. (It does not need to be fully cooked at this stage.)
Make the cherry balsamic sauce
- Reduce the heat to medium.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly until fragrant.2-4 cloves of garlic
- Add the cherries, balsamic vinegar, honey (or maple syrup), chicken broth, and thyme sprig.¼ cup balsamic vinegar, 2 tbsp honey or maple syrup, ½ cup chicken broth, 1 fresh thyme sprig or ½ tsp dried thyme, 2 cups fresh
- Stir well, scraping up any browned bits from the bottom of the pan.
- Simmer for 5–7 minutes, gently pressing some of the cherries with the back of a spoon to release their juices.
Return the chicken
- Nestle the chicken pieces back into the skillet, skin-side up.
- Spoon some of the sauce over the chicken.
- Sprinkle the smoked paprika (if using).¼ tsp smoked paprika
- Cover partially and simmer for 8–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Thicken the sauce
- In a small bowl, whisk together the cornstarch and water until smooth.1 tsp corn starch, 1 tbsp water
- Remove the thyme sprig (if using fresh).
- Stir the cornstarch slurry into the simmering sauce and cook for 1–2 minutes, stirring, until the sauce thickens and becomes glossy.
Finish and serve
- Stir in the butter, if using, until melted.Optional: 1 tbsp butter for a richer sauce
- Taste the sauce and adjust seasoning with additional salt, pepper, honey, or balsamic vinegar as desired.
- Serve the chicken topped with the cherry balsamic sauce.
Serving suggestions:
- Serve them with mashed potatoes, roasted potatoes, rice, couscous, or crusty bread to soak up the sauce. Garnish with fresh thyme leaves for an elegant finish.
Notes
If you are using balsamic vinegar that already contains honey or other added sweeteners, taste it first before adding extra honey to the recipe. You may need to reduce or omit the added honey to avoid making the sauce overly sweet.
Variations
- Add a pinch of red pepper flakes for heat.
- Use dark sweet cherries for a sweeter sauce or tart cherries for more contrast.
- Swap thyme for rosemary for a more savoury flavour.