Chicken Breasts with Citrus Cherry Sauce
Elevate your weeknight dinner with this irresistible Chicken Breasts with Citrus Cherry Sauce recipe, a perfect harmony of savory and sweet flavors that will delight your taste buds. Pan-seared chicken breasts are golden brown and juicy, served with a lusciously tangy sauce crafted from a medley of orange and lemon juice, honey, and plump dried cherries. Aromatic shallots, garlic, and a touch of orange zest add layers of depth to this vibrant dish, while a cornstarch slurry ensures the sauce achieves that perfectly velvety finish. Garnished with fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s a hassle-free recipe that’s ideal for everything from family dinners to refined entertaining. Pair this citrus-kissed chicken with fluffy mashed potatoes or steamed vegetables for a well-rounded and unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 0.5 cup orange juice, freshly squeezed
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 cup chicken stock
- 2 tablespoons honey
- 0.5 cup dried cherries
- 1 teaspoon orange zest
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked to an internal temperature of 165°F (74°C). Remove the chicken and set aside, covering loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallots and garlic, cooking for 1-2 minutes until fragrant and softened.
Stir in the orange juice, lemon juice, chicken stock, honey, and dried cherries. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to combine and the cherries to plump up.
Add the orange zest and stir to incorporate.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually stir the slurry into the simmering sauce, cooking for 1-2 minutes until the sauce thickens to your desired consistency.
Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat. Allow the chicken to warm through for 2-3 minutes.
Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 26.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
