Chicken with Cherry Ginger Chutney
Elevate your weeknight dinner with this irresistible Chicken with Cherry Ginger Chutney recipe—a perfect harmony of savory and sweet flavors. Tender, golden-seared chicken breasts are topped with a luscious chutney made from juicy sweet cherries, fresh grated ginger, and a hint of warm spices like cinnamon and cloves. The chutney, simmered with red onion, apple cider vinegar, and brown sugar, boasts a rich, tangy-sweet depth that perfectly complements the hearty chicken. Ready in just 45 minutes, this dish is as quick to prepare as it is elegant to serve. Pair it with fluffy rice, roasted vegetables, or a crisp side salad for a meal that's sure to impress. Whether you're hosting dinner guests or treating yourself, this recipe delivers a sophisticated twist on classic comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cups sweet cherries (pitted and halved, fresh or frozen)
- 1 tablespoon fresh ginger (grated)
- 1 small red onion (finely chopped)
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar (lightly packed)
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 0.25 cup water
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken breasts in the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet, cover, and set aside to keep warm.
In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter.
Add the finely chopped red onion to the skillet and sauté for 2-3 minutes, until softened.
Stir in the grated ginger and cook for 1 additional minute, until fragrant.
Add the pitted and halved cherries, apple cider vinegar, brown sugar, ground cinnamon, ground cloves, and water to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Allow the chutney to simmer for 10-15 minutes, stirring occasionally, until the cherries break down slightly and the chutney thickens.
Taste the chutney and adjust the seasoning, adding a pinch of salt or more sugar if needed.
Serve the chicken breasts on plates, spooning the warm cherry ginger chutney generously over the top.
Garnish with fresh herbs like parsley or thyme if desired, and serve with your choice of side dishes such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 66.8 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2635 mg | 56% | |
*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.
