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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Recipe Information
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)
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat.
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.
In the same skillet, add the drained cherries, chicken broth, balsamic vinegar, and brown sugar. Stir well to combine.
Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
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).
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Cook for another 2-3 minutes until the sauce has thickened to your desired consistency.
Taste the sauce and adjust the seasoning if needed (add a pinch more salt or a splash of vinegar for balance).
Serve the chicken hot, spooning the cherry sauce over the top. Garnish with fresh or dried parsley if desired.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 49.7 g | ||
| Protein | 219.8 g | 440% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2299 mg | 49% | |
*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.
