Introduction

This cherry balsamic glazed chicken is an effortless way to elevate your weeknight dinners. Juicy chicken breasts are coated in a luscious, glossy glaze made from fresh cherries, honey, and rich balsamic vinegar. It’s a perfect balance of sweet and tangy that creates an elegant, satisfying meal.

A white plate holds three golden-brown glazed chicken thighs covered with a shiny dark cherry sauce, topped with whole dark red cherries and sprinkled with fresh green herbs. The sauce pools slightly around the bottom of the chicken, giving a glossy and rich look, while the herbs add a fresh contrast of color. The plate sits on a white marbled textured surface, giving a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup fresh or thawed frozen cherries, pitted and halved
1/4 cup good-quality balsamic vinegar
2 tablespoons honey
2 cloves fresh garlic, minced fine
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Fresh flat-leaf parsley for garnish

Instructions

Step 1: Season the chicken breasts generously on both sides with salt, pepper, and dried thyme. This builds the base flavor for your dish.
Step 2: In a medium saucepan, combine the halved cherries, balsamic vinegar, honey, and minced garlic. Cook over medium heat, stirring occasionally, until the cherries soften and the mixture reduces to a glossy glaze, about 8-10 minutes.
Step 3: While the glaze reduces, heat a grill pan or heavy skillet over medium-high heat until very hot to achieve a golden crust on the chicken.
Step 4: Add the seasoned chicken breasts to the pan and cook without moving for 6-7 minutes on the first side. Flip and cook another 6-7 minutes until the internal temperature reaches 165°F.
Step 5: In the last 2-3 minutes of cooking, brush the cherry balsamic glaze generously onto the chicken, allowing it to caramelize and become slightly sticky.
Step 6: Remove the chicken from heat and let it rest for 3 minutes. Serve immediately, spooning any remaining glaze over the chicken and garnishing with fresh chopped parsley.

Tips & Variations

Let the glaze reduce slowly until it coats the back of a spoon but still flows easily for the best texture.
If the glaze gets too thick, whisk in a tablespoon of hot water to thin it out gently.
Trust a meat thermometer rather than timing alone to ensure perfectly cooked chicken.
For a spicy kick, add 1/4 teaspoon red pepper flakes to the glaze.
Try substituting dried cranberries (1/2 cup) instead of cherries for a fall-inspired twist.
Add torn fresh basil leaves just before serving for a fresh herbal note.
To make it kid-friendly, increase the honey slightly and omit the garlic for milder flavor.

Storage

Store leftover chicken and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a covered pan with a splash of water to keep it moist, then warm and spoon the glaze over it. Avoid microwaving glazed chicken as it can make the coating rubbery.

How to Serve

A white plate holds three glossy, amber-brown grilled chicken thighs, each glazed with a shiny dark cherry sauce. The chicken skin looks tender and slightly charred with herbs sprinkled over the top. Whole dark red cherries sit on and around the chicken, some glistening with sauce. Small green herb leaves are scattered generously, adding fresh color contrast. The plate rests on a white marbled surface, enhancing the rich colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries in this recipe?

Yes, fresh cherries are ideal if they are in season. Otherwise, thawed frozen cherries work just as well and are a convenient alternative.

What if I don’t have a grill pan or skillet?

You can cook the chicken on a regular frying pan or even bake it in the oven, then brush the glaze on before serving to maintain the flavor and texture.