The Perfect Cherry Balsamic Glazed Chicken (That Makes Weeknight Dinners Feel Fancy!) Recipe
Introduction
This cherry balsamic glazed chicken turns simple weeknight dinners into a fancy, flavorful experience. The sweet-tart glaze perfectly complements tender grilled chicken breasts, making it both elegant and easy to prepare.
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.
- Step 2: In a medium saucepan, combine 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: Heat a grill pan or heavy skillet over medium-high heat until very hot.
- Step 4: Add the seasoned chicken breasts and cook without moving them for 6-7 minutes on the first side. Flip and cook another 6-7 minutes until the internal temperature reaches 165°F.
- Step 5: During the last 2-3 minutes, brush the cherry balsamic glaze generously onto the chicken to caramelize and become slightly sticky.
- Step 6: Remove from heat and let rest for 3 minutes. Serve immediately with remaining glaze spooned over and garnished with fresh parsley.
Tips & Variations
- Let the glaze reduce fully until it coats the back of a spoon but still flows freely for the best texture.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature without overcooking.
- If the glaze becomes too thick, whisk in a tablespoon of hot water to loosen it.
- Avoid adding the glaze too early to prevent burning instead of caramelizing.
- Spicy Cherry Chicken: Add 1/4 teaspoon red pepper flakes to the glaze for heat.
- Fall Cranberry Version: Substitute 1/2 cup dried cranberries for cherries for a seasonal twist.
- Fresh Herb Cherry Chicken: Stir in torn fresh basil leaves just before serving.
- Kid-Friendly: Use extra honey and omit garlic for a milder flavor.
Storage
Store leftover chicken and glaze separately in the refrigerator for up to 3 days. Reheat chicken gently in a covered pan with a splash of water. Warm the glaze separately and spoon it over before serving. Avoid microwaving glazed chicken to prevent a rubbery texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries for this recipe?
Yes, thawed frozen cherries work well and are a convenient year-round option. Just make sure to drain any excess liquid before cooking.
What if I don’t have a grill pan or skillet?
You can use a regular frying pan or even bake the chicken in the oven. Adjust cooking times accordingly and use a meat thermometer to check doneness.
PrintThe Perfect Cherry Balsamic Glazed Chicken (That Makes Weeknight Dinners Feel Fancy!) Recipe
The Perfect Cherry Balsamic Glazed Chicken is an elegant yet simple weeknight dinner that combines juicy, pan-seared chicken breasts with a glossy, sweet-tart cherry and balsamic glaze. This recipe elevates ordinary chicken using a classic reduction technique, creating a flavorful and visually stunning dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon dried thyme
Cherry Balsamic Glaze
- 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
Garnish
- Fresh flat-leaf parsley, chopped
Instructions
- Season the Chicken: Generously season both sides of the chicken breasts with salt, freshly ground black pepper, and dried thyme to build a strong flavor base.
- Prepare the Cherry Balsamic Glaze: In a medium saucepan, combine 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. The glaze should coat the back of a spoon but still be pourable.
- Heat the Pan: While the glaze reduces, heat a grill pan or heavy skillet over medium-high heat until it is properly hot to ensure a golden crust on the chicken.
- Cook the Chicken: Place the seasoned chicken breasts in the hot pan and cook undisturbed for 6-7 minutes on the first side. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C).
- Glaze the Chicken: In the last 2-3 minutes of cooking, generously brush the cherry balsamic glaze onto the chicken, allowing it to caramelize and become slightly sticky.
- Rest and Serve: Remove the chicken from heat and let it rest for 3 minutes. Serve immediately, spooning any leftover glaze over the chicken and garnishing with fresh chopped parsley.
Notes
- Ensure the glaze reduces properly so it coats the back of a spoon without being too thick or too thin.
- Use a meat thermometer to guarantee perfectly cooked chicken as cooking times may vary.
- If the glaze becomes too thick, whisk in a tablespoon of hot water to loosen it.
- Apply the glaze near the end of cooking to avoid burning and achieve caramelization.
- Store leftover chicken and glaze separately in the refrigerator for up to 3 days.
- Reheat chicken gently in a pan with a splash of water; warm the glaze separately before serving again—avoid microwaving glazed chicken to prevent a rubbery coating.
Keywords: cherry balsamic chicken, glazed chicken breast, weeknight dinner, balsamic vinegar glaze, cherry sauce, easy chicken recipe, healthy chicken dinner
