Cherry Balsamic Glazed Chicken Recipe
Tender, juicy boneless chicken breasts perfectly coated in a glossy cherry balsamic glaze that balances sweet and tangy flavors. This elegant and easy recipe transforms weeknight dinners into restaurant-quality meals within 30 minutes, featuring a pan-seared chicken technique paired with a fruit-and-vinegar reduction made from fresh or frozen cherries, balsamic vinegar, honey, and garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: European
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon dried thyme
- Fresh flat-leaf parsley for garnish
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
Instructions
- Season the chicken: Generously season both sides of the chicken breasts with salt, freshly ground black pepper, and dried thyme, forming the essential flavor foundation for the dish.
- Prepare the cherry balsamic glaze: In a medium saucepan over medium heat, combine the halved cherries, balsamic vinegar, honey, and minced garlic. Stir occasionally and simmer until the cherries soften and the mixture reduces to a thick, glossy glaze that coats the back of a spoon, about 8-10 minutes. Take care not to rush this reduction process.
- Heat the pan: While the glaze reduces, heat a grill pan or heavy skillet over medium-high heat. Allow the pan to get thoroughly hot to ensure a golden crust forms on the chicken.
- Cook the chicken breasts: Place the seasoned chicken breasts in the hot pan without moving them for 6-7 minutes to develop a golden sear. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F, indicating the chicken is safely cooked through.
- Glaze and caramelize: In the last 2-3 minutes of cooking, brush the cherry balsamic glaze generously onto the chicken. Let the glaze caramelize and become slightly sticky, enhancing flavor and appearance.
- Rest and serve: Remove the chicken from the pan and let it rest for 3 minutes. Serve immediately, spooning any remaining glaze over the chicken and garnishing with freshly chopped parsley for a professional finish.
Notes
- Allow the glaze to properly reduce; it should coat the back of a spoon but still flow freely for easy brushing.
- Use a meat thermometer to ensure chicken is fully cooked since cooking times can vary.
- If the glaze becomes too thick, whisk in a tablespoon of hot water to thin it out smoothly.
- Add the glaze towards the end of cooking to prevent burning and maximize caramelization.
- Store leftover chicken and glaze separately in the refrigerator for up to 3 days; reheat gently to preserve texture and flavor.
- Do not microwave the glazed chicken, as it can cause the coating to become rubbery.
Keywords: cherry balsamic glazed chicken, cherry glaze chicken, pan-seared chicken recipe, balsamic vinegar chicken, easy weeknight dinner, fruity chicken glaze
Find it online: https://cheframi.com/cherry-balsamic-glazed-chicken-recipe/
