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There’s something about summer that just warms my soul, other than the heat of course. Having barbecues, rooftop bars, hearing the Mr. Softy truck ride through your neighborhood, the swimming pool opening up… the list could go on forever! One thing that I always look forward as the weather begins to warm is cherry season. I love cherries. They’re SO good for you and food-wise, there’s a ton that you can do with them. You can really only find fresh cherries from June to July (at least where I live), so it’s always such a treat when entering the grocery store or farmers market and seeing cherries for sale.
Cherry Balsamic Chicken
Because this is a sweet and savory dish, I like to treat it as such and tend to the sweet aspects as well as the savory and then combine the two. First, we make a cherry sauce which is the base of this dish. You could easily use this sauce for just about anything sweet, it’s similar to the type of sauce that goes on top of New York style cheesecake! Then, saute garlic, shallots, and mushrooms in a separate pan and add in some balsamic vinegar and chicken broth… then combine. When I tell you that these two flavors together are just magical, believe me. You have to try this!
More Easy Chicken Recipes
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Bang Bang Chicken Skewers
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Easy Cajun Chicken and Rice
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Cherry Balsamic Chicken
Equipment
- Saucepan
- Skillet
- Baking Dish
- 6 Wooden Skewers (optional)
Ingredients
Cherry Sauce
- 1 1/2 cups Fresh Cherries
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tsp Dried Thyme
- 1 tbsp Lemon Juice
- 1 tbsp Cornstarch
- Pinch Kosher Salt
Balsamic Chicken
- 6 pieces Boneless Skinless Chicken Thighs
- 2 tbsp Salted Butter
- 2 Shallots, (diced)
- 4 cloves Garlic, (diced)
- 1 cup Mushrooms
- 2 tbsp Olive Oil
- 1/4 cup Chicken Broth
- 1/4 cup Balsamic Vinegar
- Salt and Pepper, (to taste)
Instructions
- Pat chicken thighs dry with a paper towel, skewer the chicken, sprinkle with salt and pepper. 6 pieces Boneless Skinless Chicken Thighs Salt and Pepper
- If your cherries have pits, remove them and place into a medium saucepan over medium heat. Add sugar, thyme, and water and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. 1 1/2 cups Fresh Cherries 1/2 cup Sugar 1 tsp Dried Thyme 1/2 cup Water
- In a small bowl, whisk together cornstarch and lemon juice until combined. Add into the saucepan and stir until the mixture thickens, about 3-5 minutes. Add a pinch of salt and stir together. Then remove from heat and allow it to cool – it'll thicken as it cools off. 1 tbsp Lemon Juice 1 tbsp Cornstarch Pinch Kosher Salt
- Preheat the oven to 400 degrees F. In a skillet/pan, add olive oil and sear chicken thighs on both sides until browned (about 3-5 minutes). 2 tbsp Olive Oil
- Remove the chicken from the pan and add butter. Once melted, add shallots and cook for 3 minutes, until fragrant. Add in mushrooms and garlic cook until they begin to soften, about 5 minutes. 2 tbsp Salted Butter 2 Shallots 1 cup Mushrooms 4 cloves Garlic
- Stir in balsamic vinegar, chicken broth, and the cherry sauce and cook until sauce thickens, about 5 minutes. Add chicken to an oven safe container and cover the chicken completely in the cherry balsamic sauce. 1/4 cup Balsamic Vinegar 1/4 cup Chicken Broth
- Bake for 15-20 minutes, until the chicken is fully cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
