Description
This elegant Chicken with Cherry Wine Pan Sauce features juicy chicken breasts seared to golden perfection and draped in a luxurious cherry and red wine reduction. Sweet, tart, and deeply flavorful, this dish balances bold flavors with simple, fresh ingredients—making it a dinner-party showstopper or a weeknight treat.
Ingredients
Units
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Cherry Wine Pan Sauce:
- 1 cup fresh or frozen cherries, pitted and halved
- 1/2 cup dry red wine
- 1/4 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons unsalted butter
- 1 small shallot, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and pepper, to taste
Instructions
- Season and Prep Chicken: Pat the chicken breasts dry with paper towels. Season both sides thoroughly with salt and pepper for full flavor.
- Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken and sear for about 4-5 minutes per side or until golden brown and cooked through. Transfer chicken to a plate and tent with foil to keep warm.
- Sauté Shallot and Deglaze: Lower heat to medium. Add the minced shallot to the same pan and sauté for 1-2 minutes until softened. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
- Make the Cherry Wine Sauce: Add cherries, chicken broth, balsamic vinegar, honey, and thyme. Bring the mixture to a simmer and cook for 6-8 minutes, stirring occasionally, until the cherries have softened and the sauce is slightly reduced.
- Finish the Sauce: Stir in the unsalted butter until melted and the sauce looks glossy. Season with additional salt and pepper to taste.
- Serve: Slice the chicken and place on plates. Spoon the warm cherry wine sauce generously over the top. Serve immediately, garnished with extra thyme if desired.
Notes
- If using frozen cherries, thaw and drain well before adding to the sauce.
- For an alcohol-free version, substitute additional chicken broth for the red wine.
- Pairs beautifully with mashed potatoes, rice, or a simple green salad.
- Leftover sauce is delicious over pork, duck, or roasted vegetables.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 375
- Sugar: 10g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
