Pan-Seared Chicken With Cherry Balsamic Reduction
Succulent seared chicken breasts finished in a glossy cherry balsamic sauce studded with caramelized shallots and fresh fruit. The bright acidity of aged vinegar balances sweet cherries in a sauce that's sophisticated yet simple enough for weeknight dinner. Serve over pasta, rice, or with crusty bread to capture every drop. This version achieves depth through proper searing technique and cherry halves that soften into the sauce rather than dissolving completely.
Ingredients
- 2 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup shallots, minced
- 1 clove garlic, minced
- ½ pound fresh cherries, pitted and halved
- ½ cup balsamic vinegar
- ½ cup chicken broth
- 1 tablespoon cornstarch
- ⅛ cup water
Instructions
- 1
Season chicken breasts with salt and pepper.
- 2
Heat olive oil in large skillet over medium heat until shimmering.
- 3
Sear chicken breasts until browned on both sides, about 6-7 minutes per side. Remove and set aside.
- 4
In the same pan, saute shallots and garlic until fragrant, about 1 minute.
- 5
Add cherries, balsamic vinegar, and chicken broth. Bring to simmer.
- 6
Cook for 5 minutes, stirring occasionally, until cherries soften slightly.
- 7
Whisk cornstarch and water together in small bowl. Slowly pour into sauce while stirring constantly.
- 8
Simmer for 2-3 minutes until sauce thickens.
- 9
Return chicken to pan and turn to coat with sauce.
- 10
Simmer for 5 minutes until chicken reaches 165F internally. Serve with sauce spooned over top.
Tips
Don't move chicken during initial sear. Let it sit undisturbed for 3-4 minutes per side to develop golden crust before flipping.
Fresh cherries are essential here. Frozen cherries will release too much liquid and dilute the sauce.
Make cornstarch slurry separately before adding to avoid lumps in the sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Sauce separates slightly on cooling. Reheat gently over low heat, stirring occasionally, until warmed through.
Prepare ingredients (mince shallots, pit cherries, measure liquids) up to 8 hours ahead. Do not cook chicken until ready to serve.
Serve immediately over pasta, rice, mashed potatoes, or with crusty bread. Spoon extra sauce over chicken and starch.
Common Mistakes
Overcook chicken to avoid dry, stringy texture. Use instant-read thermometer and pull at 165F.
Don't skip searing step to avoid pale, steamed chicken instead of flavorful crust.
Add cornstarch slurry slowly while stirring to avoid clumps in sauce.
Substitutions
conf:2
FAQ
Can I use frozen cherries instead of fresh?
Frozen cherries work but release more liquid when thawed, diluting sauce. Thaw and drain well beforehand, or use them if you prefer a thinner sauce. Fresh is preferred for texture and flavor intensity.
What if my sauce is too thick or thin?
Too thin: Make another cornstarch slurry and add gradually. Too thick: Whisk in 1-2 tablespoons chicken broth at a time. Sauce thickens more as it cools, so err slightly thin when cooking.
Can I freeze this dish?
Yes, freeze up to 2 months in airtight container. Thaw in refrigerator overnight. Reheat gently on stovetop over low heat, stirring often. Sauce may separate slightly when reheated; stir vigorously to recombine.