Homemade Cherry Balsamic Glazed Chicken: A Cozy Kitchen Story
Let Me Tell You About This Chicken
Ok so, cherry balsamic glazed chicken — first time I made it, I’ll admit, I mostly just wanted to use up a jar of cherry jam that somehow kept scooting around the fridge. Turns out, that little experiment started a sort of accidental family tradition. Now, whenever cherries crop up at the market, it’s like—well, guess I’m making that chicken again! Oh, and one time I forgot to pick up fresh rosemary and used thyme because it was just sort of sitting around, and you know what? Still got chased away from the table with just bones left on the plate. My cousins are fierce eaters. Anyway, if you’ve got a cast iron skillet and an urge for sweet-and-sour goodness, you’re in for a treat. (If not—I’ve got ya covered, more on that later.)
Why You’ll Love This, Probably
I make this when I want to look way fancier than I feel. My family goes bananas for it because the glaze is sweet, tangy, sticky, and just a little bit easier than it seems on Instagram. Actually, I think most of them just like the way it smells when it’s roasting (there’s always a hovering squad in the kitchen). Sometimes the sauce takes its own sweet time thickening—which has caused some mild dinner table riot acts—but when it works, oh boy, I hear fewer complaints and more silence, which is my usual sign of victory. And if I can swing this on a Wednesday night after a full day, I reckon you can too.
What You’ll Need (Plus, Little Swaps I’ve Tried)
- 4 chicken thighs, bone-in, skin-on (I’ve swapped for boneless or even chicken breasts when I’m lazy — juiciness varies but it’s edible!)
- About 1/2 cup cherry jam (homemade is lovely, but storebought works; my gran used to swear by Bonne Maman but honestly, shop brand is fine)
- 1/4 cup balsamic vinegar (don’t use the super cheap stuff, but you don’t need an Italian heirloom either)
- 2 tablespoons olive oil
- 1 tablespoon wholegrain mustard (Dijon or whatever strikes your fancy, really)
- 2 garlic cloves, minced (once I used garlic powder in a pinch, it wasn’t a disaster)
- 1 teaspoon fresh rosemary, chopped (thyme or even sage play well, too)
- Salt and pepper, to taste
- Small handful fresh cherries, pitted and halved (I grab these when I can, but have skipped with no ill effect)
- Optional: A splash of chicken stock if things look dry (occasionally required, I admit!)
How I Put It All Together (There’s Wiggle Room)
- Preheat your oven to 200°C (400°F), or just crank it to “hot” if your dials are weird like mine.
- Pat your chicken dry with paper towels, sprinkle with salt and pepper. Be generous, I always under-season the first time and regret it.
- Heat olive oil in a big ovenproof pan or skillet on medium high. Don’t fuss too much. Place the chicken skin-side down; leave them alone for about 4–5 minutes until the skin is properly golden—this is when the magic starts. Flip ‘em over, cook another minute or two. Don’t panic if bits stick, that’s just flavor (as my sister says, kinda grumpily).
- Meanwhile, whisk together cherry jam, balsamic vinegar, mustard, garlic, and rosemary in a bowl. Yes, the jam will look weird at first. Don’t worry, it smooths out once heated.
- Pour that onto the chicken. Spoon it around. Toss in your fresh cherries if using. Sometimes I sneak a taste of the sauce here because, well, chef’s right… (Did you ever have to barter over sauce scraps at the dinner table? Or is that just my lot?)
- Slide the whole pan into the oven. (If your pan can’t go in, just transfer it to a baking dish at this point, but expect a bit more washing up. Sorry.) Bake for 20–25 minutes, until the chicken is cooked through. I check by poking it with a knife and seeing if the juices run clear (you could use a thermometer and go for 75°C/165°F, if you’re so inclined).
- If the glaze seems thin, pop the pan back onto the stove for a couple minutes after roasting, simmering gently until it gets nice and syrupy. Don’t walk away, it can burn faster than my patience.
- Let the chicken rest a few minutes before dishing up. If you’re fancier than me, garnish with extra rosemary. Or just heap onto plates and call the crew in.
Real-World Notes and Discoveries
- If your jam is super sweet, splash in a smidge more vinegar. I learned that the sticky way.
- Chicken breast dries out if you cook it as long as thighs; adjust baking time if you swap.
- I once subbed in frozen cherries—it works, but there’s more juice. Sauce got runny, still tasty though!
- Try not to stress over perfect skin crispiness, it gets slathered in sauce anyway.
Stuff I’ve Messed With (Or Regretted)
- Maple syrup instead of jam—too watery. Wouldn’t do again.
- Splash of bourbon in the sauce? Actually, not bad for a grown-up dinner. Probably not for Sunday lunch though.
- Chopped pecans sprinkled on at the end for some crunch, my brother said it was “unexpectedly nice.”
Gadgets You’ll Need (Well, Kind Of)
Cast iron skillet is top choice; ovenproof anything else is fine. No skillet? Sear in any frying pan, then bung it all in a casserole dish for the oven bit. I once used a ceramic pie plate. Got comments for that, but chicken was still perfect.
Storing Leftovers, If Any
Cools and stores in the fridge, covered, for 2 days. Sauce actually thickens up gloriously. But honestly, in my house it never lasts more than a day—someone always nicks a drumstick for a midnight so-called snack. If you want to reheat, pop it back in the oven, covered, so it doesn’t dry out, or just zap it in the microwave if you’re impatient (like me, most of the time).
Serving This Up: My Way
I love this with garlicky mashed potatoes, small mountain of roasted green beans on the side. Occasionally I throw on some slivered almonds if I’m feeling a bit chef-y, but plain rice soaks up the sauce lovely, too. If you want to go wild—it’s also grand with couscous or polenta. Sunday dinner? We stick candles on the table and pretend to be fancier than we are; does it actually make the food taste better? No clue.
Little Pro Tips, Mostly Learned the Hard Way
- Don’t rush the sauce thickening at the end. I once did, left a burned ring on the bottom of the pan and it tasted like sadness for days.
- Taste before serving. Occasionally, if the cherries are sour, you’ll want just a sprinkle of sugar in the sauce. I always forget until it’s too late—don’t be me.
- On second thought, double the sauce if you’re a dunker, trust me.
I Get Asked—A Lot
- Can I make this ahead?
- Sort of! You can cook the chicken and keep it in the sauce for up to a day; I honestly think it’s even tastier the next day after a sit in the fridge (though the skin’s not as crisp). Just reheat gently in the oven, covered.
- What about frozen cherries?
- Yep, that’s what I use out of season. Maybe drain off some juice if it gets watery, but it’s no biggie.
- Is the balsamic super strong?
- Nah, it mellows out a ton—you just get a nice tang. If you’re sensitive, start with a little less and add more to taste. Have a peek at Serious Eats’ balsamic vinegar tips if that helps.
- I don’t have jam, what else?
- Well, you can try jelly or even cranberry sauce in a pinch. Or check out homemade jam makers like Fresh Preserving for inspo. One time I even used fig jam—less cherry-ish, but still good!
- What’s best for cleanup?
- Honestly, soak the pan straight away. Or eat at someone else’s house (kidding, kind of!). Sheet pan liners are handy too; here’s a quick guide in case you want options.
Okay, that’s probably plenty. If you try any wild variations, tell me, because I’m still working out how to sneak more veg in without complaint. And now, off to raid the fridge for leftovers. Or not. Cheers!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen pitted cherries, halved
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
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1Season the chicken breasts with salt and black pepper on both sides.
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2In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, or until golden and cooked through. Remove chicken and set aside.
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3In the same skillet, add minced garlic and sauté for 30 seconds. Add cherries, balsamic vinegar, and honey. Stir and simmer for about 8-10 minutes, until the sauce thickens and cherries soften.
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4Return the chicken to the skillet and spoon the cherry balsamic glaze over the top. Simmer for another 5-7 minutes, basting the chicken with the sauce until well coated and heated through.
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5Garnish with fresh thyme, if desired. Serve hot with extra glaze spooned over the chicken.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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