One Skillet Cherry Chicken

It’s cherry season here in the Pacific Northwest and this easy dish is a great way to celebrate it without the excess sugar that usually comes with cherry desserts. And bonus: You’re only using one skillet, so you can spend that summer evening relaxing on the patio instead of doing lots of cleanup.

If you do want a healthy, lower sugar cherry dessert option, try out my Sautéed Cherries with Raspberry Coulis recipe.

Ingredients:

• 2 tbsps Extra Virgin Olive Oil (divided)

• 1 1/8 lbs Chicken Breast (boneless, skinless)

• 2 cups Cherries (pitted, halved)

• 1/3 cup Shallot (chopped)

• 2 Garlic (clove, large, minced)

• 1 cup Chicken Broth

• 1 tbsp Lemon Juice

• 2 tbsps Fresh Thyme (finely chopped) - set aside about 1/2-1 tsp for garnish

• Sea Salt & Black Pepper (to taste)

Preparation:

1. In a large skillet, heat half of the oil over medium-high heat. Add the chicken to the skillet and cook for four to six minutes per side until golden brown. The chicken won't be cooked through. Set it aside.

2. In the same skillet, sauté the cherries and the shallot for two to three minutes until tender and juicy. Transfer to a plate.

3. Add the remaining oil to the skillet and sauté the garlic and thyme for 30 seconds, until fragrant. Add the broth and the lemon juice to the skillet. Bring to a simmer and then reduce the heat to medium-low. Let the sauce simmer for three to five minutes until slightly reduced.

4. Return the chicken and cherries to the skillet, and simmer for an additional five to seven minutes, until the chicken is cooked through. Season with salt and pepper.

5. Garnish with extra thyme and enjoy!