These Cherry Chicken Thighs combine juicy fruit with savory, tender chicken for a stunning one-pan meal. The cherries break down into a glossy, sweet-tangy sauce that clings to crispy-skinned thighs. It’s an impressive yet approachable dish perfect for any occasion.

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Why You’ll Love This Cherry Chicken Thighs

• One-pan wonder: Everything cooks together for incredible flavor and minimal cleanup.
• Magical sauce: Cherries and balsamic create a rich, glossy pan sauce with no extra thickening.
• Versatile ingredients: Use fresh or frozen cherries and swap herbs to suit your pantry.
• Fancy without fuss: Achieves a restaurant-quality look with a straightforward, forgiving process.

Ingredients & Tools

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 large shallot, thinly sliced
• 2 cups fresh or frozen pitted cherries
• 3 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 1/2 cup chicken broth
• 4-5 sprigs fresh thyme
• 1 tbsp unsalted butter
• To taste kosher salt and black pepper

Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, and a small bowl.

Notes: Quality chicken and cherries make a difference. Pat chicken dry for crispy skin, and pitting cherries ensures saucy goodness.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Get the skin crispy first. This is the single most important step for texture and flavor. Pat your chicken thighs completely dry with paper towels before seasoning. A dry skin is a crispy skin.
• Fresh or frozen cherries? Both work wonderfully! If using frozen, there’s no need to thaw them; just add a minute or two to the simmering time. The sauce might be a touch more liquidy initially, but it will reduce beautifully.
• Don’t skip the balsamic. It’s not just for acidity; it adds a complex, caramel-like sweetness that balances the fruit. A good, syrupy aged balsamic will give you the best results, but any decent one will do the job.
• Use an oven-safe skillet. This recipe moves from the stovetop to the oven seamlessly. If you don’t have one, you can transfer everything to a baking dish, but you’ll lose some of those delicious browned bits from the pan.
• Let the chicken rest. I know it’s tempting to dig right in, but giving the chicken a few minutes to rest after it comes out of the oven allows the juices to redistribute, ensuring every bite is moist and tender.

How to Make Cherry Chicken Thighs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
• Reviving: Reheat in a 350°F oven to maintain crispy skin; avoid microwaving.

Serving Suggestions

Complementary Dishes

• Creamy Polenta — The soft, comforting texture is the perfect canvas for soaking up every last drop of that incredible cherry sauce.
• Garlic Mashed Potatoes — A classic for a reason. The savory, buttery potatoes create a wonderful contrast with the sweet and tangy cherries.
• Simple Arugula Salad — A light salad with a lemon vinaigrette adds a peppery, fresh crunch that cuts through the richness of the dish beautifully.

Drinks

• A Light Pinot Noir — The fruity notes in the wine mirror the cherries, while its acidity cleanses the palate between bites of the rich chicken.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory-sweet flavors.
• A Crisp Rosé — Its dry, berry-forward profile is a fantastic match, complementing the fruit without overpowering the other ingredients.

Something Sweet

• Lemon Sorbet — The bright, clean citrus flavor is a palate-cleansing finish that feels light and refreshing after the main course.
• Dark Chocolate Truffles — A few bites of intense, rich chocolate provide a sophisticated and decadent end to the meal.
• Almond Shortbread Cookies — Their buttery, nutty flavor is a simple, comforting treat that pairs wonderfully with the fruit notes from dinner.

Top Mistakes to Avoid

• Mistake: Not drying the chicken skin. If the skin is damp, it will steam instead of sear, leaving you with pale, rubbery skin instead of a crispy, golden crust. Pat it dry—it’s a non-negotiable step.
• Mistake: Crowding the pan when searing. If you put too many thighs in the skillet at once, they’ll steam each other. Cook in two batches if necessary to ensure each piece has enough space to brown properly.
• Mistake: Burning the garlic. Garlic burns in a flash and turns bitter. Add it after the shallots have softened and only cook it for about 30 seconds until it’s just fragrant.
• Mistake: Skipping the butter at the end. Swirling in that cold butter off the heat (a technique called *monter au beurre*) is a chef’s trick for a silky, restaurant-quality sauce. It’s a small step with a huge payoff.

Expert Tips

• Tip: Use a meat thermometer. The safest and most accurate way to know your chicken is perfectly cooked is to check that the internal temperature has reached 165°F (74°C) at the thickest part, without touching the bone.
• Tip: Get creative with herbs. While thyme is classic, a sprig of rosemary will add a lovely piney note, and fresh tarragon would bring a subtle anise flavor that’s fantastic with the cherries.
• Tip: Make it ahead. You can sear the chicken and prepare the cherry base a few hours in advance. Let them cool, then cover and refrigerate. When ready, just assemble and pop it in the oven—you might need to add a few extra minutes to the baking time.
• Tip: Amp up the flavor with a splash. When you deglaze the pan, a tablespoon of red wine or even a cherry liqueur like Kirsch can add another layer of deep, complex fruit flavor to the sauce.

FAQs

Can I use boneless, skinless chicken thighs?
You absolutely can, but the result will be different. You’ll lose the incredible texture of the crispy skin, and the cooking time will be shorter since boneless thighs are thinner. Sear them for about 4-5 minutes per side and then reduce the oven time to 12-15 minutes. The sauce will still be delicious, but you might want to add a teaspoon of olive oil to the pan since you won’t have the rendered chicken fat.

What can I use if I don’t have fresh cherries?
Frozen pitted cherries are a fantastic and convenient substitute—no need to thaw. You can also use high-quality jarred morello cherries, but be sure to drain them well and reduce or omit any added sugar in the recipe since they are often packed in syrup. Dried cherries can work in a pinch; just soak them in hot water or a little broth for 10 minutes to plump them up before using.

My sauce is too thin. How can I thicken it?
If your sauce is a bit runny after baking, don’t worry! Simply remove the chicken and place the skillet back on the stovetop over medium heat. Let the sauce simmer for 3-5 minutes until it reduces to your desired consistency. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce until it thickens.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using an oven or toaster oven at 350°F (175°C) until warmed through. This will help keep the chicken skin from getting soggy. The microwave will work in a pinch, but it will soften the skin significantly.

Can I make this recipe with chicken breasts?
Yes, but you’ll need to adjust the method. Chicken breasts are leaner and cook faster. Use skin-on, bone-in breasts for the best flavor and to prevent drying out. You may need to sear them for a minute or two longer on the skin side and then adjust the baking time, checking for an internal temperature of 165°F (74°C) after about 15-18 minutes in the oven.