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    Where Is My Spoon > Recipes > Chicken and Turkey

    Crispy Chicken with Cherries

    Last modified: Jul 9, 2025 ยท Published by Adina, Jul 9, 2025 ยท Leave a Comment

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    pin image with the title cherry chicken.

    This chicken with cherries is pure comfort food with a summery twist. You get crispy, golden chicken thighs and a sweet-tangy cherry sauce thatโ€™s rich, juicy, and full of flavor.

    cherry chicken thighs and fresh thyme sprigs in a skillet.

    Ingredients: 7 | Prep Time: 40 minutes | Cook Time: 35 minutes | Servings: 4 | Difficulty: Easy

    This cherry chicken comes together in one pan - sear the chicken, toss in the cherries and onions, and let the oven do the rest. Itโ€™s simple, seasonal, and honestly, one of the tastiest chicken dinners Iโ€™ve made.

    Check out more chicken and fruit combinations like the Rhubarb Chicken, Apricot Chicken, or Chicken with Apples.

    Jump to recipe
    • Recipe ingredients
    • How to make chicken with cherries?
    • One-pan, crisp-skin method
    • Storage
    • What to serve with it?
    • Recipe
    • Crispy Chicken with Cherries

    Recipe ingredients

    labeled ingredients for making chicken with cherries, balsamic, red onions and honey.

    Bone-in, skin-on chicken thighs โ€“ 2 per person. If you wish, you can also use a mixture of chicken thighs and chicken drumsticks. Try more of our favorite crispy chicken recipes: Harissa Chicken Thighs and Teriyaki Chicken Thighs.

    Fresh sweet cherries: If fresh cherries arenโ€™t in season, you can use frozen cherries instead. Just make sure to thaw them first and drain off any extra liquid so the dish doesnโ€™t get too watery. They wonโ€™t have the same firm texture as fresh cherries, but they still work well and taste great.

    • If you have more cherries, make Roasted Cherries for dessert or a Cherry Loaf Cake.

    Red onions: You can also use shallots; they are a great fit, too.

    Other ingredients: Garlic, balsamic vinegar, honey, and thyme. You can replace the fresh thyme with other fresh herbs like rosemary or oregano. You can also use dried thyme as an alternative.

    See the recipe card for full information on ingredients and quantities.

    How to make chicken with cherries?

    trimming excess fat from the underside of chicken thighs with a small knife.

    Step #1: Trim excess fat from the underside of the chicken thighs. Season the thighs.

    pitted cherries, thickly sliced red onions and thinly sliced garlic cloves on a cutting board.

    Step #2: Pit the cherries, slice the garlic, and cut the red onions through the root.

    eight seared chicken thighs with golden crispy skin in a skillet.

    Step #3: Sear the chicken skin-side down in a hot skillet for 5 minutes per side. Remove from the pan.

    sauteing thick slices of red onions in a cast iron skillet.

    Step #4: Add onions to the skillet and cook for 2 minutes per side until slightly browned.

    pitted cherries mixed with olive oil, garlic and herbs in a large bowl.

    Step #5: Mix cherries with garlic and herbs. In a separate bowl, whisk balsamic vinegar, honey, salt, and pepper.

    chicken thighs sourrounded by cherries in a skillet before roasting in the oven.

    Step #6: Return the chicken to the skillet. Add the cherry mixture around the chicken. Spoon the balsamic dressing over the cherries (not on the chicken).

    Step #7: Roast in a preheated oven for 30โ€“35 minutes, until cooked through.

    One-pan, crisp-skin method

    For extra crispy skin, use a hot, oven-safe skillet and start with dry chicken thighs, skin-side down. Sear them without moving for a few minutes to let the skin brown and crisp up. Then flip and briefly sear the other side.

    This method, going straight from stovetop to oven in one pan, locks in flavor and keeps cleanup easy.

    Storage

    Let the cherry chicken cool completely, then store leftovers in an airtight container in the fridge for up to 3 days.

    Reheat gently on the stovetop or in the oven until warmed through. The sauce may thicken in the fridge - just add a splash of water or stock when reheating if needed.

    a plate with a crispy chicken thighs, cherry sauce, cooked bulgur, and thyme sprigs.

    What to serve with it?

    As you can see in the pictures, we had the cherry chicken with plain bulgur cooked in vegetable broth - it was great! You can also have it with:

    • platter with butter garlic rice sprinkled with parsley.
      Simple Buttered Rice with Garlic
    • carrot rice with curry powder and parsley.
      Carrot Rice
    • several fluffy afghan bread pieces on a vintage platter.
      Afghan Naan Bread (Afghani Naan)
    • sun-dried tomato bread on a wire rack.
      Sun-Dried Tomato Bread

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    chicken with cherries and a few sprigs of thyme in a cast iron skillet.

    Crispy Chicken with Cherries

    Juicy cherry chicken with crispy skin and a sweet-tangy cherry sauce - the ultimate one-pan summer dinner. So easy, so flavorful!
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    Course: Chicken, Main Course
    Cuisine: American
    Prep Time: 40 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 4 people
    Calories: 477kcal
    Author: Adina

    Equipment

    • 1 Large cast-iron skillet or a large Dutch oven or heavy-bottomed pan, oven safe, Note 1
    Prevent your screen from going dark

    Ingredients 

    • 8 boneless skinless chicken thighs about 2.5 lbs/ 1.2 kg
    • 1.2 lb cherries Note 2
    • 1 tablespoon vegetable oil
    • 3 red onions
    • 3 garlic cloves
    • 1 tablespoon olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • 2-3 sprigs thyme Note 3
    • fine sea salt and ground black pepper

    Instructions

    • Pit the cherries and place them in a large bowl.
      1.2 lb cherries
    • Chicken: Remove the floppy, excess fat from the underside of the thighs. Dry them well, and sprinkle them with salt and pepper on both sides.
      fine sea salt and ground black pepper
    • Prepare the vegetables: While the chicken sears, peel the onions and cut them into thick slices, ensuring to keep the root intact to prevent them from falling apart. Thinly slice the garlic cloves and finely chop the fresh herbs.
      3 red onions + 3 garlic cloves + 2-3 sprigs thyme
    • Sear the chicken: Heat the oil in the skillet. Add the chicken parts skin-side down, and sear them for 5 minutes; the skin should release easily from the pan, and it should be golden. Flip and cook for another 5 minutes. Remove the chicken from the pan and set it aside.
      1 tablespoon vegetable oil
    • Cook onions: Remove the excess fat from the skillet, leaving about 2 tablespoons behind. Add the onions to the skillet and cook them for 2 minutes per side.
    • Cherry mixture: While the onions cook, mix cherries with olive oil, garlic, and herbs. In a separate bowl, whisk balsamic vinegar, honey, salt, and pepper.
      cherries + 1 tablespoon olive oil + garlic + herbs
      2 tablespoons balsamic vinegar + 1 tablespoon honey + fine sea salt and ground black pepper
    • Assemble the dish: Return the chicken thighs to the skillet and arrange the cherry mixture around them. Spoon the balsamic-honey mixture over the cherries, avoiding the chicken to keep the skin crispy.
    • Roast the cherry chicken in the preheated oven for 30โ€“35 minutes, or until cooked through. The internal temperature should reach 74ยฐC/165ยฐF. Alternatively, cut into the underside near the boneโ€”the meat should be white, not pink or red.
    • Rest the chicken for 5 minutes and serve.

    Notes

    1. Pan: If you donโ€™t have an oven-safe pan, cook the chicken and onions on the stovetop in a regular pan, then transfer everything to a roasting pan before adding the remaining ingredients.
    2. Cherries: You'll need about 1 lb (450 g) of pitted cherries for the recipe; a bit more or less is ok.
    3. Herbs: You can use fresh rosemary or oregano instead, or substitute with about 1 teaspoon of dried thyme.

    Nutrition

    Serving: 1/4 of the dish | Calories: 477kcal | Carbohydrates: 36g | Protein: 46g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 797mg | Potassium: 1000mg | Fiber: 4g | Sugar: 27g | Vitamin A: 167IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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