Pan-Roasted Chicken with Michigan Cherry Gastrique

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-roasted chicken breasts glazed with a sweet and tangy cherry gastrique inspired by the regional flavors of the Midwest. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place chicken breasts in the skillet and pan-roast for 6-7 minutes per side until golden brown and cooked through to 165°F internal temperature; remove and cover to rest.
  3. Step 3: In the same skillet, add 1 small finely chopped shallot and sauté for 2 minutes until translucent and fragrant.
  4. Step 4: Add 1/2 cup dried cherries, 1/4 cup red wine vinegar, and 2 tbsp honey, stirring and allowing the vinegar to reduce for 3-4 minutes until syrupy.
  5. Step 5: Pour in 1/2 cup chicken broth and simmer for 5 minutes until the sauce thickens and the cherries rehydrate.
  6. Step 6: Whisk in 1 tbsp unsalted butter to finish the cherry gastrique, then spoon the sauce over the rested chicken breasts and serve immediately.

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