Pan-Seared Chicken with Michigan Cherry Balsamic Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared to golden perfection, finished with a sweet and tangy Michigan cherry balsamic reduction that highlights regional flavors. This american-inspired chicken ready in about 25 minutes pairs (6 oz each) 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 2, 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: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and sear for 5 minutes on each side until golden brown and cooked through (internal temperature 165°F).
  3. Step 3: Remove chicken from skillet and set aside, keeping warm. Lower heat to medium and add 2 minced garlic cloves and 1 tsp dried thyme, sautéing for 30 seconds until fragrant.
  4. Step 4: Stir in 1/4 cup Michigan cherry preserves, 2 tbsp balsamic vinegar, and 1/4 cup water, simmering for 4-5 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return chicken to the skillet and spoon the cherry balsamic reduction over the top, cooking for another minute to warm through and glaze the chicken before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Michigan Cherry Balsamic Reduction take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Michigan Cherry Balsamic Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Michigan Cherry Balsamic Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Michigan Cherry Balsamic Reduction for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Michigan Cherry Balsamic Reduction?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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