Pan-Seared Chicken with Michigan Cherry Reduction

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 developed and reviewed.

Tender chicken breasts pan-seared to golden perfection and finished with a sweet and tangy Michigan cherry reduction sauce. This American-inspired chicken recipe, ready in about 30 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: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 cup fresh Michigan dried cherries
1/4 cup red wine vinegar
1/2 cup chicken broth
2 tbsp honey
1 tsp fresh thyme leaves

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Lodge Seasoned Cast Iron Skillet - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven Safe - 9 Inches
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Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F), then transfer to a plate and cover loosely with foil.
Step 3: In the same skillet, add 1 cup fresh Michigan dried cherries, 1/4 cup red wine vinegar, 1/2 cup chicken broth, and 2 tbsp honey. Stir and cook over medium heat for 6-8 minutes until the cherries soften and the sauce thickens slightly.
Step 4: Stir in 1 tsp fresh thyme leaves, then return the chicken to the skillet and spoon the cherry reduction over the top. Cook for 1-2 minutes to meld flavors and serve warm.