a skillet with chicken and cherry one pot dinner

One-Pot Chicken & Cherries: A Sweet & Savory Family Favorite

There’s something magical about a one-pot meal. Less cleanup, rich flavors that meld together beautifully, and a dish that fills your home with irresistible aromas. This One-Pot Chicken & Cherries recipe is one of those meals that feels fancy enough for a dinner party but is simple enough for a cozy weeknight meal with the family.

The combination of tender, golden-browned chicken with sweet cherries and savory herbs creates a mouthwatering balance of flavors. Plus, the juicy cherries add a fun pop of color, making it extra appealing for kids! Serve it with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

This dish comes together in just one pot, meaning fewer dishes to wash and more time to enjoy with your loved ones. Let’s get cooking!

What You’ll Need

Ingredients:

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 cup fresh cherries, pitted and halved
½ cup chicken broth
¼ cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (for garnish)

Tools & Equipment:

Large cast-iron skillet or heavy-bottomed pan
Tongs (for flipping chicken)
Wooden spoon (for stirring sauce)
Small knife & cutting board (for prepping shallot, garlic, and cherries)

Pro Tips for Making One-Pot Chicken & Cherries

Use fresh cherries for the best flavor – Frozen cherries can work in a pinch, but fresh ones give a brighter, more vibrant taste.
Brown the chicken well – Let the skin crisp up before flipping; this adds deep, rich flavor to the dish.
Deglaze the pan – After cooking the chicken, scrape up all those tasty browned bits when adding the liquid. This builds a flavorful sauce.
Make it kid-friendly – If your little ones aren’t big on tangy balsamic flavors, reduce the vinegar slightly and add a bit more honey for extra sweetness.
Pair it with a simple side – This dish shines with buttery mashed potatoes, quinoa, or even fluffy rice to soak up the sauce.

Substitutions & Variations

Boneless Chicken Option: Use boneless, skinless chicken thighs or breasts. Adjust cooking time to avoid overcooking.
Fruit Swap: Try this with plums or apricots instead of cherries for a different twist.
Make it Creamy: Stir in a splash of heavy cream at the end for a richer sauce.
Herb Variations: Swap thyme for rosemary or basil for a slightly different flavor profile.

Make-Ahead Tips

Prep Ahead: Pit and halve the cherries, chop the shallot and garlic, and measure out your ingredients a few hours ahead to speed up cooking time.
Make in Advance: Cook the dish fully, then store in the fridge. Reheat gently on the stove with a splash of chicken broth to refresh the sauce.

Step-by-Step Instructions

1️⃣ Sear the Chicken

Heat olive oil and butter in a large cast-iron skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 5-6 minutes, until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side. Transfer to a plate.

2️⃣ Sauté Aromatics

In the same skillet, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.

3️⃣ Add Cherries & Sauce Ingredients

Stir in the cherries, balsamic vinegar, honey, Dijon mustard, and chicken broth. Let simmer for 3-4 minutes, scraping the bottom of the pan to deglaze.

4️⃣ Simmer with Chicken

Return the seared chicken thighs to the skillet, nestling them into the sauce. Sprinkle with fresh thyme and let simmer for 10-12 minutes until the chicken is fully cooked.

Leftovers & Storage

Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in a skillet over low heat with a splash of broth.
Freeze: Freeze for up to 2 months; thaw overnight in the fridge before reheating.