Chicken with Cherry-Wine Pan Sauce Recipe

Chicken with Cherry-Wine Pan Sauce is the kind of dish that transforms any dinner into a memorable event. Succulent chicken breasts are browned just enough to coax out every bit of their natural flavor, then draped in a glossy, sweet-tart cherry-wine sauce that feels equal parts elegant and effortless. With its jewel-toned sauce and harmonious balance of flavors, this recipe offers a perfect blend of comfort and sophistication. Whether you’re planning a special date night or simply want to make a weeknight meal shine, this dish will wow your table and make you fall in love with chicken all over again.

Ingredients You’ll Need

You’ll be amazed by how such simple, everyday ingredients can come together to create something that looks and tastes so gourmet. Every item plays its part in making Chicken with Cherry-Wine Pan Sauce unforgettable: from adding depth and color to bringing the perfect hit of sweetness or savoriness.

  • Chicken Breasts: Boneless, skinless breasts are ideal for their fast-cooking, juicy result and tender bite.
  • Fresh Cherries (or frozen, pitted): These bring the sweet, tart note that defines the sauce, so don’t skimp on quality here.
  • Dry Red Wine: A splash of this adds both depth and a luxurious color—choose a wine you’d actually enjoy sipping!
  • Chicken Stock: This ensures the sauce is savory and elegantly balances the brightness of the cherries.
  • Shallots: Sweeter and milder than onions, shallots give the sauce a mellow aromatic base.
  • Butter: Both for browning the chicken and for finishing the sauce with richness and shine.
  • Olive Oil: Helps create a gorgeous sear on the chicken without burning the butter.
  • Fresh Thyme: Scattered into the sauce, thyme adds earthy, woodsy notes that pair beautifully with cherries.
  • Salt and Pepper: Essential pantry seasonings to bring everything into perfect focus.

How to Make Chicken with Cherry-Wine Pan Sauce

Step 1: Sear the Chicken

Pat your chicken breasts dry and season them generously with salt and pepper on both sides. Set a large skillet over medium-high heat and swirl in olive oil and a pat of butter. When the butter foams, add the chicken and cook for about 5–6 minutes per side, until they develop a deep golden crust and are just cooked through. Transfer the chicken to a plate and tent loosely with foil to rest while you move on to the sauce.

Step 2: Soften Shallots and Infuse Herbs

In the same skillet, lower the heat to medium and add a little more butter if needed. Toss in minced shallots and stir for 2–3 minutes, scraping up any delicious browned bits. Sprinkle in the fresh thyme (you can use whole sprigs for easy removal or chop some leaves) to infuse the shallots with a fragrant, herbal note.

Step 3: Deglaze and Build the Sauce

Carefully pour in the dry red wine (stand back for a satisfying sizzle!) and use a wooden spoon to scrape and loosen the flavorful fond from the bottom. Let the wine bubble away for a minute to cook off most of the alcohol, deepening the sauce’s taste and color.

Step 4: Add Cherries and Reduce

Tip in your fresh or frozen cherries and the chicken stock, then turn up the heat just a bit. Let the mixture simmer gently, stirring occasionally, so the cherries start to soften and burst, and the liquid reduces to a syrupy, jewel-toned sauce. This usually takes about 5–8 minutes, and your kitchen will smell incredible!

Step 5: Finish and Serve

Return the resting chicken (plus any juices that collected on the plate) to the skillet, turning to coat in the sauce. Finish by swirling in a final spoonful of butter for glossiness and extra richness. Taste, adjust seasonings, and serve the chicken breasts generously topped with the cherry-wine pan sauce. Marvel at how Chicken with Cherry-Wine Pan Sauce looks almost too beautiful to eat—almost!

How to Serve Chicken with Cherry-Wine Pan Sauce

Chicken with Cherry-Wine Pan Sauce Recipe - Recipe Image

Garnishes

A flourish of fresh thyme leaves or finely chopped parsley sprinkled over the top adds both a fresh aroma and a welcome pop of green. For extra allure, spoon a few additional whole cherries onto each plate, and finish with a grind of black pepper or a pinch of flaky sea salt.

Side Dishes

Chicken with Cherry-Wine Pan Sauce loves simple sides that soak up its glossy sauce. Think perfectly creamy mashed potatoes, pillowy polenta, or a slice of crusty bread. For a lighter meal, serve it next to a garlicky sautéed green bean or a crisp green salad tossed with balsamic vinaigrette.

Creative Ways to Present

For a bistro-worthy plating, slice the chicken on the diagonal and fan over mashed potatoes, then spoon the cherry-wine pan sauce generously over everything. Or, serve on a large platter scattered with extra cherries for a stunning family-style centerpiece that’s sure to draw oohs and aahs!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), pop the chicken and sauce into an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making next-day servings even more irresistible.

Freezing

Chicken with Cherry-Wine Pan Sauce freezes surprisingly well! Let everything cool, then store in a freezer-safe container for up to 2 months. For best results, freeze the sauce and chicken separately if you have time.

Reheating

Gently reheat the chicken and sauce together in a skillet over low heat, adding a splash of water or chicken broth to loosen the sauce if needed. You can also microwave single servings, but be sure to cover them to keep the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring even more juiciness and flavor to this dish. Just adjust your cooking time, as thighs may need a few extra minutes to cook through.

What type of wine works best for the sauce?

Opt for a dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon. The important thing is using a wine you’d happily drink—if it’s tasty in a glass, it’ll be delicious in your Chicken with Cherry-Wine Pan Sauce.

Can I make this dish alcohol-free?

Definitely! Replace the wine with extra chicken stock and a splash of red or balsamic vinegar to provide the acidity and depth the wine would bring. The sauce will still have that wonderful sweet-tart balance.

How do I pit fresh cherries quickly?

If you have a cherry pitter, you’re golden. Otherwise, push a sturdy straw or chopstick through each cherry to pop out the pit with minimal mess. Or, simply use frozen, already-pitted cherries for total convenience!

Can I double the sauce?

Oh yes—double the sauce if you love extra drizzling or want plenty for sopping up with bread. Just scale up each sauce ingredient and use a large enough skillet to allow for good reduction.

Final Thoughts

If you’re looking for a way to add color, excitement, and a bit of magic to your table, Chicken with Cherry-Wine Pan Sauce might just become your new signature dish. It’s a true crowd-pleaser that feels every bit as special as it tastes—give it a try and let it steal the show at your next meal!

Print

Chicken with Cherry-Wine Pan Sauce Recipe

Chicken with Cherry-Wine Pan Sauce Recipe

4.8 from 6 reviews

This Chicken with Cherry-Wine Pan Sauce recipe combines tender chicken breasts with a sweet and tangy cherry-wine sauce, making for a delicious and elegant dish that is perfect for a special dinner at home.

  • Author: Mollyyeh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Diabetic

Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For the Cherry-Wine Sauce:

  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
  2. Cook the Chicken: Add chicken breasts to the skillet and cook for about 6-7 minutes per side, or until cooked through. Remove chicken from the skillet and set aside.
  3. Make the Cherry-Wine Sauce: In the same skillet, add cherries, red wine, balsamic vinegar, honey, salt, and pepper. Cook, stirring occasionally, until the sauce has thickened slightly.
  4. Finish the Dish: Return the chicken breasts to the skillet, spooning the cherry-wine sauce over them. Cook for an additional 2-3 minutes to heat everything through.
  5. Serve: Plate the chicken and spoon the cherry-wine pan sauce over the top. Enjoy hot!

Notes

  • Make sure to use fresh cherries for the best flavor in the sauce.
  • This dish pairs well with a side of roasted vegetables or a simple green salad.

Nutrition

  • Serving Size: 1 chicken breast with sauce
  • Calories: 320
  • Sugar: 20g
  • Sodium: 460mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 85mg

Did you like this recipe?