Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 ½ cups fresh sweet cherries, pitted and halved
  • ¼ cup balsamic vinegar
  • 3 tbsp honey
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary, finely chopped
  • ¼ tsp salt

Instructions:

  1. Pat the chicken breasts completely dry with paper towels; season both sides generously with salt and pepper.
  2. Heat oil in the skillet over medium-high heat until it shimmers.
  3. Place chicken in the pan and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken from the pan and set aside on a plate.
  4. In a small saucepan over medium heat, combine halved cherries, balsamic vinegar, honey, minced garlic, and rosemary.
  5. Simmer for 8–10 minutes, stirring occasionally, until the cherries soften and the liquid reduces by half into a syrupy glaze.
  6. Return the seared chicken to the skillet and pour the cherry reduction over the breasts, spooning the glaze over the top repeatedly.
  7. Cook for another 3–5 minutes, tossing the chicken in the bubbling sauce, until the internal temperature reaches 165°F (74°C).
  8. Remove from heat and let rest for 5 minutes before serving.