Cast Iron Chicken with Cherry Sauce Recipe
This Cast Iron Chicken with Cherry Sauce is a flavorful and easy-to-make dish featuring juicy, seared chicken breasts roasted alongside fresh cherries, garlic, lemon, and thyme. The sweet and tangy cherry sauce is enhanced by pomegranate molasses and honey, creating a perfect balance of flavors. Ideal for a weeknight dinner or special occasion, this recipe combines the rustic charm of cast iron cooking with fresh seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken & Seasoning
- 2 lbs boneless skinless chicken breasts (about 3 large breasts)
- 1 ½ teaspoons sea salt flakes (use less if using fine salt), divided
- ½ teaspoon ground black pepper, divided
Cooking & Flavoring
- 1 tablespoon olive oil
- 1 head of garlic, cloves separated with skin on
- 1 lemon, half sliced and half zested
- 8-10 fresh thyme sprigs
Cherry Sauce
- 2 cups fresh cherries, pits removed, some halved and some whole
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to prepare for roasting the chicken and fruit together.
- Season the chicken: Pat the chicken breasts dry with paper towels, then season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper for balanced flavor.
- Sear the chicken: Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Once hot, sear the chicken breasts for 3-4 minutes on each side until they develop a light golden-brown crust.
- Arrange aromatics and chicken: Evenly arrange the seared chicken breasts in the skillet. Tuck the separated garlic cloves, lemon slices, and thyme sprigs around the chicken pieces to infuse the dish with flavor during roasting.
- Add cherries: Scatter the prepared fresh cherries evenly around the chicken in the skillet.
- Prepare and drizzle sauce: In a small bowl, mix the pomegranate molasses with honey. Drizzle this mixture over the cherries (avoiding the chicken itself), then sprinkle the dish with the remaining salt, pepper, and lemon zest to enhance brightness and seasoning.
- Roast in the oven: Transfer the entire cast iron skillet to the preheated oven and roast for 25-30 minutes until the chicken is thoroughly cooked through, reaching an internal temperature of 165°F (73°C), and the cherries are bubbling and softened.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve warm, spooning pan juices over the chicken for added moisture and flavor.
Notes
- Ensure the chicken is dry before seasoning to help it sear properly and create a nice crust.
- Keeping the garlic cloves in their skins mellows their flavor during roasting.
- If fresh cherries are not available, frozen cherries can be used; thaw and drain excess juice before adding.
- Adjust salt according to your taste and salt type used.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (73°C).
- Allowing the chicken to rest after cooking helps retain juices and improves tenderness.