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Cast Iron Chicken with Cherry Sauce
Juicy cast iron chicken roasted with cherries, garlic, lemon, and thyme in a tangy-sweet pan sauce. A rustic one-pan dinner worth sharing.
Servings 4 servings
Calories 421kcal
Equipment
- Cast Iron Skillet
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3 large breasts)
- 1 tablespoon olive oil
- 1 head of garlic cloves separated, skin on
- 1 lemon half sliced, half zested
- 8-10 fresh thyme sprigs
- 2 cups fresh cherries some halved, some whole, pits removed
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1 ½ teaspoons sea salt flakes use less if using fine salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400 F.
- Pat chicken breasts dry. Season both sides with 1 teaspoon salt and ¼ teaspoon pepper.
- Heat olive oil in a 10-inch cast iron skillet over medium-high heat.
- Sear chicken breasts for 3-4 minutes per side, until lightly browned.
- Arrange chicken evenly in the skillet. Tuck garlic cloves, lemon slices, and thyme sprigs around the chicken.
- Scatter cherries around the chicken.
- Mix pomegranate molasses and honey. Drizzle this mixture over the cherries (not over the chicken). Sprinkle with lemon zest and the rest of the salt and pepper.
- Transfer to oven and roast for 25-30 minutes, until chicken is cooked through (internal temp 165°F/73°C) and cherries are bubbling.
- Rest for 5 minutes. Serve with pan juices.
Nutrition
Calories: 421kcal | Carbohydrates: 23g | Protein: 52g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 143mg | Sodium: 984mg | Potassium: 1060mg | Fiber: 3g | Sugar: 17g | Vitamin A: 147IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg