These Cherry Glazed Chicken Thighs are the perfect balance of savory, sweet, and tangy, with the crispiest chicken skin and a glossy cherry balsamic sauce that feels both comforting and elegant. Fresh cherries cook down with garlic, thyme, balsamic vinegar, and a touch of honey to create a rich, jammy glaze that coats the chicken beautifully.
This recipe starts on the stovetop to render the chicken skin until golden and crisp, then finishes in the oven so the meat stays juicy and tender while the sauce thickens and concentrates. The cherries add natural sweetness and brightness, while lemon juice and balsamic vinegar keep everything balanced and not overly sweet.
It’s a weeknight friendly dish that looks and tastes like something you’d order out at a restaurant. Perfect served with a side salad, mashed potatoes, rice, or crusty bread to soak up every last bit of sauce.
Why you’ll love this recipe!
What ingredients do I need?
- Chicken Thighs: Bone-in, skin-on thighs deliver the most flavor and stay juicy during cooking. Patting them dry helps achieve crispy skin.
- Fresh Cherries: Fresh cherries provide natural sweetness and texture. Chopped cherries help build the sauce, while halved cherries add bites of fruit throughout.
- Garlic: Adds savory depth that balances the sweetness of the cherries.
- Fresh Thyme: A subtle, earthy herb that pairs beautifully with cherries and chicken.
- Balsamic Vinegar: Adds acidity and richness, helping the sauce thicken and develop complexity.
- Honey: Enhances the natural sweetness of the cherries without overpowering the dish.
- Lemon Juice: Brightens the sauce and balances the richness of the chicken.
- Chicken Broth: Creates the base of the glaze and keeps the chicken moist as it finishes cooking.
Recipe Variations
- Cherry Bourbon: Add a splash of bourbon to the pan with the balsamic for a deeper, smoky sweetness.
- Spicy Cherry: Add crushed red pepper flakes or a pinch of cayenne to bring heat that contrasts with the sweet cherries.
- Cherry Orange Chicken Thighs: Swap lemon juice for orange juice and add a little orange zest for a brighter, citrus forward glaze.
- Herb Forward: Add fresh rosemary or sage along with thyme for a more savory, woodsy flavor profile.
Pro Tips
- Pat chicken completely dry before seasoning to achieve the crispiest skin.
- Season the chicken generously with kosher salt and black pepper before searing.
- Don’t move the chicken while searing. Undisturbed cooking creates that perfectly golden and crispy skin.
- Drain and excessive rendered fat before building the sauce to avoid greasiness.
- Use both chopped and halved cherries in the sauce for texture and visual appeal.
- Spoon sauce over chicken before serving for maximum flavor.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Fresh cherries: Frozen cherries (thawed and drained) can replace fresh
- Balsamic vinegar: Apple cider vinegar or red wine vinegar in place of balsamic
- Honey: Maple syrup instead
- Thyme: Fresh rosemary instead
- Bone-in Chicken thighs: Boneless thighs (reduce oven time slightly)
Dietary Substitutions
- Low Sugar: Reduce honey or omit for a more savory glaze
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 350°F oven, loosely covered, for 15–20 minutes or until warmed through.
But, I Still Have A Few Questions…
How do I get the chicken skin really crispy?
Start with very dry chicken. Pat the thighs thoroughly with paper towels before seasoning. Heat the pan fully before adding the chicken and place the thighs skin side down into hot oil. Let them cook undisturbed for 7–8 minutes so the fat renders and the skin becomes golden. Avoid moving or flipping too early, as this prevents proper crisping.
Why do you start this recipe on the stovetop?
Searing the chicken first allows the skin to render and crisp while building flavor in the pan. Finishing in the oven ensures the chicken cooks evenly without drying out.
How do I know when the chicken is fully cooked?
Chicken thighs are done when they reach an internal temperature of 165–175°F. Thigh meat is forgiving and stays juicy at slightly higher temperatures.
Can I reheat Cherry Glazed Chicken Thighs without drying them out?
Yes. Reheat in a 350°F oven, loosely covered, for 15–20 minutes or until warmed through. Spoon a little extra sauce over the chicken before reheating to keep it moist.
Will reheating make the skin soggy?
The skin will soften slightly when reheated. For best results, uncover the chicken for the last 5 minutes of reheating or place it under the broiler briefly to help re-crisp the skin.
Can I reheat this on the stovetop?
Yes. Reheat gently over medium-low heat, covered, adding a splash of chicken broth if needed. Finish uncovered for a minute or two to reduce the sauce and improve texture.
Can I make this dish ahead of time?
This recipe works well made a day ahead. Store the chicken and sauce together, then reheat using the oven method for best results.
Can I use boneless chicken thighs?
Yes, but you’ll lose some of the crisp-skin effect. Reduce oven time slightly and watch closely to prevent overcooking.
What if my sauce is too thin?
Simmer the sauce uncovered for a few minutes on the stovetop to reduce and thicken before serving.
What if my sauce is too thick?
Stir in a splash of chicken broth or water until the sauce reaches your desired consistency.
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Cherry Glazed Chicken Thighs
Ingredients
- 8 chicken thighs patted dry and seasoned with kosher salt and black pepper
- 2 tablespoons extra virgin olive oil divided
- 5 cloves garlic minced
- 2 cups pitted fresh cherries 1 cup chopped, 1 cup halved
- 2 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Juice of ½ lemon
- Pinch of salt
- ½ cup chicken broth
Instructions
- Pat chicken thighs dry and season generously with kosher salt and black pepper.
- Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil. Place chicken thighs skin-side down and cook undisturbed for 7–8 minutes until skin is deeply golden and crisp. Flip and cook another 5 minutes.
- Remove chicken from pan and drain excess liquid if needed. Return pan to medium heat and add remaining tablespoon olive oil.
- Add garlic, cherries, and thyme. Cook 1–2 minutes until fragrant.
- Stir in balsamic vinegar, honey, lemon juice, and a pinch of salt. Bring to a simmer and cook about 2 minutes. Pour in chicken broth and bring to a gentle boil.
- Preheat oven to 350°F. Return chicken thighs to the pan, cover, and bake for 10 minutes.
- Uncover and continue baking for another 20 minutes until chicken is cooked through and sauce has thickened slightly.
- Remove from oven and spoon glaze over the chicken before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.