Amazing 40-Minute Cherry Glazed Chicken Thighs

If you’re tired of the same old boring Tuesday night meals, then get ready for Cherry Glazed Chicken Thighs! I’m Anna, and I’m a passionate food lover who believes that incredible flavor shouldn’t require hours in the kitchen. I focus on sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and, honestly, way more joyful.

This one-pan skillet dinner is my secret weapon for busy nights. We’re talking crispy skin, tender meat, and a sweet-savory sauce that tastes like you spent all afternoon fussing over it. Seriously, this dish comes together in about 40 minutes flat. Don’t overthink it; just grab your skillet, and let’s make something amazing!

Gathering What You Need for Cherry Glazed Chicken Thighs

We’re keeping this super simple, which is the beauty of these Cherry Glazed Chicken Thighs! Since this recipe serves about 4 to 6 people, we need quality ingredients to make sure every bite is perfect. Don’t panic about the sauce ingredients; they blend together so easily once the chicken is in the oven. The key here is having everything ready to go before that chicken hits the hot pan.

Essential Ingredients for Flavorful Cherry Glazed Chicken Thighs

You’ll need 6 bone-in, skin-on chicken thighs to start. For the seasoning, grab your garlic powder, smoked paprika, salt, pepper, and some dried thyme. The sauce is where the magic happens for these Cherry Glazed Chicken Thighs. Make sure you have 2 cups of frozen sweet cherries that you’ve thawed and halved. You’ll also need one small shallot, finely minced, plus 3 cloves of garlic, minced, and 1 tablespoon of ginger, grated. For that sweet-tangy balance, get your balsamic vinegar, maple syrup, soy sauce, and Dijon mustard ready. Don’t forget the chicken broth! Finally, for thickening, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create your slurry.

Equipment Required for This One-Pan Recipe

Because this is a one-pan wonder, we save on dishes, which is always a win! You absolutely need a large, oven-safe skillet. This is crucial for going straight from the stovetop to the oven. Beyond that, you just need standard kitchen gear: a good meat thermometer (this is non-negotiable for safety!), measuring spoons and cups, a sharp knife, and a paper towel supply for drying that skin!

Building Flavor: Preparing Your Cherry Glazed Chicken Thighs

Okay, now for the fun part where we build that incredible base flavor for our Cherry Glazed Chicken Thighs. This isn’t just about cooking chicken; it’s about setting up that perfect contrast between the salty, savory skin and the sweet, sticky glaze we’ll add later. The absolute most important thing you can do right now is get that skin bone-dry. Seriously, grab those paper towels and pat every single piece until it feels almost tacky, not wet at all. Excess moisture is the enemy of crispy skin, and we want that beautiful crackle!

Seasoning the Chicken for Perfect Searing

Time to season up these thighs! We are using a simple but powerful rub. Mix together 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, about three-quarters of a teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of dried thyme. Take that blend and rub it all over the chicken thighs—top, bottom, and sides—making sure that seasoning really adheres to that dry skin. Don’t be shy; this is where the savory foundation for our Cherry Glazed Chicken Thighs comes from.

Achieving Crispy Skin: The Searing Technique

Heat up about 1 tablespoon of olive oil in your oven-safe skillet over medium-high heat until it’s shimmering—you want it hot! Carefully place the chicken thighs skin-side down without crowding the pan. Now, this is critical: once they are down, do not move them for 7 to 8 minutes. You need that time for the fat to render out and the skin to turn a deep, gorgeous golden brown. After that first side is perfect, flip them carefully and cook for just 3 more minutes on the second side before they head to the oven. Trust me, patience during this searing step is what makes these Cherry Glazed Chicken Thighs so spectacular!

Baking and Creating the Sweet-Savory Cherry Glaze

Once that skin is beautifully browned, it’s time to move the skillet right into a preheated 400°F oven. We’re going to bake these Cherry Glazed Chicken Thighs for about 15 to 18 minutes. The most important thing here is temperature, not just time. You must use your meat thermometer to check the thickest part of the thigh; we are looking for a safe internal temperature of 165°F. Once they hit that mark, pull the skillet out—be careful, that handle is hot! We need the chicken to rest for about 5 minutes while we whip up the amazing sauce. This resting time is essential for juicy meat.

Oven Baking the Chicken to Safe Temperature

Pop that skillet into the 400°F oven and forget about it for about 15 minutes. Remember, we are baking until the internal temperature hits 165°F. That’s our magic number for safe, perfectly cooked chicken thighs. When they are done, pull them out and let them sit right there in the skillet for 5 minutes. This rest lets all those lovely juices redistribute. While they’re resting, we jump right onto the stovetop to finish the sauce for our Cherry Glazed Chicken Thighs.

Making the Rich Cherry Glaze on the Stovetop

Now for the glaze! Remove all but about 1 tablespoon of that rendered chicken fat from the skillet—we want flavor, not grease. Put the skillet back over medium heat. Toss in your minced shallot, garlic, and grated ginger. Stir them around constantly for about 2 minutes until everything smells fragrant and soft. Next, throw in those thawed, halved cherries, balsamic vinegar, maple syrup, soy sauce, Dijon mustard, chicken broth, fresh thyme leaves, and those little red pepper flakes for a tiny kick. Bring this whole mixture to a nice simmer and let it bubble away for 5 or 6 minutes, stirring sometimes, until the cherries start softening up and releasing all their juice. Finally, stir in your cornstarch slurry—that mix of cornstarch and water—and cook for just 2 or 3 minutes more until the sauce thickens up and gets glossy and beautiful. This rich, dark sauce is what makes these Cherry Glazed Chicken Thighs unforgettable!

Finishing Touches: Glazing and Serving Your Cherry Glazed Chicken Thighs

We’re almost there! The chicken is perfectly cooked, and that sweet, sticky sauce is ready. This is the moment where everything comes together for our Cherry Glazed Chicken Thighs. You want to make sure every piece gets a generous coating of that glossy glaze we just made. It really elevates the whole dish from simple weeknight fare to something special!

Applying the Glossy Glaze and Resting

Once the chicken has rested for those crucial 5 minutes—don’t skip this part, it keeps the meat tender—take that skillet and spoon that rich cherry glaze all over the top of each thigh. Really make sure you get some of those softened cherries onto the crispy skin. Give it one last little drizzle if you want extra shine! Then, for presentation, grab some fresh thyme sprigs and thinly sliced green onions. Sprinkle them right over the top. The green onions add a nice little sharp bite that cuts through the richness of the glaze beautifully. Serve these incredible Cherry Glazed Chicken Thighs immediately! If you want to see more of my favorite skillet meals, check out my one-pan dinner ideas.

Tips for Success with One-Pan Chicken Dinners

Making one-pan meals like these Cherry Glazed Chicken Thighs feel effortless takes a little know-how, but it’s totally achievable! My biggest piece of advice, which I cannot stress enough, is mastering that initial sear. If you skip patting the skin completely dry, you’re going to end up with steamed, rubbery skin instead of that lovely crispy texture we want. You can find more tips on achieving crispy skin on my Pinterest page.

Also, make sure your skillet is truly oven-safe. Trying to transfer a regular frying pan into a hot oven is just asking for trouble, so double-check that bottom before you start heating things up! When you’re making the glaze, don’t rush the simmering stage. That’s when the flavors of the balsamic and maple syrup really marry together with the cherries. For another great chicken thigh recipe, take a look at my crispy baked chicken thighs.

Finally, always trust your thermometer over the clock when cooking chicken, especially bone-in cuts. Hitting that 165°F internal temperature ensures safety and perfect doneness every single time you make these Cherry Glazed Chicken Thighs. If you enjoy simple skillet cooking, you might also love my recipe for easy soy garlic chicken thighs.

Frequently Asked Questions About This Recipe

I get so many questions about tweaks and timing when people first try this recipe, and that’s great! Cooking should be flexible. Here are a few things I hear most often about making these wonderful Cherry Glazed Chicken Thighs.

Can I use fresh cherries instead of frozen in this Cherry Glazed Chicken Thighs recipe?

Absolutely, especially when cherries are in season! Fresh cherries are amazing, but they do require a little prep work. You’ll need to pit them and then halve them, just like the recipe calls for with the thawed frozen ones. Since fresh cherries have slightly different moisture levels, you might notice the glaze thickens up just a hair faster, so keep an eye on it when you simmer the sauce!

What is the best way to store leftover Cherry Glazed Chicken Thighs?

Leftovers are fantastic, though they rarely last long in my house! The best way to store any remaining Cherry Glazed Chicken Thighs is in an airtight container. Make sure the chicken has cooled down a bit before sealing it up. They keep beautifully in the refrigerator for up to 4 days.

Storing and Reheating Your Delicious Chicken

Saving leftovers from these fantastic Cherry Glazed Chicken Thighs is smart cooking! We want to make sure they taste nearly as good the next day. Storing them properly keeps that meat juicy, even after a trip to the fridge.

Storage and Reheating Guidelines

You can keep these in the refrigerator in a sealed, airtight container for up to 4 days. When it comes to reheating, the microwave can sometimes make the skin soggy, which is a shame after all that searing work.

I highly recommend reheating them in a low oven or an air fryer if you have one. This brings back some of that lovely texture without drying out the meat. If you must use the microwave, cover the thigh loosely with a damp paper towel to trap a little steam.

Storage Method	Duration	Best Reheat Tip
Airtight Container	Up to 4 Days	Low oven (300°F) or air fryer

Share Your Experience Making This Chicken

I truly hope these Cherry Glazed Chicken Thighs become a staple on your table! Once you try that sweet and savory glaze, you’ll see why I love this recipe so much. Let me know how it turned out for you! Drop a rating below or tell me in the comments what you served alongside this easy skillet dinner.

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