Pan Seared Chicken with Cherry Salsa Recipe

Name: Pan Seared Chicken with Cherry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Boneless Skinless Chicken Breasts, Cut In Half Horizontally; 1 dash Salt And Pepper; 1 teaspoon Cornstarch; 1 teaspoon Water; ⅓ cups Onion, Diced; 1 clove Garlic, Diced; ⅓ cups Sweet Bell Pepper, Diced; 1 cup Cherries, Pitted, Cut In Half; 1 teaspoon Orange Zest; 1/4 cups Orange Juice, Fresh (for 1/4 Cup You'll Need About 1 Large Orange); 1/4 cups Water Or Chicken Broth; 1/2 teaspoons Thyme

Servings: persons

16 ounces, weight Boneless Skinless Chicken Breasts, Cut In Half Horizontally
1 dash Salt And Pepper
1 teaspoon Cornstarch
1 teaspoon Water
⅓ cups Onion, Diced
1 clove Garlic, Diced
⅓ cups Sweet Bell Pepper, Diced
1 cup Cherries, Pitted, Cut In Half
1 teaspoon Orange Zest
1/4 cups Orange Juice, Fresh (for 1/4 Cup You'll Need About 1 Large Orange)
1/4 cups Water Or Chicken Broth
1/2 teaspoons Thyme

1
Spray a large skillet with cooking spray and heat it over medium-high heat.
2
Add salt and pepper to the chicken.
3
Add chicken to skillet, and cook each side for about 3-4 minutes per side, until no longer pink.
4
Remove chicken from the pan and set aside.
5
In a small bowl add 1 teaspoon of cornstarch and 1 teaspoon of water and whisk together until combined.
6
Set aside.
7
In the same skillet over medium heat add onion, garlic and peppers and cook until vegetables are tender, about 3 minutes (if skillet seems dry, add about 1/2 of the orange juice).
8
Add cherries, remaining orange juice, orange zest and water and cook until tender, about 5 minutes.
9
About 2 minutes before done add the cornstarch mixture and stir until slightly thickened.
10
Add chicken back into the skillet and cover both sides with the cherry salsa.
11
Sprinkle chicken with thyme.
12
Cook until chicken is warm.
13
Place chicken on a platter and place cherry salsa over top.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces, weight Boneless Skinless Chicken Breasts, Cut In Half Horizontally, 1 dash Salt And Pepper, 1 teaspoon Cornstarch, 1 teaspoon Water, and more.

Yes, Pan Seared Chicken with Cherry Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan Seared Chicken with Cherry Salsa

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