Description
This recipe is so easy to make because all you need is ONE large skillet and you’re good to go. I absolutely love one pan recipes because they not only make cooking easy, but cleaning a breeze as well.
Ingredients
Scale
- 2 tbsps Extra Virgin Olive Oil (divided)
- 1 1/8 lbs Chicken Breast (boneless, skinless)
- 2 cups Cherries (pitted, halved)
- 1/3 cup Shallot (chopped)
- 2 Garlic (clove, large, minced)
- 1 cup Chicken Broth
- 1 tbsp Lemon Juice
- 2 tbsps Fresh Oregano (chopped)
- Sea Salt & Black Pepper (to taste)
Instructions
- In a large skillet, heat half of the oil over medium-high heat. Add the chicken to the skillet and cook for four to six minutes per side until golden brown. The chicken won’t be cooked through. Set it aside.
- In the same skillet, sauté the cherries and the shallot for two to three minutes until tender and juicy. Transfer to a plate.
- Add the remaining oil to the skillet and sauté the garlic for 30 seconds, until fragrant. Add the broth and the lemon juice to the skillet. Bring to a simmer and then reduce the heat to medium-low. Let the sauce simmer for three to five minutes until slightly reduced.
- Return the chicken and cherries to the skillet, and simmer for an additional five to seven minutes, until the chicken is cooked through. Season with salt and pepper.
- Garnish with oregano and enjoy!