Cherry-Balsamic Sauce and Grilled Chicken

Name: Cherry-Balsamic Sauce and Grilled Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 4 boneless skinless chicken breast fillets; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 garlic cloves, minced; ¼ teaspoon salt; 1 shallot, diced; 3 tablespoons balsamic vinegar; 2 cups fresh cherries, pitted and halved; 1 tablespoon olive oil; 3 tablespoons fresh parsley, chopped

Recipe GLPRa3eb987e77bca2

Main Course

45 min

134 cal

Servings: 6

Stovetop

Grill

SNAP eligible

Tender grilled chicken breasts marinated in garlic, balsamic vinegar, and olive oil, topped with a rich cherry-balsamic reduction. This elegant yet simple dish combines savory marinade flavors with the bright, fruity notes of fresh cherries. Perfectly suited for a light, protein-packed main course.

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Ingredients

4 boneless skinless chicken breast fillets

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 garlic cloves, minced

¼ teaspoon salt

1 shallot, diced

3 tablespoons balsamic vinegar

2 cups fresh cherries, pitted and halved

1 tablespoon olive oil

3 tablespoons fresh parsley, chopped

Directions

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, and salt until well combined.
Place chicken breast fillets in a shallow dish or resealable bag and pour the marinade over them, ensuring they are evenly coated. Refrigerate for at least 20 minutes, or cover and refrigerate up to 8 hours for deeper flavor.
To prepare the cherry-balsamic sauce, heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
Add the diced shallot to the hot skillet and cook, stirring occasionally, until it begins to soften, about 2-3 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Pour in 3 tablespoons balsamic vinegar and add the pitted cherry halves. Simmer gently for 8-10 minutes, stirring occasionally, until the cherries soften and release their juices and the liquid reduces slightly to create a glossy sauce.
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grate to prevent sticking.
Remove chicken from the marinade and place on the preheated grill. Grill for 4-6 minutes on the first side without moving, until grill marks develop. Flip the chicken and grill the other side for 4-6 minutes, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.
Transfer grilled chicken to a serving platter or individual plates. Spoon the warm cherry-balsamic sauce generously over each chicken breast and garnish with fresh chopped parsley. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight dinner that checks most boxes for a Charlotte household. Chicken breast, balsamic vinegar, garlic, shallots, and fresh or frozen cherries are all available at every major chain—Harris Teeter, Food Lion, Publix, Walmart, Kroger, and ALDI stock these without requiring a special trip. The real time commitment is closer to an hour once you account for prepping and resting the chicken, though the sauce itself comes together quickly. Cost per serving runs around $4–5 depending on whether you use fresh or frozen cherries and the quality of your olive oil, which is reasonable for protein-forward plating. The dish reheats adequately if you warm the chicken gently and the sauce separately, making it serviceable for a next-day lunch, though it's best eaten fresh the same evening.