One-Pot Cherry Chicken Dinner (Print Version)

Chicken, cherries, and colorful veggies simmer with rice for a bright, satisfying weeknight meal.

# Components:

→ Poultry

01 - 4 boneless, skinless chicken thighs (approximately 600 grams)

→ Produce

02 - 1 cup fresh or frozen cherries, pitted and halved
03 - 1 red bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 2 cloves garlic, minced
06 - 1 cup baby spinach (optional)

→ Grains

07 - 1 cup long-grain rice, rinsed

→ Liquids

08 - 2 cups low-sodium chicken broth

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon sea salt

→ Fats

13 - 2 tablespoons olive oil

# Method:

01 - Pat the chicken thighs thoroughly dry. Season them generously with sea salt, ground black pepper, smoked paprika, and dried thyme.
02 - In a large, deep skillet or Dutch oven, warm the olive oil over medium-high heat. Sear the seasoned chicken thighs for 3 to 4 minutes per side until they achieve a golden-brown color. Remove the chicken from the skillet and set aside.
03 - Add the diced yellow onion and red bell pepper to the same skillet. Sauté for 3 to 4 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - Introduce the rinsed long-grain rice to the skillet with the sautéed vegetables. Toast the rice for 1 to 2 minutes, stirring continuously to prevent sticking and to enhance its nutty flavor.
05 - Pour the low-sodium chicken broth into the skillet. Bring the liquid to a gentle simmer, using a wooden spoon to scrape up any flavorful browned bits (fond) adhered to the bottom of the pan.
06 - Return the seared chicken thighs to the skillet. Evenly scatter the halved cherries around the chicken pieces.
07 - Cover the skillet tightly with a lid. Reduce the heat to low and allow the dish to cook for 20 minutes, or until the rice is tender and the chicken is fully cooked through.
08 - Gently stir in the baby spinach, if using. Cover the skillet again and let the spinach wilt for 2 minutes.
09 - Carefully fluff the rice with a fork. Taste and adjust seasonings if necessary. Serve the One-Pot Cherry Chicken Dinner hot.

# Expert Advice:

01 -
  • Ready in just 50 minutes from start to finish
  • Uses both pantry staples and one special ingredient cherries for maximum flavor impact
  • Naturally gluten free with simple ingredients
  • Creates a complete balanced meal in a single pot
02 -
  • This dish offers a perfect balance of protein carbs and vegetables in one pot
  • The cherries create a subtle sweet and savory sauce that infuses the entire dish
  • Leftovers taste even better the next day as flavors continue to meld
03 -
  • The key to this dish is getting a good sear on the chicken thighs which creates flavor through browning. Take your time with this step and don't crowd the pan. If needed, work in batches to ensure each piece gets proper contact with the hot surface. I've found that letting the chicken sit at room temperature for 15 minutes before cooking helps it brown more evenly and reduces splatter.
  • When choosing cherries, sweet varieties like Bing work beautifully, but mixing in a few tart cherries creates a more complex flavor profile that elevates the entire dish.

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