Pan Seared Chicken with Cherry Salsa
Prep time
Cook time
Total time
A sweet and savory chicken dish that is healthy, full of flavor and easy to make.
Serves: 4 servings
  • 16 oz chicken, bonless skinless, cut horizontally
  • Sprinkle Salt & Pepper
  • ⅓ cup onion, diced
  • 1 clove garlic, diced
  • ⅓ cup sweet bell pepper, diced
  • 1 cup cherries, pitted, cut in half
  • 1 tsp orange zest
  • ¼ cup orange juice, fresh (about 1 large orange)
  • ¼ cup water or chicken broth
  • 1 tsp. corn starch
  • 1 tsp. water
  • ½ tsp. thyme (optional)
  1. Spray a large skillet with cooking spray.
  2. Add salt & pepper to chicken. Add chicken to skillet, and cook each side for about 3-4 minutes until no longer pink.
  3. Set chicken aside.
  4. In a small bowl add 1 teaspoon of cornstarch and 1 teaspoon of water and whisk together until combined. Set a side.
  5. In the same skillet add onion, garlic and peppers and cook until vegetables are tender, about 3 minutes (if skillet seems dry, add about ½ of the orange juice). Add cherries, remaining orange juice, orange zest and water and cook until tender, about 5 minutes. About 2 minutes before done add cornstarch mixture and stir until slightly thicken.
  6. Add chicken back to the skillet and cover both sides with cherry salsa. Sprinkle chicken with thyme. Cook until chicken is warm.
  7. Place chicken on a platter and place cherry salsa over top.
Calorie per serving: 159.5, Fat: 2.2, Cholesterol: 65, Sodium: 76.3, Potassium: 171, Carbs: 9.5, Fiber: 1.2, Sugar: 5.1, Protein: 26.9
Nutrition Information
Serving size: 4 oz chicken with a quarter of salsa mixture
Recipe by PB + P Design at