This smoky cherry chicken is a flavor-packed dinner that comes together in just 35 minutes. Chicken cutlets are seasoned with a smoky cinnamon paprika spice blend, then seared to golden perfection. A quick pan sauce made with cherry jam adds a sweet and tangy finish that complements the savory spices beautifully.
On the side, tender roasted broccoli and fluffy Israeli couscous tossed with garlic round out the meal. It’s a balanced, satisfying plate that feels special enough for a weekend but easy enough for a weeknight. Plus, it’s calorie-smart and kid-friendly!
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 425°F. Bring a small pot of salted water to a boil for the couscous.
- Cut the broccoli into small florets. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.
- Meanwhile, cook the Israeli couscous in the boiling water according to package directions (about 8-10 minutes). Drain and set aside.
- While the couscous cooks, pat the chicken cutlets dry and season both sides with salt, pepper and the smoky cinnamon paprika spice blend.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the cherry jam and chicken stock concentrate to the skillet, along with 2 tablespoons of water. Stir, scraping up any browned bits and let simmer for 1-2 minutes until slightly thickened.
- Mince the garlic. In a small bowl, toss the cooked couscous with the minced garlic and a pinch of salt.
- Serve the chicken with the cherry pan sauce drizzled on top, alongside the roasted broccoli and garlic couscous.
Recipe Tips
For extra flavor, add a splash of balsamic vinegar to the cherry pan sauce.
If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency.
You can substitute boneless chicken breasts if cutlets are unavailable; just pound them to an even thickness for even cooking.
FAQ
Can I use a different type of jam?
Yes, you can substitute with apricot, raspberry or even a spicy pepper jam for a different flavor profile.
Is this recipe gluten-free?
The Israeli couscous contains wheat, so it is not gluten-free. You can substitute with gluten-free couscous or quinoa.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
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