Pepper-Crusted Chicken Thighs

Pepper-Crusted Chicken Thighs

Photo by Henya B.

  • Prep Time


  • Total Time


  • Servings



  • 6 to 8

    (20 ounces)Boneless Skinless Chicken Thighs

  • 2-½

    teaspoons coarse salt

  • 1

    tablespoon freshly ground pepper

  • 3

    tablespoons olive oil

  • 2

    medium white onions, halved, thinly sliced

  • ½

    cup dried cherries

  • 2

    tablespoons balsamic vinegar

  • 7

    sprigs fresh thyme


1. Rub chicken with 1-1/2 teaspoons salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Place chicken in skillet; cook 3 minute or until golden brown. Turn; cook about 3 minutes longer. Remove from skillet to a plate; set aside. 2. Add remaining 1 tablespoon oil to skillet; reduce heat to medium. Add onions and remaining 1 teaspoon salt. Cook about 15 minutes, stirring occasionally, until lightly golden brown. 3. Meanwhile, cover cherries with 1/2 cup water; let stand until onions are browned. Stir in balsamic vinegar and cherries with water. Add 5 thyme springs and nestle chicken on top of onions. Reduce heat to medium-low; cover skillet. Cook chicken about 20 minutes or until tender and no longer pink in center. 4. Remove thyme sprigs; serve chicken on top of onion-cherry mixture. Garnish with remaining fresh thyme leaves.


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