Cherry Chicken

Cherry Chicken

Daveeda 0

"Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired."

Ingredients 45 m {{adjustedServings}} servings 1149 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1149 kcal
  • 57%
  • Fat:
  • 61.6 g
  • 95%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 63.4 g
  • 127%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  2. Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  3. Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
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  • Toasting almonds
  • Almonds can be toasted in a dry skillet over medium heat for about 10 minutes. Stir occasionally.
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Reviews 18

  1. 22 Ratings

Liz Kellebrew

If you're looking for a restaurant-quality, fruited chicken dish, this is it! It's cherry season in Washington State, so I used 1 pound of fresh Bing cherries, halved & pitted them, then tossed with a couple tablespoons of sugar and let sit a few hours prior to making the recipe. This made enough cherry juice to make the sauce later on. I also opted to bake the chicken in olive oil instead of pan-frying (I left out the flour when baking). When I was done making the sauce, I just poured it over the chicken in the baking pan and returned to the oven for 10 minutes. It was absolutely delicious!


I'm merely a beginner to the culinary arts scene, and I screwed this one a good bit. I used boneless breasts instead of a whole chicken. I didn't heat the oil enough before I put the chicken in and the flour burnt to the bottom of the pan in a nice crispy sheet. I scraped it off and kept going, though, and the end result was sensational. The sauce was delicious; sweet, tangy, and thick. This was my first crack at an allrecipes recipe, and I will definitely be trying it again.


My daughter, who is homeschooled, saw this recipe and decided to make it for home economics. I really didn't think it was going to be that great, but it was! This has so much flavor and the combination of flavors is just wonderful! My whole family loved it! I told my daughter she should make it at least once a month!! This one is definately a keeper!