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Pepper-Crusted Chicken Thighs with Cherry Balsamic Thyme Onions

This 5-ingredient recipe was created by Jennifer D. and was selected as the winning recipe in the Just Bare® Just 5 Cooking Challenge in 2011.

Servings 4
Total Time: 1 hour
Servings: 4
Total Time: 1 hour


  • 6 to 8 (20 ounces) Just Bare Skinless Chicken Thighs
  • 2-1/2 teaspoons coarse salt
  • 1 tablespoon freshly ground pepper
  • 3 tablespoons olive oil
  • 2 medium white onions, halved, thinly sliced
  • 1/2 cup dried cherries
  • 2 tablespoons balsamic vinegar
  • 7 sprigs fresh thyme

Nutrition Facts

Servings 4

Amount Per Serving
Calories 415 Calories from Fat 44
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 25%
Trans Fat 0g 25%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Total Sugars 18g
Protein 28g
Calcium 7%Iron 14%
Vitamin C 7%Vitamin A 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  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. Cook to internal temp of 165°F.
  4. Remove thyme sprigs; serve chicken on top of onion-cherry mixture. Garnish with remaining fresh thyme leaves.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.