Chicken Thighs in Cherry Sauce.

Makes: 4 Servings | Prep Time: 5 Minutes min. | Cook Time: 10 Minutes min.

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)


  • 2 cups instant brown rice
  • 1 teaspoon olive oil
  • 4 skinless chicken thighs (about 8oz. each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 package (12 oz.) frozen, pitted DOLE® Cherries
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter substitute


  1. Cook the rice according to package instructions.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Season the chicken thighs with salt and pepper and arrange in skillet. Cook for 5 minutes until lightly brown on one side.
  3. Turn the chicken and reduce heat to medium. Add the cherries, cinnamon and honey. Reduce heat to medium and cook, uncovered for 5 minutes longer until chicken is cooked through and a thermometer inserted in the thickest part measures 160°F. Transfer chicken to plate and continue cooking cherries until fruit is very soft and liquid coats the back of a spoon. Remove from heat and stir in butter substitute.
  4. Serve chicken with rice topped with cherry mixture.