Skillet Chicken and Potatoes with Smoky Cherry Sauce

I can't get over how amazing (and easy) this skillet meal is. The seared chicken is laced with a sweet and smoky, cherry-based sauce and then hit with a squeeze of tangy lime before serving. A party on your palate explodes when you unlock each flavor - sweet, smoky, tangy, and tart. The golden brown potatoes round out the dish - and everything comes together in one skillet. Easy meal. Even easier cleanup.

About the cherries: I used fresh, sweet (not tart) cherries for this dish because, well, it's cherry season! But don't fret, you can make this dish whether cherries are in season or not - simply use frozen/thawed sweet cherries (and don't forget to pit them!)

About the potatoes: I used small red potatoes and quartered them into wedges. You can also use golden or white potatoes - I just recommend the small variety so they cook to perfection in just 25 minutes (otherwise the sugary sauce may over-caramelize and burn).

Skillet Chicken and Potatoes with Smoky Cherry Sauce 

2 tablespoons olive oil divided
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 tablespoon butter
1/2 cup minced white onion
2 cloves garlic, minced
1 cup pitted sweet cherries, fresh or frozen and thawed, thinly sliced
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon chili powder
1 pound small red or gold potatoes, cut into wedges
Lime wedges for serving, optional

Preheat the oven to 400 degrees.
Heat 1 tablespoon of the oil in a large, ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Season the chicken with salt and pepper. Remove the chicken from the pan and set aside.
Melt the butter in the same skillet over medium heat. Add the onion and garlic and cook for 2 minutes, until soft. Add the cherries, ketchup, brown sugar, vinegar, Worcestershire sauce, liquid smoke, and chili powder and bring to a simmer. Return the chicken to the pan and remove the pan from the heat.
In a medium bowl, combine the potatoes and remaining tablespoon of oil. Toss to coat. Add salt and pepper and toss to coat.
Transfer the potatoes to the skillet with the chicken.
Bake for 25 minutes, until the potatoes are golden brown and tender.
Serve the chicken and potatoes with fresh lime wedges if desired.

Serves 4