Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
In the same skillet, add garlic and a pinch of red pepper flakes. Sauté for about 30 seconds until fragrant—don’t burn the garlic or your sauce will cry.
Pour in the chicken broth and balsamic. Scrape up any browned bits from the bottom; those are flavor confetti. Bring to a gentle simmer.
Stir in cherry preserves and fresh cherries. Let the sauce simmer until it thickens to a glossy glaze, about 4–6 minutes.
Return the chicken to the pan. Spoon the sauce over the chicken and simmer for 2–3 minutes to finish cooking and marry the flavors. Taste and adjust salt if needed.
Serve hot, with sauce spooned over the top. Optional: finish with a tiny pinch of salt and a few extra cherries for drama.
