You’ll want to drink this maple cranberry sauce, but try to refrain because you’ll love it over a boneless skinless chicken breast. This will become a family favorite!
You all know my love for boneless skinless chicken breasts. Always a must in the freezer — kept in stock for quick and easy dinners. They’re versatile — throw them in soup, marinate them, grill them, stuff them, or just bake them and smother them in a delicious sauce like this one.
I also like to use shredded boneless skinless chicken, so I cook a bunch in my Instant Pot, shred it and freeze it for later use, in wraps, bowls, nachos, etc.
Boneless skinless chicken breasts are high in protein and low in calories, too, so you don’t have to feel guilty about eating them.
This maple cranberry sauce is a favorite for both Ben and me. The sauce is a little bit of a splurge since it contains a 1/2 cup of real maple syrup, plus a cup of wine, but it is SO delicious. I mean, how can anything with a 1/2 cup of maple syrup NOT be delicious? E loved it too — no surprise there. It’s sweet and addicting. N didn’t like it, but he doesn’t like anything.
The best part of this maple cranberry sauce (besides its deliciousness) is that it’s easy to make and I almost always have the ingredients on hand in my pantry. I just put the chicken breasts in the oven and while they are baking, I prep this sauce. On the back burner, of course. Safety first, people. My little man is grabby and into evvvvverything.
The sauce is the perfect blend of sweet and savory. Sauté some finely diced onions in flavorful olive oil. Add in sweet maple syrup, fragrant red wine, and chewy dried cranberries. Cook until the alcohol is cooked out and the cranberries are big and soft. Thicken with a few teaspoons of cornstarch and you’re left with a thick and indulgent sauce. No dried-up boring chicken breasts anymore.
Looking for more exciting ways to prepare chicken breasts?
- Healthier Chicken Cordon Bleu
- Shish Tawook (Lebanese marinated chicken skewers)
- White Wine Chicken, Mushrooms, and Bacon (one pan!)
- Chicken with Creamy Mustard Sauce
- Baked Chicken Parmesan and Broccoli (sheet pan dinner)
- BBQ Bourbon Grilled Chicken (stuffed with peppers and onions)
- Apple Gouda Stuffed Chicken Breasts with smoky roasted sweet potatoes
- Bacon Wrapped Chicken Breast with avocado and cheddar
- 4 boneless skinless chicken breast halves (5-6 ounces each)
- 1/2 teaspoon coarse salt
- pepper to taste
- 2 tablespoons olive oil
- 1/2 yellow onion, diced very small
- 1 cup dry red wine
- 1/2 cup pure maple syrup (not artificial!)
- 1/2 cup dried cranberries
- 4 teaspoons cornstarch
- 4 teaspoons water
- Season chicken with salt and pepper and cook as desired (I baked mine in a preheated 350°F oven for about 30 minutes). You can bake them, pan fry them, grill, or poach. Whatever you prefer.
- While the chicken cooks, prepare the sauce. In a small sauce pan, heat oil over medium heat. Saute onions until translucent, about 5 minutes, stirring frequently.
- Add wine, syrup, and cranberries. Bring to a boil over high heat and then reduce heat slightly (medium-high heat). Cook for five minutes, stirring.
- Combine cornstarch and water in a small bowl with a whisk or a fork. While stirring sauce, stir in cornstarch/water mixture, reduce heat to medium and continue to cook for about a minute or until thickened. Serve sauce over cooked chicken.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.