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.
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.
More Chicken Recipes
- 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)
- Apple Gouda Stuffed Chicken Breasts with smoky roasted sweet potatoes
- Bacon Wrapped Chicken Breast with avocado and cheddar
Chicken Breasts with Maple Cranberry Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Is there something you can substitute for the wine. Want to serve at a church holiday meal. Can’t use the wine even though the alcohol pretty much cooks out. Never know if someone in the group has an alcohol problem and need to be safe. Thanks.
It will change the flavor significantly since it is a main ingredient in this recipe, but I understand why you would want to make that substitution. You could substitute chicken broth. Or half broth and half cranberry juice would probably be good, too. Please keep in mind that I haven’t tested the recipe this way, so I can’t make promises, but it should work fine.
For home, I definitely will tray original recipe. Sounds so good!
I will experiment a little with suggestions (the event isn’t until early
December. I will let you know how I worked this out.
Thanks.
Perfect! Can’t wait to hear how you like it! Apple cider might be tasty too…and then if it gets too thick/sticky, just thin it out with chicken broth.
My family and I enjoyed this recipe very much. In fact, my mom, the Italian mama cook in the family, gave the the ultimate compliment by comparing this meal to meals that my b-i-l, a gourmet chef creates. I couldn’t ask for a better compliment to my cooking, which is sub par at best most days.
I thought the sauce was too thick with 4tsp corn starch, although still delicious. Thank you for sharing, Rachel!
So glad you liked it! Thanks for taking the time to come back and leave a comment!
Beautiful !
That was exactly what I was looking for to serve with a dish of chicken I will prepare for a family special reunion next week. Thanks for sharing !
Perfect! I hope everyone loves them! Enjoy your family reunion!
Loving this! I’m a New Englander at heart, so putting maple syrup on everything is pretty standard fair. This looks FAB!
my family would love this, it’s a healthier variation of my cranberry chicken
Yes yes and yes again, this chicken looks so delicious and simple to make. Definitely a must make, and with cranberry season coming up soon here in WI I’m definitely book marking this!
Well, isn’t that just gorgeous! Me want.
i could definitely see this for special dinner nights.
This looks so good – I love love a sweet sauce on proteins!