Cranberry Chicken
This cranberry chicken recipe cooks in a single skillet and the combination of sweet, tangy, and savory flavor makes it a standout!
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts, about 6 ounces each (see note)
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon crushed rosemary
- 2 tablespoons olive oil
- ½ cup diced yellow onion (1 small onion)
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 2 cups fresh or frozen cranberries
- optional garnish: fresh parsley or rosemary
Instructions
- Preheat oven to 375°F.
- In a medium-sized bowl, mix together flour, salt, pepper, thyme, and rosemary. Add chicken to the bowl one piece at a time, and coat both sides of the chicken with the flour mixture (alternatively, you can sprinkle the flour mixture on to your chicken). Reserve any extra seasoned flour that doesn’t adhere to the chicken. You'll be using it to thicken the sauce.4 boneless skinless chicken breasts, about 6 ounces each, 3 tablespoons all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, 1 teaspoon dried thyme, ¼ teaspoon crushed rosemary
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 3 minutes per side, until golden brown. The chicken will not be fully cooked. Remove the chicken from the skillet to a clean plate, and set aside.2 tablespoons olive oil
- In the same skillet, reduce the heat to medium. Add the onion, cooking until softened and fragrant, 2 to 3 minutes. Add garlic and remaining seasoned flour mixture from the chicken, and cook, stirring, for 1 minute.½ cup diced yellow onion, 2 cloves garlic, minced
- Add chicken broth, maple syrup, brown sugar, and Dijon mustard to the skillet. Stir, scraping any brown bits off the bottom of the pan. Add cranberries and bring mixture to a simmer. Allow the sauce to cook for 7 to 8 minutes, until the cranberries soften and begin to burst, and the sauce thickens slightly.½ cup chicken broth, ¼ cup pure maple syrup, ¼ cup brown sugar, 1 tablespoon Dijon mustard, 2 cups fresh or frozen cranberries
- Add the chicken back to the pan, nestling it into the sauce.
- Carefully move the pan to the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
- Remove the pan from the oven and let the chicken rest for a couple of minutes before serving. Spoon sauce over chicken and serve.
Video
Notes
- Chicken: Often boneless skinless chicken breasts are quite large and can be cut in half to make two 6 ounce portions which cook more evenly than very large pieces of chicken. You could also substitute boneless skinless chicken thighs, if you prefer.
- Cranberry turkey: This recipe could be made with uncooked turkey breast, cut into 6 ounce portions.
- Storage: Leftover cranberry chicken can be refrigerated for up to 4 days in a covered container. It freezes well, too, in a freezer bag, for up to 3 months.
Nutrition
Serving: 1breast | Calories: 279kcal | Carbohydrates: 41g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 398mg | Potassium: 337mg | Fiber: 3g | Sugar: 29g | Vitamin A: 56IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg
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