During the winter, I love stocking up on recipes like this cranberry chicken! With that being said… I may or may not make this recipe year-round. It’s too good to only enjoy it during one season! Fresh, tart cranberries are made even more delicious with herbs and warm spices. When you combine all of that with juicy chicken breasts, real magic happens. And not just Christmas magic!
What’s in this cranberry chicken recipe?
The weather outside is frightful, but this cranberry chicken is so delightful. Just wait until you taste the tangy cranberry sauce made of butter, wine, brown sugar, and nutmeg!
Chicken: I use boneless, skinless chicken breasts for this recipe, but you can use chicken thighs if you wish! Wine: I love using a good quality red wine for this recipe. Use your favorite kind! Cranberries: You can use fresh or frozen cranberries. They’ll both taste excellent.
Variations on Cranberry Chicken Breast
Feel free to use chicken thighs instead of boneless skinless chicken breasts. Just keep in mind that it’ll take a little longer to bake. I’ve used the sauce from this recipe with leftover turkey from Thanksgiving and it was absolutely amazing. I recommend trying it out with your leftovers this year! If you’d like to have a sweeter sauce, add in a bit of maple syrup or honey. Herbs like rosemary, sage, or thyme would add a lovely earthy freshness to the dish.
How to Store and Reheat
Store leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a cast iron pan set over medium-low heat until warmed through.
How to Freeze
You can freeze cranberry chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
I always like to keep a meat thermometer with me when I cook chicken just to make sure. Once the internal temperature reaches 165°F, it’s fully cooked and safe to eat. Wanna make it gluten free? No problem! Just swap the all purpose flour with gluten free flour.
How to Make Cranberry Chicken Step by Step
Dredge the Chicken: In a shallow dish, combine ⅓ cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Dredge 4 boneless, skinless chicken breasts through the flour mixture. Sear the Chicken: In a skillet set over medium-high heat, melt 2 tablespoons of unsalted butter. Brown the chicken on both sides. Remove to a plate and keep warm under foil. Sauté the Onion: Reduce the heat to medium. Melt the remaining 2 tablespoons of unsalted butter in the skillet, then add ¼ of thinly sliced red onion and sauté for 4-5 minutes, until softened. Add the Wine: Splash in ½ cup of dry red wine (or water) and bring it to a simmer for about 2 minutes, allowing it to reduce by half. Cook the Cranberries: Add ½ cup of water, 1 cup of cranberries, ½ cup of brown sugar, and ⅛ teaspoon of ground nutmeg to the skillet. Cook for about 5 minutes, stirring occasionally, until the berries begin to burst. Simmer the Chicken: Return the chicken to the skillet. Cover and simmer for 20-30 minutes, basting occasionally with the sauce, until chicken is cooked through to 165°F.
More Skillet Chicken Breast Recipes We Love
Pan Seared Chicken Breast Blackened Chicken Strawberry Balsamic Chicken Country Captain Chicken French Onion Chicken Honey Garlic Chicken Chimichurri Chicken Mediterranean Chicken Spinach Artichoke Chicken Chicken Marsala
