Here’s a delicious and slightly sweet Chicken with Cranberries recipe—perfect for a cozy dinner or holiday-inspired meal. 🍗🍒
Ingredients (serves 2–3)
- 2–3 chicken breasts or thighs (boneless, skinless)
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- ½ cup chicken broth
- 2–3 tbsp honey or maple syrup
- 1 tsp balsamic vinegar (optional, adds depth)
- ½ tsp dried thyme or 1 tsp fresh thyme
- Optional garnish: fresh parsley or thyme sprigs
Instructions
- Prepare the chicken:
- Season chicken with salt and pepper.
- Heat oil or butter in a skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden brown (not fully cooked). Remove and set aside.
- Make the cranberry sauce:
- In the same skillet, sauté onion and garlic until fragrant (2–3 minutes).
- Add cranberries, chicken broth, honey/maple syrup, vinegar, and thyme.
- Simmer for 5–7 minutes, until cranberries start to soften and sauce thickens slightly.
- Cook chicken in sauce:
- Return chicken to the skillet.
- Reduce heat to medium-low and simmer for 8–10 minutes, until chicken is fully cooked and internal temperature reaches 165 °F (74 °C).
- Spoon sauce over chicken while cooking.
- Serve:
- Garnish with fresh herbs.
- Serve over rice, quinoa, mashed potatoes, or roasted vegetables.
Tips & Variations
- Orange zest or juice can be added for a citrusy twist.
- Nuts like pecans or walnuts sprinkled on top add crunch.
- Creamy version: Stir in 2–3 tbsp cream at the end for a rich cranberry cream sauce.
- This dish works well with bone-in chicken thighs too; just extend cooking time slightly.
I can also give a slow cooker version of chicken with cranberries that makes the sauce extra flavorful and tenderizes the chicken beautifully.
Do you want me to share the slow cooker version?
