This Cranberry Chicken Breast recipe delivers a sweet-tart glaze over juicy pan-seared chicken in under 30 minutes. The vibrant cranberry sauce, deepened with balsamic and herbs, creates a restaurant-worthy meal perfect for busy nights or special occasions. It’s a fuss-free dish that looks and tastes impressive.
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Why You’ll Love This Cranberry Chicken Breast
- Fast & fuss-free: Ready in under 30 minutes for busy nights.
- Restaurant-worthy flavor: Sweet-tart cranberry sauce with balsamic depth.
- Visually stunning: Ruby-red glaze against golden-brown chicken.
- Wonderfully versatile: Pairs with many sides for easy meal planning.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1/2 cup chicken broth
- 2 tbsp balsamic vinegar
- 2 tbsp honey or maple syrup
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tbsp unsalted butter (optional, for finishing)
Notes: Using fresh cranberries gives the brightest flavor, but frozen work perfectly—don’t thaw. Balsamic vinegar adds depth and balances sweetness.
Tools: A large, oven-safe skillet is ideal, along with a pair of tongs and a wooden spoon.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 36 g |
| Fat: | 7 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single most important step for perfectly cooked chicken. Uneven breasts mean dry, overcooked thin parts and undercooked thick parts. Aim for about 3/4-inch thickness throughout.
- Don’t skip the balsamic vinegar. It’s not just for acidity; it adds a complex, caramel-like note that balances the cranberry’s tartness beautifully. If you only have a cheaper, sharper balsamic, you might want to reduce the amount slightly.
- Fresh vs. frozen cranberries. Either works! Frozen cranberries can go straight into the pan—no need to thaw. They might release a bit more liquid and take a minute or two longer to burst and thicken the sauce.
- Get your skillet nice and hot. A properly preheated pan is essential for getting that gorgeous golden-brown sear on the chicken, which adds tons of flavor to the final dish.
How to Make Cranberry Chicken Breast
Step 1: Start by prepping your chicken. Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a rolling pin or the flat side of a meat mallet, gently pound them to an even thickness of about 3/4-inch. This ensures they cook evenly and stay incredibly juicy. Pat them completely dry with paper towels, then season both sides generously with salt and pepper.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You should hear a satisfying sizzle. Sear them for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. Flip them over and cook for another minute on the other side, then transfer them to a clean plate. They won’t be fully cooked through yet—that’s perfect!
Step 3: Reduce the heat to medium and add the chopped onion to the same skillet. You’ll notice all those delicious browned bits from the chicken are still in the pan—that’s pure flavor! Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just 30 more seconds until it becomes fragrant. Be careful not to burn it.
Step 4: It’s sauce time! Pour in the chicken broth to deglaze the pan, using your wooden spoon to scrape up all those flavorful browned bits. Add the cranberries, balsamic vinegar, honey, and thyme. Bring the mixture to a lively simmer, stirring occasionally. You’ll hear the cranberries start to pop and soften after about 5-7 minutes. This is when the magic happens as the sauce begins to thicken naturally.
Step 5: Return the chicken breasts and any accumulated juices back to the skillet, nestling them into the cranberry sauce. Reduce the heat to low, cover the skillet, and let it simmer gently for 5-8 minutes. This gentle cooking will finish cooking the chicken through while allowing it to soak up all the incredible flavors of the sauce.
Step 6: To check for doneness, use an instant-read thermometer inserted into the thickest part of the chicken—it should read 165°F (74°C). If you don’t have a thermometer, make a small cut; the juices should run clear. Once cooked, transfer the chicken to a serving platter. For an extra glossy, rich finish, stir the tablespoon of butter into the cranberry sauce until it melts and glistens. Spoon the sauce generously over the chicken and serve immediately.
Storage & Freshness Guide
- Fridge: Store chicken and sauce together in an airtight container for up to 3 days.
- Freezer: Not recommended—chicken can become rubbery upon thawing.
- Reviving: Reheat gently in a covered skillet with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, buttery potatoes are the perfect canvas for that vibrant, tart cranberry sauce. It’s a classic comfort food pairing that just works.
- Simple Roasted Green Beans — Their slight crunch and earthy flavor provide a lovely textural contrast and a fresh element to balance the rich sauce.
- Wild Rice Pilaf — The nutty flavor and chewy texture of wild rice soak up the sauce beautifully and make the meal feel a bit more hearty and elegant.
Drinks
- A crisp Pinot Grigio — Its bright acidity and citrus notes cut through the richness of the dish and complement the tart cranberries perfectly.
- A dry Rosé — With its subtle berry flavors and refreshing finish, it mirrors the fruitiness of the sauce without being too sweet.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing between bites of the flavorful chicken.
Something Sweet
- Lemon Sorbet — Its sharp, clean citrus flavor is incredibly refreshing after the savory-sweet main course and acts as a perfect palate cleanser.
- Simple Shortbread Cookies — Their buttery, mild sweetness is a gentle, crumbly finish that doesn’t compete with the bold flavors of the dinner.
- Panna Cotta with a Berry Coulis — The smooth, creamy texture is a lovely contrast, and the berry sauce echoes the fruit theme in a more delicate way.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken breasts. I’ve messed this up before too, and it always leads to uneven cooking. The thin end becomes tough and dry while the thick center might still be raw. A few whacks with a rolling pin makes all the difference.
- Mistake: Moving the chicken too soon. If you don’t hear that initial sizzle when the chicken hits the pan, or if you try to move it before a crust forms, it will stick and tear. Be patient—let the Maillard reaction work its magic.
- Mistake: Overcooking the sauce. Once the cranberries have burst and the sauce has thickened to a glaze-like consistency, it’s done. If you cook it too long, it can become overly thick, sticky, and too tart.
- Mistake: Using sweetened dried cranberries. This is a common one! Sweetened dried cranberries (like Craisins) will make the sauce cloyingly sweet and won’t provide the fresh, tart pop that this recipe relies on.
Expert Tips
- Tip: Use an instant-read thermometer. This is the single best way to guarantee perfectly cooked, juicy chicken every single time. Pull the chicken from the heat when it hits 160-162°F (71-72°C)—the residual heat will carry it to the safe 165°F (74°C).
- Tip: Let the chicken rest. After you’ve finished cooking it in the sauce, let the chicken sit for 5 minutes on the cutting board before slicing. This allows the juices to redistribute throughout the meat, so they end up in your mouth and not on the plate.
- Tip: Brighten it up at the end. A final squeeze of fresh lemon juice or a sprinkle of orange zest stirred into the sauce right before serving can really make the cranberry flavor sing and add a layer of freshness.
- Tip: Make it a one-pan meal. If your skillet is oven-safe, you can add halved baby potatoes or chopped carrots to the pan around the chicken for the last 15-20 minutes of cooking (you may need to add a splash more broth).
FAQs
Can I use canned cranberry sauce instead of fresh cranberries?
I wouldn’t recommend it for this particular recipe. The texture and flavor profile are quite different. Canned sauce is already cooked and sweetened, so it won’t provide the same bright, tart burst or the textural interest of whole berries popping in the pan. This recipe is built around the fresh, natural pectin in the cranberries to create the sauce’s body. If it’s an absolute emergency, you could try thinning a whole-berry canned sauce with some broth and vinegar, but the result will be much sweeter and less vibrant.
My sauce is too tart! What can I do?
No worries, this is an easy fix! The tartness can vary depending on your specific cranberries. Simply stir in an extra tablespoon of honey or maple syrup until the balance tastes right to you. You can also a pinch of salt, which can help round out sharp flavors. If it’s still too intense, a tiny pat of butter stirred in at the end will add richness and mellow the acidity beautifully.
How can I tell when the cranberry sauce is done?
You’re looking for two key signs. First, visual: most of the cranberries will have burst open and collapsed. Second, texture: the liquid will have reduced significantly and should coat the back of a spoon. When you drag your finger through the sauce on the spoon, it should leave a clear path without immediately running back together. It will continue to thicken slightly as it cools, too.
Can I make this recipe ahead of time?
Absolutely, and it reheats wonderfully. Let the cooked chicken and sauce cool completely, then store them together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much. I don’t recommend freezing, as the texture of the cooked chicken can become a bit rubbery.
What can I use instead of balsamic vinegar?
If you’re out of balsamic, you have a couple of good options. Red wine vinegar mixed with a tiny 1/2 teaspoon of brown sugar or molasses will mimic the sweet-and-sour complexity. Alternatively, a fresh squeeze of lemon juice will provide the necessary acidity, though you’ll lose the deep, caramelized note. In a pinch, even a light apple cider vinegar can work, but use a little less as it can be quite sharp.
Cranberry Chicken Breast
Make juicy Cranberry Chicken Breast with a sweet-tart glaze in just 30 minutes. This easy, one-pan recipe is perfect for busy nights. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1 tbsp olive oil
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 cup fresh or frozen cranberries
-
1/2 cup chicken broth
-
2 tbsp balsamic vinegar
-
2 tbsp honey or maple syrup
-
1 tsp fresh thyme leaves (or 1/2 tsp dried)
-
1/4 tsp salt (or to taste)
-
1/4 tsp black pepper
-
1 tbsp unsalted butter (optional, for finishing)
Instructions
-
Start by prepping your chicken. Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a rolling pin or the flat side of a meat mallet, gently pound them to an even thickness of about 3/4-inch. This ensures they cook evenly and stay incredibly juicy. Pat them completely dry with paper towels, then season both sides generously with salt and pepper.01
-
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You should hear a satisfying sizzle. Sear them for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. Flip them over and cook for another minute on the other side, then transfer them to a clean plate. They won’t be fully cooked through yet—that’s perfect!02
-
Reduce the heat to medium and add the chopped onion to the same skillet. You’ll notice all those delicious browned bits from the chicken are still in the pan—that’s pure flavor! Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for just 30 more seconds until it becomes fragrant. Be careful not to burn it.03
-
It’s sauce time! Pour in the chicken broth to deglaze the pan, using your wooden spoon to scrape up all those flavorful browned bits. Add the cranberries, balsamic vinegar, honey, and thyme. Bring the mixture to a lively simmer, stirring occasionally. You’ll hear the cranberries start to pop and soften after about 5-7 minutes. This is when the magic happens as the sauce begins to thicken naturally.04
-
Return the chicken breasts and any accumulated juices back to the skillet, nestling them into the cranberry sauce. Reduce the heat to low, cover the skillet, and let it simmer gently for 5-8 minutes. This gentle cooking will finish cooking the chicken through while allowing it to soak up all the incredible flavors of the sauce.05
-
To check for doneness, use an instant-read thermometer inserted into the thickest part of the chicken—it should read 165°F (74°C). If you don't have a thermometer, make a small cut; the juices should run clear. Once cooked, transfer the chicken to a serving platter. For an extra glossy, rich finish, stir the tablespoon of butter into the cranberry sauce until it melts and glistens. Spoon the sauce generously over the chicken and serve immediately.06
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