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Cranberry Chicken

Tender chicken breasts coated in a sweet-tart cranberry glaze, ready in under 45 minutes for an elegant yet easy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh or frozen cranberries
  • 1 cup chicken broth
  • 1/2 cup cranberry juice unsweetened or lightly sweetened
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Equipment

  • Large skillet or saute pan
  • Measuring cups and spoons
  • Meat thermometer
  • Wooden spoon or silicone spatula
  • Cutting board and sharp knife
  • Small bowl for whisking

Method
 

  1. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  3. Add the chicken breasts to the skillet and sear without moving for 4 to 5 minutes per side until golden brown.
  4. Remove the chicken from the skillet and set aside on a clean plate.
  5. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
  6. Add the cranberries to the skillet and stir for 1 minute to release their juices.
  7. Pour in the chicken broth and cranberry juice, then stir in the maple syrup, Dijon mustard, and dried thyme until combined.
  8. Return the chicken breasts to the skillet, reduce heat to medium, and simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  9. Meanwhile, whisk the cornstarch and cold water together in a small bowl until smooth.
  10. Push the chicken to the side and pour the cornstarch slurry into the sauce, stirring constantly for about 1 minute until the sauce thickens.
  11. Remove the skillet from heat and let the chicken rest in the sauce for 2 minutes before serving.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F and let it rest for 2 minutes before serving.