Balsamic Cranberry Chicken Skillet
Tender, flavorful cranberry chicken with a bit of balsamic vinegar and brown sugar, ready in about 25 minutes. Easy yet elevated and so cozy!
Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 Tablespoon chopped fresh thyme or 2 teaspoons dried
- 1 Tablespoon chopped fresh rosemary or 2 teaspoons dried
- 1/3 cup all-purpose flour
- 1 and 1/2 cups fresh cranberries
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons brown sugar light or dark
- 1 Tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 375°F. Sprinkle both sides of the chicken lightly with salt, pepper, thyme, and rosemary. Place flour in a shallow bowl, and dredge each chicken breast through to coat lightly. Set aside.4 boneless, skinless chicken breasts, kosher salt and black pepper, 1 Tablespoon chopped fresh thyme, 1 Tablespoon chopped fresh rosemary, 1/3 cup all-purpose flour
- Combine cranberries, brown sugar, and balsamic vinegar in a small bowl. Stir well and set aside.1 and 1/2 cups fresh cranberries, 2 Tablespoons balsamic vinegar, 2 Tablespoons brown sugar
- In a cast-iron or other oven-safe skillet, warm olive oil over medium-high heat. When oil is hot, add the chicken. Cook for 2-3 minutes on each side, just until a golden crust develops. They should not be cooked all the way through. Remove pan from the heat.1 Tablespoon extra-virgin olive oil
- Pour the cranberry mixture over the chicken, including the sugar and juices at the bottom of the bowl.
- Transfer pan to the oven, and bake for 15-20 minutes, until chicken is cooked through (165°F) and the cranberries are tender and wrinkled. Serve with additional sprigs of herbs, if desired.
Video
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Notes
- Chicken: For this recipe it's best to use the thicker pieces typically sold simply as chicken breasts in the store. (I often recommend thin-sliced chicken for recipes that cook completely on the stovetop.) You can also use chicken thighs; brown them the same way, but plan on a longer baking time.
- Frozen Cranberries: Fresh cranberries last in the freezer for up to a year! To use them in this recipe, either defrost them in the refrigerator overnight, or simply mix the frozen cranberries with the brown sugar and balsamic vinegar and allow them to marinate on the counter for an extra 10-15 minutes before adding to the chicken.
- No oven safe skillet? Brown the chicken in any skillet you have, then transfer the pieces to a baking dish lightly coated with cooking spray, add the cranberries, and bake as directed.
- Storage: Tuck individual portions or a larger amount in an airtight container in the refrigerator for 3-4 days, then reheat on 50% power in the microwave until warmed through.
Nutrition Estimate
Calories: 377 kcal, Carbohydrates: 20 g, Protein: 49 g, Fat: 10 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.03 g, Cholesterol: 145 mg, Sodium: 267 mg, Potassium: 910 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 189 IU, Vitamin C: 11 mg, Calcium: 37 mg, Iron: 2 mg