The Cranberry Chicken recipe is great when you want a quick and delicious meal that combines the savoury taste of chicken with the sweet and tangy flavour of cranberries. This dish is easy to make, yet it looks and tastes special, making it perfect for busy weeknights or when you’re...
Ingredients
For Marination
- 500gboneless chicken breast
- 1tspsalt
- 1/2tbspfreshly ground black pepper
- 1tbspolive oil
- 1tbspchopped fresh rosemary
- 1tbsplemon juice
- 2tbspcornflour
For Sauce
- 4tbspcranberry sauce
- 1tbspapple cider vinegar
- 1tbsphoney
For Cooking
- 2tbspolive oil
- 2tbspbutter
- 1tbspgarlic, finely chopped
- 1cuponion, finely chopped
- 1cupchicken or vegetable broth
How to make Cranberry Chicken
Marinate the Chicken
Pat the chicken breasts dry with paper towels and cut them into 2-inch cubes.
In a mixing bowl, combine the chicken cubes with salt, freshly ground black pepper, olive oil, rosemary, lemon juice, and cornflour. Toss well to ensure the chicken is evenly coated.
Allow the chicken to marinate for 20-30 minutes to absorb the flavours.
Prepare the Sauce
In a small bowl, whisk together the cranberry sauce, apple cider vinegar, and honey until smooth. Set aside.
Cook the Chicken
Heat the olive oil in a large skillet over medium heat.
Add the marinated chicken cubes to the skillet, spacing them out evenly. Sear each side for 4-5 minutes until golden brown.
Once seared, remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and start bubbling.
Add the finely chopped garlic and sauté for 1-2 minutes until fragrant.
Add the chopped onions and cook until they soften and begin to brown, stirring occasionally.
Gradually pour in the chicken broth, whisking to combine it with the onions and garlic.
Return the seared chicken to the skillet and cook for an additional 2-3 minutes over medium-low heat.
Pour the prepared cranberry sauce mixture over the chicken, stirring gently to coat the chicken evenly with the sauce.
Lower the heat to medium-low, cover the skillet, and simmer for 8-10 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.
Once cooked, remove the skillet from heat.
Serve the Cranberry Chicken hot, garnished with a sprig of fresh rosemary. Pair with sides like mashed potatoes, steamed vegetables, or rice for a complete meal.
Tips & Tricks
For added texture and flavour, toss in a few whole cranberries to the sauce.
Ensure the skillet is hot before adding the chicken to sear it quickly, locking in juices and creating a nice crust. Avoid overcrowding the pan to maintain heat and achieve an even sear.
Taste the sauce before simmering. Adjust the sweetness with more vinegar or lemon juice, and the tanginess with extra honey as needed.
If chicken broth isn’t available, substitute it with water and a bouillon cube for a similar depth of flavour.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨