Cranberry Chicken

Name: Cranberry Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 500 g boneless chicken breast; 1 tsp salt; 0.5 tbsp freshly ground black pepper; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary; 1 tbsp lemon juice; 2 tbsp cornflour; 4 tbsp cranberry sauce; 1 tbsp apple cider vinegar; 1 tbsp honey; 2 tbsp olive oil; 2 tbsp butter; 1 tbsp garlic, finely chopped; 1 cup onion, finely chopped; 1 cup chicken or vegetable broth

by Leena Kohli (@leenakohli)

Prep Time

30min

Cook Time

30min

Total Time

1hr

American Dinner Main Course Nut-Free Non-Vegetarian

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

4 Servings

(1 serving = 1 plate)

For Marination

500g
boneless chicken breast
1tsp
salt
1/2tbsp
freshly ground black pepper
1tbsp
olive oil
1tbsp
chopped fresh rosemary
1tbsp
lemon juice
2tbsp
cornflour

For Sauce

4tbsp
cranberry sauce
1tbsp
apple cider vinegar
1tbsp
honey

For Cooking

2tbsp
olive oil
2tbsp
butter
1tbsp
garlic, finely chopped
1cup
onion, finely chopped
1cup
chicken 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.