Description
Elevate your weeknight dinner with this sophisticated Cranberry Balsamic Chicken. This one-pan skillet dish features juicy, pan-seared chicken breasts smothered in a glossy, reduction-style sauce made from tangy balsamic vinegar, fresh cranberries, orange, and fragrant rosemary. It offers the perfect balance of savory, sweet, and tart notes, making it a reliable and quick meal that delivers restaurant-quality flavor without any alcohol or complex techniques.
Ingredients
4 chicken breasts (pounded to even thickness)
2 tablespoons olive or avocado oil
3 cloves garlic, finely chopped
1.5 cups fresh cranberries (or 1 cup dried, rehydrated)
2 sprigs fresh rosemary
1/2 cup low-sodium chicken broth
1/3 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons high-quality balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Season chicken breasts generously with salt and pepper on both sides.
Pound the thickest parts of the chicken to ensure even cooking.
Heat the oil in a large skillet over medium-high heat.
Sear the chicken until golden brown and cooked through, about 5-6 minutes per side, then remove and set aside.
In the same skillet, add the garlic and sauté until fragrant.
Add the cranberries, chicken broth, orange juice, orange zest, balsamic vinegar, honey, and mustard.
Stir in the rosemary sprigs and simmer the sauce until it thickens and reduces into a glossy glaze.
Return the chicken to the skillet, coating it thoroughly with the sauce, and heat through for 1-2 minutes before serving.
Notes
Ensure you pound the chicken to an even thickness to avoid overcooking the thinner edges. If using dried cranberries, rehydrate them in warm water for 10 minutes prior to cooking. Adjust the honey amount if you prefer a more tart flavor profile. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Chicken Recipes
- Method: Pan-searing and reduction
- Cuisine: Modern Fusion