When fresh cranberries start appearing in stores, this cranberry chicken recipe jumps to the top of my dinner rotation. It’s the perfect cozy fall dish. I simmer juicy chicken breasts in a tangy-sweet sauce made with real cranberries, red wine, butter, and warm spices. I’ve made this dish for everything from weeknight dinners to small holiday gatherings, and it always gets rave reviews!
Top Reader Reviews
Wonderful recipe! I would recommend using the whole bag of cranberries and garnish with a sprinkle of Gorgonzola cheese! Delish
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I used boneless skinless chicken thighs. I used Orsnge Juice instead of water. I added minced garlic to onions while sauteeing. Otherwise, same recipe. Very tasty! My husband liked it & he doesn’t eat cranberry sauce!
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Chicken Breast with Fresh Cranberry Sauce
I first created this chicken breast recipe as a way to use up extra fresh cranberries after Thanksgiving, and now I make it all winter long. The sweet-tart cranberry sauce tastes even better the next day, which makes this a perfect make-ahead dish for holiday dinner parties.
While I love serving this easy cranberry chicken during the colder months, it’s too flavorful to save just for the holidays. The combination of tender chicken with a rich cranberry pan sauce feels comforting and festive, but it’s ready in under 45 minutes with simple ingredients!
P.S. The sauce tastes great on leftover Thanksgiving chicken, too! Just warm it up in the pan and serve!
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Fresh vs Frozen Cranberries
I’ve tested this chicken recipe with both fresh and frozen cranberries, and while both work well, I always prefer using fresh when they’re in season (typically October through December). They burst more evenly and create a slightly brighter sauce.
Cranberry Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- ⅓ cup all-purpose flour (*)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (6-8 ounces each**)
- ¼ cup unsalted butter (½ stick, divided)
- ¼ red onion (thinly sliced)
- ½ cup dry red wine (or water***)
- ½ cup water
- 1 cup cranberries (fresh or frozen)
- ½ cup brown sugar
- ⅛ teaspoon ground nutmeg
Instructions
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken through the flour mixture.⅓ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 boneless, skinless chicken breasts
- In a skillet set over medium-high heat, melt 2 tablespoons of the butter. Brown the chicken on both sides. Remove to a plate and keep warm under foil.¼ cup unsalted butter
- Reduce the heat to medium. Melt the remaining butter in the skillet, then add the onion and sauté for 4-5 minutes, until softened.¼ red onion
- Splash in the wine (or water) and bring it to a simmer for about 2 minutes, allowing it to reduce by half.½ cup dry red wine
- Add the water, cranberries, brown sugar, and nutmeg to the skillet. Cook for about 5 minutes, stirring occasionally, until the berries begin to burst.½ cup water, 1 cup cranberries, ½ cup brown sugar, ⅛ teaspoon ground nutmeg
- Return the chicken to the skillet. Cover and simmer for 20-30 minutes, basting occasionally with the sauce, until chicken is cooked through to 165°F.
Notes
- If you’d like to have a sweeter sauce, add in a bit of maple syrup or honey.
- Herbs like rosemary, sage, or thyme would add a lovely earthy freshness to the dish.
- Frozen cranberries may need an extra 2-3 minutes of cooking to reach the same saucy consistency.
- For a chunkier sauce, lightly mash a few berries as they burst; for a smoother finish, blend the sauce before adding the chicken back.
- Chicken is fully cooked when it reaches 165°F at the thickest point.
- If you prefer a richer glaze, let the sauce simmer uncovered for the last 5 minutes or stir in a cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water).
- I’ve used the sauce from this recipe with leftover turkey from Thanksgiving and it was absolutely amazing. I recommend trying it out with your leftovers this year!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Cranberry Chicken Step by Step
Prep: Gather the list of ingredients for this one-skillet chicken recipe. Slice the onions, and let the chicken breast sit on the counter top while you prep. Chicken will cook more evenly starting from room temperature, versus coming straight out of the fridge.
Combine Flour: In a shallow dish, combine ⅓ cup of all-purpose flour with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Dredge the Chicken: Dredge 4 boneless, skinless chicken breasts through the flour mixture. Shake off any excess so you don’t end up with floury chicken breasts.
Sear the Chicken: In a skillet set over medium-high heat, melt 2 tablespoons of unsalted butter. Brown the chicken on both sides. Remove to a plate and keep warm under foil. You don’t need to cook the chicken through at this point; it will finish cooking in the sauce later on.
Sauté the Onions: Reduce the heat to medium. Then melt the remaining 2 tablespoons of unsalted butter in the same skillet. Add ¼ of thinly sliced red onion and sauté for 4-5 minutes, until softened.
Deglaze: Splash in ½ cup of dry red wine (or use water) and bring it to a simmer for about 2 minutes, allowing it to deglaze and reduce by half. Gently scrape up any browned bits off the pan to mixing the sauce.
Make the Cranberry Sauce: Next, add ½ cup of water, 1 cup of cranberries, ½ cup of brown sugar, and ⅛ teaspoon of ground nutmeg to the skillet. Cook for about 5 minutes, stirring occasionally, until the berries begin to burst. If using frozen berries, this may take a bit longer.
Simmer: Finally, return the browned chicken breast to the skillet with the cranberries. Cover and simmer for 20-30 minutes, basting occasionally with the sauce, until chicken is cooked through to 165°F. For a thicker sauce, simmer uncovered for the last 5 minutes, or add a cornstarch slurry (1 teaspoon of cornstarch and 2 teaspoons of water).
How to Store, Freeze, and Reheat
Store leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a cast iron pan set over medium-low heat until warmed through. I like to add a splash of water, wine, or orange juice to rehydrate the cranberry sauce.
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