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5 from 5 votes

Cranberry Chicken Recipe

This easy cranberry chicken recipe is made with juicy chicken breasts simmered in a buttery cranberry sauce with red wine, brown sugar, and warm spices. It’s the perfect cozy dinner for weeknights or holiday gatherings — comforting, festive, and ready in under 45 minutes.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 553kcal
Author: Becky Hardin

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
    a chicken breast dredged in the flour, salt, and pepper mixture in a white bowl.
  • 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
    4 browned chicken breasts in a cast iron pan.
  • 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
    sautéed onions in a cast iron skillet with a wooden spoon.
  • 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
    wine added to sautéed onions in a cast iron skillet with a wooden spoon.
  • 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
    cranberries and brown sugar added to onions and wine in a cast iron pan with a wooden spoon.
  • 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.
    chicken added to sautéed onions and cranberries in a cast iron skillet.

Notes

*To make this dish gluten-free, swap the all-purpose flour for gluten-free 1:1 flour.
**I use boneless, skinless chicken breasts for this recipe, but you can use chicken thighs if you wish. Just brown them for a few minutes longer to ensure they cook through.
***A dry red wine is any red wine that is not sweet. I like Merlot, Pinot Noir, or Cabernet Sauvignon. You can also use red cooking wine or a splash of apple cider vinegar or orange juice for an alcohol-free option.
Tip:
  • 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!
Storage: Store cranberry chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 553kcal | Carbohydrates: 39g | Protein: 52g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 426mg | Potassium: 956mg | Fiber: 1g | Sugar: 28g | Vitamin A: 441IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg