A warm, vibrant dish featuring tender chicken, tart cranberries, and a glossy balsamic glaze. It comes together quickly yet feels refined enough for a special meal, making it ideal for cozy fall and winter cooking.
Why You’ll Love This Recipe
This balsamic cranberry chicken skillet delivers a balance of sweet, tart, and savory flavors that complement each other beautifully. The cranberries soften into a bright, tangy sauce, while the chicken develops a light crust during searing and finishes perfectly in the oven. It’s a simple one-pan meal that looks elegant, tastes rich, and works wonderfully for weeknights or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh rosemary or 2 teaspoons dried rosemary
1/3 cup all-purpose flour
1 1/2 cups fresh cranberries
2 tablespoons balsamic vinegar
2 tablespoons light or dark brown sugar
1 tablespoon extra virgin olive oil
Directions
Preheat your oven to 375°F.
Season both sides of the chicken breasts with salt, pepper, thyme, and rosemary.
Place the flour in a shallow bowl and lightly dredge each seasoned chicken breast.
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the chicken for 2–3 minutes per side until a light golden crust forms. Remove the skillet from the heat.
In a small bowl, mix the cranberries with balsamic vinegar and brown sugar. Stir well.
Spoon the cranberry mixture over the chicken, including any juices.
Transfer the skillet to the oven and bake for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the cranberries become tender and wrinkled.
Serve warm, garnished with additional herbs if desired.
Substitute chicken thighs for a richer, juicier cut; increase baking time slightly.
Omit the flour for a gluten-free version.
Use dried cranberries only if necessary, but reduce added sugar and expect a thicker, sweeter result.
Add a splash of orange juice or zest for a citrusy twist.
Incorporate sautéed shallots or onions for extra depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave at 50% power or warm in a covered skillet over low heat until heated through. The cranberry sauce will thicken slightly as it chills but loosens when reheated.
FAQs
How do I keep the chicken juicy?
Avoid overcooking. Remove the chicken from the oven as soon as it reaches 165°F.
Can I use frozen cranberries?
Yes. Use them straight from the freezer, but allow an extra 10–15 minutes of marinating with the brown sugar and balsamic.
Can I make this without an oven-safe skillet?
Yes. Sear the chicken in any skillet, then transfer it to a lightly greased baking dish, add the cranberries, and bake as directed.
Can I prepare this ahead of time?
You can season and dredge the chicken ahead, and mix the cranberry topping in advance. Cook just before serving.
Can I use chicken tenderloins?
Yes, but reduce baking time because they cook faster.
What side dishes pair well with this?
It pairs beautifully with rice blends, roasted vegetables, salads, or crusty bread.
Can I double the recipe?
Yes. Sear chicken in batches and bake in a larger dish if needed.
Is this recipe dairy-free?
Yes, it contains no dairy.
Can I omit the herbs?
You can, but thyme and rosemary add important flavor. Substitute with other compatible herbs if preferred.
How thick should the sauce be?
It should be slightly syrupy with softened cranberries. If you want it thicker, simmer the sauce for a few minutes after baking.
Conclusion
This balsamic cranberry chicken skillet offers a stunning combination of color and flavor in a simple one-pan recipe. With minimal ingredients and quick preparation, it delivers an elevated meal perfect for weeknights, gatherings, or seasonal cooking. Enjoy its warm, tangy, savory profile alongside your favorite sides for a wholesome and memorable dish.
A one-pan dish featuring juicy chicken breasts seared and baked with fresh cranberries, balsamic vinegar, and herbs for a vibrant sweet-savory meal perfect for fall and winter.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh rosemary or 2 teaspoons dried rosemary
1/3 cup all-purpose flour
1 1/2 cups fresh cranberries
2 tablespoons balsamic vinegar
2 tablespoons light or dark brown sugar
1 tablespoon extra virgin olive oil
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, pepper, thyme, and rosemary.
Place the flour in a shallow bowl and lightly dredge each seasoned chicken breast.
In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden.
Remove the skillet from heat. In a small bowl, mix cranberries with balsamic vinegar and brown sugar.
Spoon the cranberry mixture over the chicken, including any juices.
Transfer the skillet to the oven and bake for 15–20 minutes, or until chicken reaches 165°F (74°C) and cranberries are soft.
Serve warm, garnished with extra herbs if desired.
Notes
Use fresh or frozen cranberries—no need to thaw frozen, just marinate longer.
Omit the flour for a gluten-free version.
Add orange zest for a bright citrus flavor boost.
Use chicken thighs for a richer taste and adjust baking time accordingly.
Let the sauce simmer post-bake if you prefer a thicker consistency.
