Description
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 310
- Sugar: 9g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
