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Cranberry Chicken Skillet with Rosemary and Maple Glaze Recipe

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4 from 12 reviews

This Cranberry Chicken recipe combines tender boneless skinless chicken breasts with a sweet, tangy, and savory homemade cranberry sauce. Cooked in a single oven-safe skillet, it features a flavorful sauce made with fresh cranberries, maple syrup, Dijon mustard, and brown sugar, finished with aromatic herbs like thyme and rosemary. Perfect for an elegant weeknight dinner or special occasion, this dish offers a delicious blend of flavors and an easy preparation that requires minimal cleanup.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 boneless skinless chicken breasts, about 6 oz. each
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushed rosemary

Sauté and Sauce

  • 2 tablespoons olive oil
  • ½ cup diced yellow onion (1 small onion)
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup pure maple syrup
  • ¼ cup brown sugar
  • 1 tablespoon Dijon mustard
  • 2 cups fresh or frozen cranberries

Optional Garnish

  • Fresh parsley or rosemary sprigs

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready once the chicken is prepared and the sauce is simmered.
  2. Season the Chicken: In a medium bowl, combine the all-purpose flour, kosher salt, black pepper, dried thyme, and crushed rosemary. Add each chicken breast and coat both sides thoroughly with the seasoned flour mixture. Reserve any excess flour mixture for thickening the sauce later.
  3. Brown the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 3 minutes on each side, until both sides are golden brown but not fully cooked. Remove the chicken from the skillet and set aside on a clean plate.
  4. Sauté Aromatics and Flour: Lower the heat to medium in the same skillet. Add the diced onion and cook for 2 to 3 minutes until softened and fragrant. Add the minced garlic and the reserved seasoned flour mixture. Stir continuously and cook for 1 minute to release flavors and deglaze.
  5. Make the Sauce: Pour in the chicken broth, maple syrup, brown sugar, and Dijon mustard. Stir well, scraping the browned bits from the skillet bottom to incorporate all flavors. Add the cranberries and bring the mixture to a simmer. Allow the sauce to cook for 7 to 8 minutes until the cranberries soften, burst, and the sauce thickens slightly.
  6. Add Chicken and Bake: Nestle the partially cooked chicken breasts back into the skillet, submerging them slightly in the sauce. Carefully transfer the skillet to the preheated oven and bake for 15 to 20 minutes or until the internal temperature of the chicken reaches 165°F (74°C), indicating it is fully cooked.
  7. Rest and Serve: Remove the skillet from the oven and allow the chicken to rest for a few minutes. Spoon the flavorful cranberry sauce over the chicken, garnish with fresh parsley or rosemary if desired, and serve warm.

Notes

  • Use an oven-safe skillet to transfer directly from stovetop to oven without transferring contents.
  • Depending on the size of chicken breasts, cooking time may vary slightly; always check for internal temperature of 165°F.
  • Frozen cranberries can be used in place of fresh if fresh are unavailable; no need to thaw before cooking.
  • For a thicker sauce, cook the sauce a bit longer before adding chicken or add a teaspoon of cornstarch slurry if needed.
  • Leftover cranberry chicken can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cranberry-chicken-skillet-with-rosemary-and-maple-glaze-recipe/