Chicken with Dried Cranberries and Tarragon
Elevate your weeknight dinners with this elegant and flavorful Chicken with Dried Cranberries and Tarragon! Tender, pan-seared chicken breasts are simmered in a luscious sauce made with savory chicken stock, dry white wine, and a touch of heavy cream, perfectly balanced by the natural sweetness of dried cranberries and the delicate, anise-like aroma of fresh tarragon. This one-skillet dish comes together in just 40 minutes, making it ideal for busy nights yet special enough to impress guests. Serve it over fluffy rice or alongside roasted vegetables to soak up every drop of the rich, herbaceous sauce. With its vibrant blend of sweet, savory, and creamy flavors, this dish is sure to become a dinner favorite! Keywords: chicken with cranberries, tarragon chicken recipe, skillet chicken dinner, easy chicken recipe, dried cranberry recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup chicken stock
- 0.5 cup dry white wine
- 0.5 cup dried cranberries
- 2 tablespoons fresh tarragon leaves, chopped
- 0.25 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts on both sides with half of the salt and black pepper.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat.
Sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent and softened, about 4-5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Deglaze the skillet by pouring in the chicken stock and white wine, scraping up any browned bits from the bottom of the pan.
Stir in the dried cranberries and tarragon, then return the chicken breasts to the skillet.
Lower the heat to a simmer, cover, and cook for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and keep warm on a plate covered with foil.
Reduce the sauce slightly over medium heat, then stir in the heavy cream. Cook for an additional 2 minutes until the sauce is smooth and slightly thickened.
Season the sauce with the remaining salt and black pepper. Taste and adjust seasoning as needed.
Serve the chicken with the sauce drizzled on top, and garnish with additional tarragon leaves if desired.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 53.9 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
