Cranberries Chicken Cutlet
Elevate your weeknight dinner routine with this Cranberries Chicken Cutlet recipe, a perfect balance of savory and sweet flavors. Tender, pan-seared chicken cutlets are coated in a light seasoning blend and served with a luscious cranberry-orange sauce, infused with the natural sweetness of honey and the subtle warmth of fresh thyme. The tangy dried cranberries are softened in a buttery pan sauce made with chicken broth and fresh orange juice, creating a vibrant glaze that beautifully complements the golden-brown chicken. Ready in just 40 minutes, this easy yet elegant dish is perfect for both family meals and festive occasions. Pair it with a side of roasted vegetables or fluffy mashed potatoes for a truly delightful dining experience.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 0.5 cup Dried cranberries
- 0.5 cup Chicken broth
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 0.25 cup Fresh orange juice
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme (optional)
Instructions
Slice each chicken breast in half horizontally to create thin cutlets.
In a shallow bowl, mix the flour, salt, black pepper, and garlic powder.
Dredge the chicken cutlets in the flour mixture, coating both sides, and shake off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter. Allow it to melt.
Stir in the dried cranberries and chicken broth. Let it simmer for 3-4 minutes until the cranberries begin to soften.
Add the orange juice, honey, and fresh thyme (if using). Stir well and let the sauce simmer for another 2-3 minutes to thicken slightly.
Return the chicken cutlets to the skillet, spooning the cranberry sauce over the top. Let the chicken heat through for 2-3 minutes.
Remove from heat and serve the Cranberries Chicken Cutlet warm. Garnish with extra thyme or orange zest, if desired.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 69.7 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1216 mg | 26% | |
*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.
