Cranberry Autumn Chicken
Celebrate the flavors of fall with this irresistible Cranberry Autumn Chicken recipe, a perfect blend of sweet and savory. Succulent, golden-seared chicken breasts are simmered in a vibrant homemade cranberry sauce infused with earthy rosemary, thyme, and a hint of cinnamon. Tangy balsamic vinegar, maple syrup, and fresh orange zest elevate the cranberries' natural tartness, creating a rich glaze that clings lovingly to the chicken. Ready in just 45 minutes, this one-skillet meal is ideal for cozy weeknight dinners or holiday gatherings. Garnish with fresh parsley for a burst of color, and serve alongside roasted vegetables or fluffy mashed potatoes for a seasonal feast that’s both comforting and elegant. Perfect for autumn-inspired dinner ideas, this dish is a must-try for fans of bold flavors and wholesome, hearty meals.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 teaspoons Fresh rosemary
- 2 teaspoons Fresh thyme
- 1 tablespoon Unsalted butter
- 2 cups Fresh cranberries
- 1 cup Chicken broth
- 1 tablespoon Balsamic vinegar
- 3 tablespoons Pure maple syrup
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Orange zest
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts on both sides with kosher salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
Lower the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic, rosemary, and thyme. Cook for about 30 seconds, until fragrant.
Add the fresh cranberries, chicken broth, balsamic vinegar, maple syrup, ground cinnamon, and orange zest to the skillet. Stir well and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the cranberry sauce. Spoon some sauce over the chicken to coat.
Cover the skillet with a lid and let the chicken cook for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Stir occasionally to prevent sticking and ensure even cooking.
Once cooked, remove the chicken breasts and let them rest on a serving platter for 5 minutes.
Increase the heat slightly to thicken the cranberry sauce, stirring frequently for around 3-5 minutes. Taste the sauce and adjust seasoning, if needed.
Serve the chicken topped with the cranberry sauce. Garnish with chopped fresh parsley for a pop of color, if desired.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 44.5 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 712 mg | 15% | |
*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.
