Scarlet Chicken
Transform your dinner table with the dazzling flavors of Scarlet Chicken, a dish that perfectly balances savory and sweet notes in every bite. This vibrant recipe pairs tender, seared chicken breasts with a luscious, ruby-red cranberry sauce infused with honey, fresh orange juice, and the warm aroma of cinnamon and rosemary. A touch of smoked paprika and garlic adds depth, while a cornstarch slurry ensures the sauce is silky and rich. Ready in just 50 minutes, this elegant yet easy recipe is ideal for a weeknight pick-me-up or a festive holiday main course. Serve it over wild rice, mashed potatoes, or roasted vegetables for a wholesome and visually striking meal that leaves everyone asking for seconds. Keywords: Scarlet Chicken, cranberry chicken recipe, savory-sweet chicken, quick dinner recipes, holiday chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh cranberries
- 0.25 cup honey
- 0.5 cup orange juice
- 0.5 cup low-sodium chicken broth
- 2 pieces garlic cloves, minced
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the chicken breasts with salt, black pepper, and smoked paprika on both sides.
In a large skillet or sauté pan, heat olive oil over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown but not cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Add fresh cranberries, honey, orange juice, chicken broth, ground cinnamon, and rosemary to the skillet. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the cranberry sauce simmer for 5 minutes until the cranberries burst and the sauce thickens slightly.
Return the chicken breasts to the skillet, nestling them into the cranberry sauce. Cover the skillet and let the chicken cook over low heat for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the skillet to thicken the sauce, cooking for an additional 2-3 minutes.
Remove the skillet from heat and serve the Scarlet Chicken with your choice of side dishes, such as wild rice, mashed potatoes, or roasted vegetables. Spoon extra cranberry sauce over each chicken breast for a burst of flavor.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 76.9 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2458 mg | 52% | |
*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.
