Sweet and Sour Cranberry Chicken
Elevate your dinner table with the tantalizing flavors of Sweet and Sour Cranberry Chicken, a dish that perfectly balances zesty, tangy, and sweet notes in every bite. This quick and easy recipe features tender, golden-browned chicken breasts simmered in a glossy cranberry-infused sauce made with honey, soy sauce, and a splash of apple cider vinegar. The fresh cranberries burst with vibrancy, while garlic and parsley add a touch of aromatic depth. Ready in just 45 minutes, this one-skillet meal is ideal for weeknight dinners or festive gatherings alike. Serve it over fluffy rice, creamy mashed potatoes, or alongside roasted vegetables for a complete and irresistible meal. A perfect combination of flavors and textures awaits!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh cranberries
- 0.33 cup Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Apple cider vinegar
- 2 cloves Garlic cloves, minced
- 0.5 cup Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Season the chicken breasts on both sides with salt and ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the fresh cranberries, honey, soy sauce, apple cider vinegar, garlic, and chicken broth. Stir to combine.
Bring the cranberry mixture to a simmer and cook for 5-7 minutes, until the cranberries start to soften and burst.
Return the chicken breasts to the skillet, spooning the cranberry sauce over the top. Cover and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the skillet and cook for an additional 2-3 minutes, until the sauce thickens.
Remove the skillet from heat and let the chicken rest for a few minutes. Garnish with chopped fresh parsley before serving.
Serve warm with your choice of accompaniment, such as rice, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 82.3 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2439 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.
