Ingredients (Serves 4)
For the chicken:
- 4 chicken breasts or thighs
- 1–2 tbsp olive oil
- Salt & black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp paprika (optional)
For the cranberry balsamic sauce:
- 1 cup fresh or frozen cranberries
- ⅓ cup balsamic vinegar
- ¼ cup honey or maple syrup
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (or ½ tsp dried)
- 1–2 tbsp butter (to finish)
Optional add-ins:
- Orange zest or juice (amazing with cranberry!)
- A splash of red wine
- A pinch of chili flakes for heat
Instructions
1. Season & sear the chicken
- Pat chicken dry.
- Season with salt, pepper, garlic powder, thyme, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sear 4–5 minutes per side until golden.
- Remove from the skillet and set aside (it will finish cooking in the sauce).
2. Make the cranberry balsamic sauce
- In the same skillet, add garlic and sauté 30 seconds.
- Add cranberries, balsamic vinegar, honey, and broth.
- Bring to a simmer and cook 4–6 minutes until cranberries begin to soften and burst.
- Add thyme or rosemary.
(If using orange juice/zest, add it now.)
3. Finish the chicken
- Return chicken to the skillet.
- Spoon sauce over the top.
- Simmer 6–10 minutes until chicken is cooked through and the sauce thickens.
- Stir in 1–2 tbsp butter for a glossy, silky finish.
Serving Ideas
✨ Serve over mashed potatoes, wild rice, couscous, or roasted veggies
✨ Top with extra cranberries or fresh herbs
✨ Great holiday-season dinner but delicious year-round
If you want, I can also give you:
• a printable recipe card
• a one-pan meal-prep version
• a sweeter or more savory variation
• a keto adaptation
