Cranberry Balsamic Chicken Recipe

Cranberry Balsamic Chicken brings sweet, tart, and savory flavors together in one pan. It cooks fast and works for weeknights or small gatherings. Many readers on homeandfiesta ask for chicken dinners that need few steps. This recipe does that. The sauce thickens on its own, and you can use fresh or frozen cranberries.

Cranberry Balsamic Chicken

What Is Cranberry Balsamic Chicken?

• It’s seared chicken cooked in a mix of balsamic vinegar, cranberries, garlic, and herbs.
• The sauce reduces into a glossy, sweet-tart glaze.
• You can use chicken breasts, thighs, or tenderloins.

Ingredients You Need

Chicken
• 4 boneless chicken breasts (about 2 pounds)
OR
• 6 boneless chicken thighs (about 1.5 pounds)

Sauce base
• 1/3 cup balsamic vinegar
• 1/2 cup chicken broth
• 1/3 cup honey
• 4 cloves garlic, minced

Cranberries
• 1 1/2 cups fresh or frozen cranberries

Herbs + seasoning
• 1 teaspoon dried rosemary or thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional
• 1 tablespoon butter (to finish the sauce)
• 1 teaspoon orange zest (for brightness)

How to Make Cranberry Balsamic Chicken

Full step-by-step instructions

1. Prep the chicken
   Pat 4 chicken breasts (or 6 thighs) dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat the pan
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear the chicken
   Add the chicken to the hot skillet. Cook 4–6 minutes per side, until golden brown. Cooking time depends on thickness. Remove the chicken to a plate and set aside. (It will finish cooking in the sauce.)
4. Cook the garlic
   Lower the heat to medium. Add 4 minced garlic cloves to the skillet. Cook 30 seconds while stirring, just until fragrant. Don’t let the garlic brown.
5. Deglaze and add sauce ingredients
   Pour in 1/3 cup balsamic vinegar and 1/2 cup chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen browned bits. Add 1/3 cup honey and 1 1/2 cups cranberries (fresh or frozen). Stir to combine.
6. Simmer the sauce
   Bring the mixture to a simmer. Reduce heat to medium-low. Let it cook, uncovered, for about 8–12 minutes. Stir occasionally. The cranberries will soften and burst. The liquid will reduce into a glossy sauce.
7. Return the chicken to the pan
   Nestle the seared chicken back into the sauce. Spoon sauce over each piece. Simmer 3–5 more minutes, until the chicken reaches 165°F at the thickest part or is cooked through.
8. Finish the sauce
   Stir in 1 teaspoon dried rosemary or thyme. If you like, add 1 tablespoon butter and 1 teaspoon orange zest for a richer, brighter finish. Taste and add more salt or honey if needed.
9. Serve
   Spoon extra sauce and cranberries over the chicken. Serve with mashed potatoes, rice, or roasted vegetables.

Quick tips

• If the sauce is too thin, simmer a few more minutes to reduce it.
• If the sauce is too thick, add a splash of broth.
• Use a thermometer to check the chicken’s internal temp (165°F).
• Work in batches when searing if your skillet is small. This keeps the chicken from steaming.

Why This Recipe Works

• Searing the chicken first locks in moisture and builds flavor.
• Balsamic vinegar and honey balance the tart cranberries.
• The sauce thickens without extra steps because it reduces as it cooks.

Serving Suggestions

• Serve with mashed potatoes, rice, or couscous.
• Add roasted carrots, broccoli, or green beans on the side.
• Spoon extra sauce over everything for more flavor.

Recipe FAQs

1. Can I use frozen cranberries?
Yes. They break down the same and thicken the sauce.

2. Can I make this ahead?
Yes. Reheat on the stove with a splash of broth.

3. Can I use chicken thighs?
Yes. Thighs stay tender and work well with longer cooking.

4. How do I thicken the sauce?
Let it simmer uncovered for a few minutes.

5. Can I double the sauce?
Yes. Add more broth and vinegar, then reduce longer.

Conclusion & Next Steps

Cranberry Balsamic Chicken gives you a simple dinner with bold flavor and quick steps. You can adjust the sweetness, use fresh or frozen cranberries, and switch between breasts or thighs. It works for weeknights and small gatherings.

If you want more easy meals, homeandfiesta shares simple chicken and skillet recipes that use the same method. Try a few and build your own weekly plan.

Related Recipes

Try also:

Garlic Butter Steak Bites Recipe

Creamy Mushroom Chicken Recipe

Lemon Herb Baked Salmon

Cranberry Balsamic Chicken Recipe

This Cranberry Balsamic Chicken is a savory-sweet, holiday-inspired dish made with juicy pan-seared chicken simmered in a rich balsamic cranberry sauce. The tangy balsamic, fresh herbs, and bursts of cranberry create a perfectly balanced glaze that feels festive yet easy enough for weeknights. Elegant, flavorful, and ready in under 30 minutes—it's a beautiful seasonal dinner your family will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 355 kcal

Ingredients

  

Chicken

• 4 boneless chicken breasts about 2 pounds
• OR
• 6 boneless chicken thighs about 1.5 pounds

Sauce base

• 1/3 cup balsamic vinegar
• 1/2 cup chicken broth
• 1/3 cup honey
• 4 cloves garlic minced

Cranberries

• 1 1/2 cups fresh or frozen cranberries

Herbs + seasoning

• 1 teaspoon dried rosemary or thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional

• 1 tablespoon butter to finish the sauce
• 1 teaspoon orange zest for brightness

Instructions  

Prep the chicken

• Pat 4 chicken breasts (or 6 thighs) dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat the pan

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.

Sear the chicken

• Add the chicken to the hot skillet. Cook 4–6 minutes per side, until golden brown. Cooking time depends on thickness. Remove the chicken to a plate and set aside. (It will finish cooking in the sauce.)

Cook the garlic

• Lower the heat to medium. Add 4 minced garlic cloves to the skillet. Cook 30 seconds while stirring, just until fragrant. Don’t let the garlic brown.

Deglaze and add sauce ingredients

• Pour in 1/3 cup balsamic vinegar and 1/2 cup chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen browned bits. Add 1/3 cup honey and 1 1/2 cups cranberries (fresh or frozen). Stir to combine.

Simmer the sauce

• Bring the mixture to a simmer. Reduce heat to medium-low. Let it cook, uncovered, for about 8–12 minutes. Stir occasionally. The cranberries will soften and burst. The liquid will reduce into a glossy sauce.

Return the chicken to the pan

• Nestle the seared chicken back into the sauce. Spoon sauce over each piece. Simmer 3–5 more minutes, until the chicken reaches 165°F at the thickest part or is cooked through.

Finish the sauce

• Stir in 1 teaspoon dried rosemary or thyme. If you like, add 1 tablespoon butter and 1 teaspoon orange zest for a richer, brighter finish. Taste and add more salt or honey if needed.

Serve

• Spoon extra sauce and cranberries over the chicken. Serve with mashed potatoes, rice, or roasted vegetables.

Video

Notes

📝 Notes

• Use chicken thighs for best tenderness.
• Swap fresh cranberries with frozen if needed.
• Add a splash of broth if sauce reduces too quickly.
• Balance sweetness by adjusting honey to taste.
• Sear chicken well for deeper flavor.
• Simmer gently to avoid drying out the chicken.
• Serve with rice, mashed potatoes, or roasted veggies.
• Store leftovers in the fridge for up to 3 days.

🍽️ Nutrition Facts (Per Serving)

Calories: 355
Carbohydrates: 22g
Fiber: 2g
Sugars: 16g
Protein: 28g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 410mg
Potassium: 520mg
Calcium: 30mg
Iron: 1.6mg

Keyword Cranberry Balsamic Chicken Recipe