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cranberry balsamic chicken served with mashed potatoes and herbs

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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