Sweet & Savory Cranberry Chicken Recipe

Why You’ll Love This this Sweet & Savory Cranberry Chicken

This cranberry chicken hits that perfect sweet-and-savory spot that makes your taste buds do a little happy dance.

The tangy cranberries balance beautifully with the brown sugar, creating a sauce that’s fancy enough for company but simple enough for a Tuesday night when you’re wondering what on earth to make for dinner.

Plus, it’s basically a one-skillet wonder, which means less cleanup and more time to actually enjoy your meal instead of scrubbing pans like some kind of kitchen martyr.

Ingredients List

Here’s everything you need to whip up this deliciously sweet and tangy cranberry chicken that’ll have your kitchen smelling like autumn magic.

• 1/2 cup all-purpose flour
• 1/4 teaspoon pepper
• 6 boneless skinless chicken breast halves (1 1/2 pounds)
• 3 tablespoons margarine
• 1 cup water
• 1 cup fresh cranberries or 1 cup frozen cranberries (or 1 can whole-berry cranberry sauce)
• 1/2 cup packed brown sugar
• 1 dash ground nutmeg
• 1 tablespoon red wine vinegar (optional)
• Hot cooked rice for serving

Ingredient Health Notes:

• You can swap the margarine for butter or olive oil if you want to avoid processed spreads
• Using fresh or frozen cranberries instead of canned cranberry sauce cuts down on added sugars and preservatives
• Consider reducing the brown sugar by a quarter if you’re watching your sugar intake, the cranberries still pack plenty of natural tartness
• Boneless chicken breasts are lean protein, though thighs would add more flavor if you don’t mind a bit more fat

Step by Step Directions

This cranberry chicken recipe creates a perfect balance of sweet and savory flavors with tender chicken simmered in a rich cranberry glaze.

• Prepare the chicken coating: In a shallow dish, combine 1/2 cup all-purpose flour and 1/4 teaspoon pepper, then dredge each chicken breast half until evenly coated.
• Brown the chicken: Melt 3 tablespoons margarine in a large skillet over medium heat, then brown the chicken breasts on both sides until golden.
• Remove and set aside: Transfer the browned chicken to a plate and keep warm while preparing the cranberry sauce.
• Make the cranberry sauce: In the same skillet, combine 1 cup water, 1 cup cranberries, 1/2 cup packed brown sugar, a dash of ground nutmeg, and 1 tablespoon red wine vinegar (if using).
• Cook the sauce: Stir the mixture and cook for about 5 minutes until the cranberries burst and the sauce begins to thicken.
• Return chicken to skillet: Place the browned chicken back into the skillet with the cranberry sauce.
• Simmer until tender: Cover and simmer for 20-30 minutes, basting the chicken occasionally with the sauce until the chicken is fully cooked and tender. For even more exceptional results with superior heat distribution, consider using an Italian copper braising pot which excels at slow-cooking dishes like this cranberry chicken.
• Serve: Serve the cranberry chicken over hot cooked rice, spooning extra sauce over the top.

Substitutions and Variations

• Spice it up: Add a pinch of cinnamon, some fresh thyme, or even a tiny bit of ginger to complement that nutmeg.
• Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free flour blend, or try almond flour for a slightly nutty coating.
• Frozen cranberry option: Frozen cranberries work just as well as fresh, no need to thaw them first – they’ll burst just the same when they hit that hot skillet.

Additional Things to Serve With This Dish

This cranberry chicken pairs beautifully with so many sides that you’ll be spoiled for choice.

• Roasted vegetables – Brussels sprouts, carrots, or sweet potatoes complement that tangy-sweet sauce perfectly, and honestly, the colors look gorgeous together on the plate.
• Mashed potatoes – Because sometimes you need something creamy and comforting to soak up every last drop of that cranberry goodness.
• Wild rice pilaf – A step up from plain rice, it adds a nutty flavor and chewy texture that makes the whole meal feel more special.
• Green beans almondine – The crunch of toasted almonds and crisp green beans cuts through the richness nicely.
• Simple dinner rolls – Perfect for mopping up sauce, which is basically mandatory with this dish.
• Roasted acorn squash – Fall atmosphere all the way, and the natural sweetness plays so well with those tart cranberries.
• Caesar salad – Sometimes you just need something fresh and crisp to balance out all that saucy comfort food.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some game-changing tips that’ll turn you into a cranberry chicken wizard.

• Pound your chicken to even thickness – Nobody wants dry edges while waiting for thick parts to cook through, and honestly, it’s kind of therapeutic after a long day.
• Don’t skip the browning step – That golden color isn’t just pretty, it’s where all the flavor lives, so resist the urge to rush this part even when you’re starving.
• Fresh cranberries will pop and splatter – Keep a lid nearby or you’ll be finding tiny cranberry bits on your stovetop for weeks, trust me on this one.
• Baste every 10 minutes – Those chicken breasts are basically little flavor sponges, so give them plenty of that gorgeous sauce to soak up.
• Use a meat thermometer – Chicken should hit 165°F internally, because nobody wants to play guessing games with poultry safety.
• Let it rest for 5 minutes before slicing – I know the smell is driving you crazy, but those juices need time to redistribute or they’ll end up on your cutting board instead of in your mouth.
• Double the sauce if you’re serving over rice – You’ll want extra for drizzling, and leftover cranberry sauce mysteriously disappears from the fridge anyway.
• Tent with foil if it’s browning too fast – Sometimes that sauce gets a little enthusiastic and starts caramelizing before the chicken is done.

Nutritional Facts

This protein-packed dish delivers a surprisingly balanced nutritional punch with its lean chicken and antioxidant-rich cranberries.

• Calories: Approximately 285 per serving (without rice)
• Protein: 36 grams – excellent source for muscle maintenance and satiety
• Carbohydrates: 22 grams, primarily from brown sugar and cranberries
• Fat: 6 grams, mostly from margarine used for browning
• Fiber: 1.5 grams from fresh cranberries
• Sugar: 18 grams, mainly from brown sugar and natural fruit sugars
• Sodium: 95 mg (relatively low, but varies with margarine brand)
• Vitamin C: 15% daily value from cranberries – great immune system boost
• Antioxidants: High levels of proanthocyanidins from cranberries, known for urinary tract health
• Iron: 8% daily value, enhanced absorption thanks to vitamin C content
• Potassium: 350 mg, supporting heart health and muscle function
• Added rice increases calories by approximately 150-200 per serving
• Gluten-free option available by substituting all-purpose flour with rice flour or cornstarch

Fun “Did You Know?”

Beyond all those impressive health benefits, cranberry chicken carries some fascinating culinary secrets that’ll make you appreciate this dish even more.

Did you know cranberries are one of only three fruits native to North America? They’re harvested by flooding bogs, making them float to the surface.

The sweet-tart flavor combination in this recipe mirrors traditional Native American cooking, where they’d pair tart berries with game meats.

Cranberries contain natural pectin, which helps thicken your sauce without added ingredients. They’re also naturally antibacterial, helping preserve the dish longer.

This recipe combines centuries of culinary wisdom into one delicious meal!