Cranberry Chicken

Add some color to tonight’s dinner with this simple, tasty Cranberry Chicken. This tangy, creamy chicken has only a few main ingredients. This makes it a perfect holiday or weeknight dinner for enjoying a meal with the family.

cranberry chicken, garnished, in a large pan

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This dish contains the perfect combination of savory chicken, simmered in oil, browned to perfection, with the bright, sweet tartness of strikingly fresh red cranberries. The most irresistible part of this chicken is the skin. It gets cooked to perfection in simmering oil, seasoned with the always reliable combination of salt and pepper.

What makes this chicken really special is the delectable sauce that envelops it. It is a delicious concoction of garlic, white wine, and fresh rosemary that infuses into the chicken.Your family will be cleaning this chicken off the bone!

Cranberry Chicken is a family friendly meal that has the perfect look for Holiday dinner! The rosemary and cranberry goes perfect with a mashed potato side. Feel free to use another grain such as orzo or rice. You can even use quinoa and a gluten-free flour blend for any of our gluten-free friends out there. No matter what you use, the taste is undeniably good!

Ingredients to Make Cranberry Chicken:

  • Cranberries—Use fresh for the best taste and aesthetic if they are in season. Do not overcook or they will burst and cause the sauce to turn red.
  • Rosemary—Fresh rosemary sprigs make a beautiful garnish.
  • Chicken thighs—Feel free to substitute for a different cut of chicken such as boneless breast.
  • Flour— Thickens the sauce to make a nice thick gravy.

How to Make Cranberry Chicken

In a large skillet, heat olive oil on medium heat. Once hot, add the chicken, sprinkle with salt and pepper and cook until browned on both sides, about seven minutes each. Remove from the skillet and set aside. 

In a small bowl whisk together the chicken broth and flour, pour into the skillet and use a spatula to scrape up any leftover chicken bits. Add in white wine, garlic, and rosemary. Stir continually until sauce begins to thicken, about five minutes. 

Add the chicken back to the skillet and simmer for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees. Add in cranberries and cook until just warmed for about a minute or two. Remove from heat and serve. 

Notes & Tips

Substitutions:

  • Chicken thighs: chicken thighs are used in this recipe for the crispy skin but you can use chicken breasts if preferred.
  • Rosemary: fresh is best, but dried rosemary can be used if need be.
  • Flour: the flour can be substituted with cornstarch to make this a gluten free chicken recipe.
  • Add-ins: add some orange zest if you love the cranberry orange flavor combination.

How to Store Cranberry Chicken:

Refrigerator: Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.

Freezer: Freeze leftovers in an airtight freezer ziplock bag for up to two months. Thaw in the refrigerator a day before then follow the reheating instructions above.

cranberry chicken plated with roll and mashed potatoes

FAQs

Can I use frozen cranberries?

If you are looking to make this dish when cranberries are out of season, frozen cranberries are fine to use, just make sure you allow them to thaw before adding.

What should I serve with Cranberry Chicken?

This Cranberry Chicken can go with a variety of different grains or pastas. There’s plenty of options such as rice, orzo, or linguine. Garlic Herb Mashed Potatoes are a perfect side to pair the delectable sauce with.

Recommended Equipment:

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Cranberry Chicken

Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

3

minutes
Cooking time

29

minutes
Total time

35

minutes

Ingredients

  • 1 tablespoon olive oil

  • 4 bone-in skin-on chicken thighs

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • ¼ cup white wine

  • 1 cup chicken broth

  • 2 tablespoons flour

  • 1 tablespoon fresh rosemary, chopped

  • 1 teaspoon garlic, minced

  • 1 cup fresh cranberries 

Directions

  • In a large skillet, heat olive oil on medium heat. Once hot, add the chicken, sprinkle with salt and pepper and cook until browned on both sides, about seven minutes each. Remove from the skillet and set aside. 
  • In a small bowl whisk together the chicken broth and flour, pour into the skillet and use a spatula to scrape up any leftover chicken bits. Add in white wine, garlic, and rosemary. Stir continually until sauce begins to thicken, about five minutes. 
  • Add the chicken back to the skillet and simmer for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees. 
  • Add in cranberries and cook until just warmed for about a minute or two. Remove from heat and serve. 

More Holiday Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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