Cranberry Rosemary Chicken Skillet Recipe

There’s something truly magical about meals that bring warmth and comfort to your table, especially when the air turns crisp and the days grow shorter. This Cranberry Rosemary Chicken Skillet is one of those dishes that perfectly captures the essence of cozy, home-cooked goodness. With its vibrant ruby cranberries, tender golden chicken, and the earthy aroma of fresh rosemary, this recipe feels like a celebration of seasonal flavors in every bite.

Whether you’re preparing it for a festive family gathering, a quiet weeknight dinner, or a comforting Sunday meal, this dish delivers elegance and ease all in one pan. Inspired by the classic pairing of sweet and savory notes found in traditional holiday roasts, this chicken skillet is a faster, simpler way to enjoy those same rich, heartwarming flavors — without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts (about 1 ½ pounds total)

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 tablespoon butter

• 2 teaspoons fresh rosemary, finely chopped (plus extra for garnish)

• 2 garlic cloves, minced

• 1 cup fresh or frozen cranberries

• 2 tablespoons honey (or maple syrup for a deeper sweetness)

• ½ cup low-sodium chicken broth

• 1 tablespoon balsamic vinegar (optional for tanginess)

• 1 small shallot, finely chopped

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Directions

1. Prepare the Chicken
   Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. This step helps create a beautifully seared, flavorful crust on the outside while keeping the meat juicy on the inside.

2. Sear the Chicken
   Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 5–6 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover it loosely with foil to keep warm.

3. Sauté the Aromatics
   In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and chopped shallot. Sauté for 1–2 minutes until fragrant and slightly softened, being careful not to let the garlic burn.

4. Add the Cranberries and Rosemary
   Add the cranberries to the pan, followed by the chopped rosemary. Stir for about 3 minutes, letting the cranberries begin to soften and release their juices. The mixture will look vibrant and smell wonderfully fragrant at this point.

5. Create the Sauce
   Pour in the chicken broth and add honey (or maple syrup). Stir well to combine, scraping up any browned bits from the bottom of the skillet — this adds incredible depth to the sauce. If you like a touch of tanginess, add the balsamic vinegar at this stage.

6. Simmer and Thicken
   Let the sauce simmer for 5–7 minutes, allowing the cranberries to burst and the mixture to slightly reduce. For a thicker sauce, stir in the cornstarch slurry and cook for an additional 1–2 minutes until glossy and rich.

7. Return the Chicken to the Skillet
   Place the seared chicken breasts back into the skillet, spooning the cranberry rosemary sauce over the top. Let them simmer together for another 3–5 minutes so the chicken absorbs all those sweet and savory flavors.

8. Garnish and Serve
   Sprinkle with a few extra rosemary leaves before serving. For an elegant presentation, arrange the chicken on a platter and drizzle the sauce generously over the top.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Yield

4 servings

Serving Suggestions

This Cranberry Rosemary Chicken Skillet pairs beautifully with a range of sides that balance its bold, tangy-sweet sauce and herby notes. Here are some delicious serving ideas to make it a full, satisfying meal:

• Garlic Mashed Potatoes: Creamy and buttery potatoes make the perfect base to soak up the flavorful cranberry sauce.

• Wild Rice Pilaf: The nutty texture and earthy flavor of wild rice complement the rosemary and cranberries wonderfully.

• Roasted Vegetables: A colorful mix of roasted carrots, Brussels sprouts, and sweet potatoes adds a comforting, wholesome touch.

• Buttered Green Beans: Crisp-tender green beans with a squeeze of lemon bring a refreshing contrast to the sweet-tart chicken.

For a lighter option, try serving it with a simple green salad tossed with olive oil, lemon juice, and a sprinkle of Parmesan cheese.

Why You’ll Love This Recipe

1. One-Pan Convenience: Everything comes together in a single skillet, making cleanup effortless and keeping all the flavors concentrated.

2. Balanced Flavors: The combination of tart cranberries, fragrant rosemary, and honey creates a perfect balance of savory, sweet, and tangy.

3. Elegant Yet Simple: While it looks and tastes like something from a restaurant, this recipe uses everyday ingredients and minimal prep.

4. Family-Friendly: The natural sweetness of the sauce makes it appealing even to picky eaters.

5. Seasonal and Festive: It’s an excellent choice for Thanksgiving, Christmas, or any cozy dinner during the cooler months.

Tips for Success

• Use Fresh Cranberries When Possible: They add the brightest flavor and color, but frozen cranberries work beautifully if that’s what you have on hand.

• Adjust Sweetness to Taste: Depending on your preference or the tartness of your cranberries, feel free to add a touch more honey or maple syrup.

• Don’t Skip the Sear: Browning the chicken first locks in moisture and builds flavor that enhances the sauce.

• Make it Creamy: For a richer twist, stir in a tablespoon of heavy cream or a dollop of cream cheese right before serving.

• Try Chicken Thighs: If you prefer darker meat, boneless, skinless chicken thighs also work wonderfully in this recipe — just adjust the cooking time accordingly.

Variations

This recipe is versatile and easy to adapt to your preferences or ingredients on hand. Here are a few delicious ways to switch it up:

• Cranberry Orange Chicken: Add 1 teaspoon of orange zest and replace half the broth with fresh orange juice for a citrusy flavor boost.

• Apple Cranberry Skillet: Toss in thinly sliced apples along with the cranberries for a naturally sweet and rustic variation.

• Spicy Honey Version: Stir in a pinch of crushed red pepper flakes for a subtle heat that contrasts beautifully with the sweetness.

• Herb Swap: Try thyme or sage instead of rosemary for a different but equally fragrant twist.

• Vegetable Boost: Add baby spinach or kale to the skillet in the final few minutes for an extra dose of greens.

Storage and Reheating

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: This dish freezes well for up to 2 months. To prevent freezer burn, ensure the sauce fully covers the chicken before sealing.

Reheat: Warm gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water to loosen the sauce if needed.

Make-Ahead Instructions

This recipe is ideal for meal prepping or making ahead for busy weeknights. Here’s how:

• Prep in Advance: You can season and sear the chicken up to a day ahead, then refrigerate it until ready to finish cooking.

• Make the Sauce Early: Prepare the cranberry rosemary sauce separately and store it in the fridge. When ready to serve, reheat the sauce, add the chicken, and simmer together for 5–10 minutes.

• Batch Cooking: Double the recipe and freeze half for future meals — it reheats beautifully and retains its rich flavor.

Health Benefits

The Cranberry Rosemary Chicken Skillet isn’t just delicious; it’s also packed with nutritional benefits:

• High Protein: Lean chicken breast provides a great source of protein, essential for muscle repair and energy.

• Antioxidants: Cranberries are rich in vitamin C and antioxidants that support immune health.

• Healthy Fats: Olive oil and a touch of butter provide heart-healthy fats that enhance both flavor and nutrition.

• Low in Sugar: The sauce gets its sweetness naturally from honey and cranberries, making it a better choice than processed alternatives.

This meal is a wholesome, well-rounded dish that fits beautifully into a balanced diet.

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a fantastic substitute for chicken breasts in this recipe. They naturally contain more fat, which keeps them incredibly tender and flavorful even after simmering in the cranberry rosemary sauce. If you prefer a richer, juicier texture, thighs are actually an excellent choice. The flavor of dark meat complements the sweet-tart cranberry glaze beautifully, creating a deeper and more robust taste overall. Just be sure to adjust the cooking time slightly — chicken thighs usually need a few extra minutes to cook through completely compared to chicken breasts. To ensure they’re fully cooked, check that the internal temperature reaches 165°F (74°C) before serving. You can also sear the thighs first to achieve a caramelized crust that enhances the dish’s overall flavor and appearance.

2. Can I use dried cranberries instead of fresh or frozen?
You can, but it’s important to note that dried cranberries have a very different texture and sweetness level than fresh or frozen ones. They’re much sweeter, chewier, and lack the tangy burst that gives this dish its signature balance of flavors. If you’re using dried cranberries, you’ll want to reduce the amount of honey or maple syrup slightly to avoid making the sauce overly sweet. You can also soak the dried cranberries in warm water or chicken broth for about 10–15 minutes before adding them to the pan — this helps rehydrate them and allows them to blend more smoothly into the sauce. For an extra touch of brightness, consider adding a splash of lemon juice or a teaspoon of apple cider vinegar to mimic the tartness of fresh cranberries. While the flavor will be a little different, it will still be delicious and satisfying.

3. What can I substitute for rosemary?
If rosemary isn’t available, there are several wonderful herbs you can use instead. Thyme is the closest in flavor profile and adds a mild, earthy aroma that works beautifully with the cranberries. Sage offers a stronger, more woodsy character that pairs well with the sweetness of the sauce and the richness of the chicken. If you prefer something slightly more aromatic and floral, tarragon is a lovely alternative that brings a subtle anise-like note to the dish. You can also try combining thyme and a little parsley for a balanced herbal blend. The key is to use fresh herbs if possible — they elevate the fragrance and give the sauce a vibrant, garden-fresh taste that dried herbs can’t quite replicate.

4. Is this dish freezer-friendly?
Yes! The Cranberry Rosemary Chicken Skillet freezes beautifully and makes an excellent make-ahead meal. To freeze, let the dish cool completely before transferring it to an airtight container or freezer-safe bag. Make sure the sauce covers the chicken fully to prevent freezer burn and preserve moisture. It can be stored in the freezer for up to 2 months without losing quality. When you’re ready to enjoy it again, thaw it overnight in the refrigerator, then reheat it gently on the stovetop over medium heat. If the sauce has thickened during freezing, add a splash of chicken broth or water to loosen it to the desired consistency. The flavors tend to deepen over time, making leftovers just as delicious — if not even better — than when freshly made. This make-ahead flexibility makes it perfect for meal prepping or keeping a comforting, flavorful dinner ready for busy nights.

Cranberry Rosemary Chicken Skillet Recipe

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• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Cranberry Rosemary Chicken Skillet is a cozy, flavorful one-pan meal that perfectly captures the taste of comfort and warmth. Tender chicken breasts are seared to golden perfection, then simmered in a sweet-tart cranberry and rosemary sauce that’s both elegant and simple to make. It’s the ideal dish for holiday dinners, festive gatherings, or any night when you crave something wholesome yet impressive. With its rich flavors, beautiful color, and minimal cleanup, this skillet meal is destined to become a seasonal favorite.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1 ½ pounds)

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 tablespoon butter

• 2 teaspoons fresh rosemary, finely chopped (plus more for garnish)

• 2 garlic cloves, minced

• 1 cup fresh or frozen cranberries

• 2 tablespoons honey (or maple syrup)

• ½ cup low-sodium chicken broth

• 1 tablespoon balsamic vinegar (optional)

• 1 small shallot, finely chopped

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

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Instructions

• Pat the chicken breasts dry with paper towels, then season generously with salt and black pepper.

• Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5–6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.

• In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the garlic and shallot, sautéing for 1–2 minutes until fragrant.

• Add the cranberries and rosemary, stirring for about 3 minutes until the cranberries begin to soften and release their juices.

• Pour in the chicken broth and honey, scraping the bottom of the pan to loosen any browned bits. Add the balsamic vinegar if desired.

• Let the sauce simmer for 5–7 minutes, allowing the cranberries to burst and the mixture to reduce slightly.

• For a thicker sauce, stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce becomes glossy and rich.

• Return the chicken breasts to the skillet, spooning the sauce over them. Simmer together for 3–5 minutes to let the flavors blend.

• Garnish with extra rosemary leaves and serve warm.

Notes

• For juicier results, substitute chicken thighs for chicken breasts and adjust the cooking time slightly.

• Use fresh cranberries for the brightest flavor; frozen ones work just as well with a few extra minutes of cooking.

• To make it dairy-free, replace the butter with extra olive oil.

• If the sauce thickens too much upon cooling, reheat gently with a splash of broth or water.

• This dish freezes well for up to 2 months; thaw overnight and reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Michelle Davis