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.
Ingredients
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4 boneless, skinless chicken breasts (about 1 ½ pounds)
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 tablespoon butter
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2 teaspoons fresh rosemary, finely chopped (plus more for garnish)
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2 garlic cloves, minced
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1 cup fresh or frozen cranberries
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2 tablespoons honey (or maple syrup)
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½ cup low-sodium chicken broth
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1 tablespoon balsamic vinegar (optional)
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1 small shallot, finely chopped
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1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
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Pat the chicken breasts dry with paper towels, then season generously with salt and black pepper.
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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.
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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.
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Add the cranberries and rosemary, stirring for about 3 minutes until the cranberries begin to soften and release their juices.
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Pour in the chicken broth and honey, scraping the bottom of the pan to loosen any browned bits. Add the balsamic vinegar if desired.
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Let the sauce simmer for 5–7 minutes, allowing the cranberries to burst and the mixture to reduce slightly.
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For a thicker sauce, stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce becomes glossy and rich.
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Return the chicken breasts to the skillet, spooning the sauce over them. Simmer together for 3–5 minutes to let the flavors blend.
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Garnish with extra rosemary leaves and serve warm.
Notes
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For juicier results, substitute chicken thighs for chicken breasts and adjust the cooking time slightly.
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Use fresh cranberries for the brightest flavor; frozen ones work just as well with a few extra minutes of cooking.
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To make it dairy-free, replace the butter with extra olive oil.
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If the sauce thickens too much upon cooling, reheat gently with a splash of broth or water.
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This dish freezes well for up to 2 months; thaw overnight and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes