Cranberry Chicken

Cranberry chicken is my ultimate go-to for Christmas dinner or when I want to bring those holiday vibes into a regular weeknight meal.

There’s something about the tangy-sweet cranberry glaze mixed with juicy, tender chicken that feels so festive and comforting.

Every time I make this, I can’t help but think about Christmas lights, cozy gatherings, and sharing a meal that feels special.

I promise, you’ve got to try this recipe. It’s easy to make, and I know you’ll love how it brings that holiday feeling to the table.

Whether you’re cooking for your family or just treating yourself, this dish is a total game-changer.

What You Need to Make This Delicious Cranberry Chicken

• Chicken: I usually go with boneless, skinless chicken thighs or breasts. Both work great, but thighs stay extra juicy.
  
  
• Cranberries: Fresh or frozen both work. I always have frozen cranberries stocked during the holidays for recipes like this.

Step-by-Step to Make This Cranberry Chicken

1. Prepare the Chicken

• Pat the chicken dry with paper towels. Season both sides with salt and pepper.
• In a shallow dish, combine the flour with a pinch of salt and pepper.
• Dredge the chicken in the flour mixture, shaking off any excess.

2. Sear the Chicken

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Once hot, sear the chicken on one side until golden brown, about 5-7 minutes.
• Flip the chicken and cook the other side for 4-6 minutes, until cooked through.
• Remove from the skillet and set aside.

3. Make the Cranberry Glaze

• In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
• Add the minced shallot and sauté for 2 minutes until softened.
• Stir in the cranberries, water, apple cider vinegar, and honey.
• Cook, stirring often, for 5-8 minutes, or until the cranberries soften and start to burst.
• Using the back of a wooden spoon, lightly mash the cranberries.
• Stir in the ginger, allspice, nutmeg, and a pinch of salt.
• Let the mixture simmer until it thickens into a glaze, about 2-3 minutes.

4. Combine and Finish

• Return the chicken to the skillet, spooning the cranberry glaze over the top.
• Let the chicken simmer in the glaze for 2-3 minutes to absorb the flavors.
• Remove from heat and let rest for 5 minutes.

5. Serve

• Transfer the chicken to a serving plate.
• Spoon extra cranberry glaze over the top and garnish with fresh thyme.
• Serve with your favorite sides like roasted vegetables or mashed potatoes.

My Go-To Tips for Making the Best Cranberry Chicken

I’ve made this dish so many times, and here are a few things that always help me get the best results:

• Fresh or frozen cranberries: Both work perfectly, but if you’re using frozen cranberries, don’t thaw them first. They go straight into the skillet.
  
• Don’t skip the flour coating: Lightly dredging the chicken in flour not only gives it a beautiful golden crust but also helps thicken the sauce as it simmers.
  
• Adjust the sweetness: I like my cranberry glaze to have a balance of tangy and sweet, but you can tweak the honey or sugar to match your taste. Add a little at a time and taste as you go!
  
• Let the chicken rest: After cooking, I always let the chicken rest for a few minutes. It helps the juices settle and keeps it extra tender.
  
• Make it ahead: The cranberry glaze actually tastes even better after sitting for a while, so feel free to make it ahead of time and reheat when you’re ready to serve.

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