Description
A flavorful and easy-to-make Balsamic Cranberry Chicken Skillet featuring juicy, herb-seasoned chicken breasts coated lightly in flour and topped with a tangy-sweet balsamic cranberry sauce, baked to perfection for a delightful weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- Black pepper, to taste
- 1 Tablespoon chopped fresh thyme (or 2 teaspoons dried)
- 1 Tablespoon chopped fresh rosemary (or 2 teaspoons dried)
- 1/3 cup all-purpose flour
Sauce
- 1 and 1/2 cups fresh cranberries
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons brown sugar (light or dark)
- 1 Tablespoon extra virgin olive oil
Instructions
- Season the chicken: Preheat your oven to 375 degrees F. Season both sides of the chicken breasts evenly with kosher salt, black pepper, chopped fresh thyme, and rosemary to infuse flavor.
- Prepare the cranberry sauce: In a small bowl, combine fresh cranberries, brown sugar, and balsamic vinegar. Stir thoroughly to blend the sweet and tangy elements; set the mixture aside.
- Coat the chicken: Place the all-purpose flour in a shallow bowl. Lightly dredge each seasoned chicken breast in the flour, ensuring an even coating. This helps create a golden crust when seared.
- Sear the chicken: Heat the extra virgin olive oil in a cast-iron or other oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts. Cook each side for 2-3 minutes until a golden crust forms, but do not cook through. Remove the skillet from the heat.
- Add the cranberry mixture: Pour the prepared cranberry sauce over the seared chicken breasts, making sure to include all the juices from the bowl to enrich the flavor.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes. The chicken should reach an internal temperature of 165 degrees F and the cranberries will become tender and wrinkled, melding the flavors beautifully.
- Serve: Remove from the oven and serve warm. Garnish with additional fresh herbs if desired for an elegant presentation.
Notes
- Use a meat thermometer to ensure the chicken is cooked through without drying out.
- If you don’t have fresh cranberries, frozen can be used; just thaw before mixing.
- You can substitute dried thyme and rosemary but reduce the quantity to 2 teaspoons each.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables for a complete meal.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
