I honestly cannot fathom that it’s Thanksgiving week. It feels like it sneaks up on me most years, I guess, but this year especially. Anyone else? My kiddos are off of school all week, which I kinda love, we’re not traveling, and my mom and I are tag teaming all the cooking, so I think it’ll be a low-key, relaxing week. Well, as much as possible given all the holiday to-dos. OK, let’s get to the food. Today I’m happy to be sharing a recipe that’s super flavorful and perfectly festive for this time of year. Cranberry balsamic chicken is just a few ingredients but is a seriously fantastic flavor combination! And bonus, it’s ready in 30 minutes! Great for a weeknight meal - or to serve to company or visiting family or friends this holiday season. It’s a recipe based on my cranberry balsamic pork chops, which are another scrumptious recipe to enjoy this time of year. I’ve added some onions here and tweaked this to work for chicken breasts, but it has the same incredible sauce.
You will be amazed at how a few simple ingredients can bring SO much flavor. This dish has depth, richness, a bit of earthiness from the rosemary and a sweet-tart combo from the cranberry sauce and balsamic vinegar. And the onions are caramelized by the time the chicken is done and the sauce reduces down and thickens and is seriously sooo yummy. I may or may not lick the sauce from the spoon as I’m serving it up to my family. OK, let’s get cooking so you can get in on this deliciousness. Now, I’ve got some notes and substitutions coming up on how to make cranberry balsamic chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making cranberry balsamic chicken:
Oven or stove-top: I finish the chicken breasts in the oven, but you can also finish them stove-top if that’s easier. I’ve got notes in the recipe card below for both ways. Red wine or broth: I’ve used both red wine (when we had some open) and chicken broth and it’s great both ways. Use what ya got. Cranberry sauce: I use my 15-minute easy cranberry sauce, which helps make this extra delicious. You can substitute your own version of homemade cranberry sauce or I guess you can try it with the canned stuff, if that’s what you like. Rosemary: I don’t recommend substituting dried rosemary for the fresh rosemary here. If you don’t have any fresh rosemary, you could try some fresh or dried thyme to get a bit of herby flavor. Butter: If you want to add a little decadence, stir in a tablespoon of butter when you finish the sauce. It’s in the recipe card and listed as optional.
Oh, and I haven’t tested in this way, but I think you could absolutely substitute some boneless, skinless chicken thighs in this recipe. Check them for doneness and adjust your time as needed. Getting hungry? Me too. Let’s get ready to serve this up.
What to serve with cranberry balsamic chicken:
- This chicken would go great with mashed potatoes or polenta to drizzle some extra sauce on.
- It’s also great with steamed rice or a simple rice pilaf.
- Pair this with your favorite steamed or roasted vegetable - like broccoli, broccolini, green beans, asparagus, etc. - for a simple vegetable side dish. Dinner is done! Last thing, let’s talk about storing any leftovers.
Leftover chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. I recommend you slice the chicken breasts before you go to reheat it. This will help it reheat more quickly and evenly so the chicken gets warmed through without drying out. You can reheat the chicken and sauce in a covered skillet over medium low, or use the microwave. I hope you give this a try soon for some flavors of the season without a lot of time or effort needed. Enjoy! XO, Kathryn
Oven or stove-top: I finish the chicken breasts in the oven, but you can also finish them stove-top if that’s easier. I’ve got notes in the recipe card below for both ways. Red wine or broth: I’ve used both red wine (when we had some open) and chicken broth and it’s great both ways. Use what ya got. Cranberry sauce: I use my 15-minute easy cranberry sauce, which helps make this extra delicious. You can substitute your own version of homemade cranberry sauce and I guess you can try it with the canned stuff, if that’s what you like. Rosemary: I don’t recommend substituting dried rosemary for the fresh rosemary here. If you don’t have any fresh rosemary, you could try some fresh or dried thyme to get a bit of herby flavor. Butter: If you want to add a little decadence, stir in a tablespoon of butter when you finish the sauce. It’s in the recipe card and listed as optional. Leftovers: Leftover chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. I recommend you slice the chicken breasts before you go to reheat it. This will help it reheat more quickly and evenly so the chicken gets warmed through without drying out. You can reheat the chicken and sauce in a covered skillet over medium low, or use the microwave.
