Festive and Flavorful Cranberry Chicken: A Simple Skillet Recipe

Embrace the vibrant flavors of fresh cranberries with this delightful cranberry chicken recipe. This dish is perfect for a quick and easy weeknight meal, yet elegant enough to grace your holiday table. The combination of savory chicken, tart cranberries, and a creamy white wine sauce creates a symphony of flavors that will tantalize your taste buds.

From November through January, a bag of fresh cranberries is a staple in my refrigerator. I even stock up to freeze them, ensuring a supply throughout the winter. I believe fresh cranberries are often overlooked, with many opting for their sweetened, dried counterparts. However, I prefer the bright, tart, and punchy flavor of fresh cranberries any day. It’s why my favorite Christmas cookie is a
cranberry chocolate chip cookie, and my all-time favorite dessert remains a cranberry curd tart.

This cranberry chicken recipe is a fantastic way to incorporate fresh cranberries into a simple and satisfying dinner. The cranberries add a lively zest to the creamy garlic white wine sauce, while a few sprigs of fresh rosemary contribute a festive aroma and a subtle herbaceous flavor.

Ingredients for Cranberry Chicken

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can transform ordinary chicken into a deliciously colorful and seasonal dish. Let’s explore the key components:

• Chicken: Bone-in, skin-on chicken thighs are ideal for this recipe. Cooking the chicken in a skillet allows the skin to crisp up beautifully, adding extra flavor to the sauce.
• White Wine: Any dry white wine that you enjoy drinking will work well. If you prefer not to cook with alcohol, you can substitute it with additional chicken broth.
• Chicken Broth: Alongside the white wine, chicken broth forms the base of the flavorful sauce, helping to deglaze the pan and capture all the delicious browned bits from searing the chicken.
• Flour: Flour helps to thicken the sauce, creating a creamy consistency. For a gluten-free option, use a gluten-free 1:1 flour blend.
• Rosemary and Garlic: Fresh rosemary, with its woodsy aroma, and fresh garlic are essential for flavoring the sauce and complementing the tartness of the cranberries.
• Cranberries: Fresh or thawed frozen cranberries are added towards the end of the cooking process, just until they are warmed through and begin to soften. Their tartness balances the savory flavors of the white wine garlic sauce.

Possible Substitutions

While I generally advise against substitutions in simple recipes, as even minor changes can significantly impact the overall flavor, I understand that sometimes you may need to make adjustments. Here are a few possible substitutions:

• Dried Rosemary: Dried rosemary can be used in place of fresh, but you’ll need to increase the amount to achieve a similar level of flavor.
• Cornstarch: Cornstarch can be used instead of flour to thicken the sauce. It is also a good gluten-free option.
• Other Chicken Cuts: If you don’t have bone-in, skin-on chicken thighs, you can use boneless thighs or chicken breasts. However, you’ll need to adjust the cooking time accordingly, as boneless cuts will cook faster.
• Cherries: If it’s not cranberry season, cherries make an excellent substitute. You can use fresh or frozen pitted sweet or tart cherries. The sweetness of cherries will complement the savory sauce in a similar way to cranberries.

Flavor Enhancements and Additions

Cranberries and orange are a classic pairing, so adding some orange zest to the sauce can elevate the flavor of this cranberry chicken recipe. The citrus notes brighten the sauce and complement the tartness of the cranberries.

Alternatively, you can use lemon zest instead of orange zest. If you choose lemon, adding a touch of honey can balance the acidity and prevent the sauce from becoming overly tart. A sprinkle of brown sugar will work well also.

Serving Suggestions

The garlic white wine pan sauce in this recipe is so delicious that you’ll want to savor every last drop. To soak up the sauce, I recommend pairing this meal with roasted garlic mashed potatoes. Other excellent options include rice, mashed yuca, or mashed rutabaga.

For vegetable side dishes, parsnip puree is a lower-carb alternative to potatoes, while green beans or roasted Brussels sprouts make a wonderful complement to this winter-inspired meal.

More Delicious Ways to Use Cranberries

• Cranberry quinoa salad
• Cranberry pesto stuffed lamb
• Avocado lentil cranberry salad

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Cranberry Chicken Recipe

By:
Gina Matsoukas

Servings:

4
servings

Prep:

5
mins

Cook:

30
mins

Total:

35
mins

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This cranberry chicken cooks in one skillet with a garlic white wine sauce, fresh rosemary, and whole cranberries. It works for an easy weeknight dinner and also fits right in at a holiday table.

Ingredients

• 
  1
  tablespoon
  olive oil

• 
  4
  bone-in, skin-on chicken thighs
  (about 1-1.5 pounds)

• 
  ½
  teaspoon
  salt

• 
  ½
  teaspoon
  pepper

• 
  ¼
  cup
  white wine

• 
  1
  cup
  chicken broth

• 
  2
  tablespoons
  flour,
  gluten-free if needed

• 
  1
  tablespoon
  fresh rosemary,
  chopped

• 
  1
  teaspoon
  garlic,
  minced

• 
  1
  cup
  fresh cranberries

Instructions

• In a large skillet, heat olive oil on medium heat. Once hot, add the chicken, sprinkle with salt and pepper, and cook until browned on both sides, about seven minutes each. Remove from the skillet and set aside.
• In a small bowl, whisk together the chicken broth and flour, pour into the skillet, and use a spatula to scrape up any leftover chicken bits. Add in white wine, garlic, and rosemary. Stir continually until the sauce begins to thicken, about five minutes.
• Add the chicken back to the skillet and simmer for another 10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to check for doneness.
• Add in cranberries and cook until just warmed for about a minute or two. Remove from heat and serve immediately. Garnish with fresh rosemary sprigs for a festive touch.

Recipe Notes

Chicken thighs: chicken thighs are used in this recipe for the crispy skin, but you can use chicken breasts if preferred. Cooking times will vary.

Nutrition

Serving:
1
SERVING


Calories:
381
kcal


Carbohydrates:
7
g


Protein:
24
g


Fat:
28
g


Saturated Fat:
7
g


Polyunsaturated Fat:
5
g


Monounsaturated Fat:
13
g


Trans Fat:
0.1
g


Cholesterol:
143
mg


Sodium:
622
mg


Potassium:
346
mg


Fiber:
1
g


Sugar:
1
g


Vitamin A:
145
IU


Vitamin C: