by: admindz

Sweet and Savory Cranberry Glazed Chicken

Sweet and Savory Cranberry Glazed Chicken

Alright, picture this: the first time I made this cranberry glazed chicken, I was chasing that perfect balance between sweet and savory, like the culinary equivalent of a warm hug and a little sparkle all at once. The tangy pop of cranberries with a hint of brown sugar and a touch of rosemary? Game changer. The glaze thickens up beautifully, coating each juicy chicken breast in a glossy, vibrant red shine that makes your kitchen smell like fall in a bottle. Trust me, once you whip this up, it’ll quickly become one of those go-to recipes that feels fancy but is practically foolproof. Bonus: it’s a total crowd-pleaser, so keep your napkins handy because sweet, sticky fingers are guaranteed!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

For the Main Dish:

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)

For the Sauce / Garnish:

  • 1 cup fresh or frozen cranberries
  • 1/3 cup brown sugar, packed
  • 1/2 cup orange juice (freshly squeezed is best!)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Optional: fresh rosemary sprigs or chopped parsley for garnish

How I Make It

Step 1:

Season the chicken breasts generously with salt, pepper, and rosemary. Heat your olive oil over medium-high heat in a large skillet until shimmering. Add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temp should reach 165°F). Remove the chicken and set aside.

Step 2:

Using the same skillet, add the cranberries, brown sugar, orange juice, balsamic vinegar, and Dijon mustard. Bring this mixture to a simmer and let it cook for about 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens into a glossy glaze.

Step 3:

Return the chicken to the skillet and spoon the cranberry glaze all over each piece. Let everything simmer together for an additional 2-3 minutes, allowing the flavors to meld and the chicken to stay nice and juicy.

Step 4:

Remove from heat and garnish with fresh rosemary or parsley if you’re feeling fancy. Serve immediately, spooning extra glaze over the chicken for maximum flavor.

Variations & Tips

  • Swap out chicken breasts for thighs if you prefer a juicier, darker meat.
  • Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
  • If fresh cranberries aren’t available, frozen works just fine—no need to thaw before cooking.
  • To thicken the sauce faster, mash some of the cranberries against the skillet with your spoon.
  • For a more festive twist, add a splash of orange liqueur (like Grand Marnier) to the sauce.
  • Don’t overcrowd the pan when cooking chicken; cook in batches if needed for a better sear.

How I Like to Serve It

This cranberry glazed chicken pairs beautifully with creamy mashed potatoes or fluffy rice to soak up all that luscious sauce. For a fresh contrast, I love tossing together a simple green salad with lemon vinaigrette on the side. It’s the perfect dinner for a weeknight warm-up or a holiday meal surprise—pretty enough for company but easy enough for everyday.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat, gently warm on the stovetop or in the microwave, stirring the sauce to keep the glaze smooth.

Closing: This cranberry glazed chicken always wins at the dinner table because it’s that magical blend of sweet, tangy, and savory that feels like comfort and celebration all rolled into one.