Skillet Spiced Cranberry Chicken Recipe

Name: Skillet Spiced Cranberry Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: Boneless Skinless Chicken Breast Halves; Salt And Pepper; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; Fresh Ginger; Vegetable Oil; Water; Fresh Cranberries; Cooking Apple; Fruit Chutney; 1 1/2 teaspoons finely grated orange zest (from about 1 orange); 2 tablespoons orange juice; 2 tablespoons brown sugar; Apple Cider Vinegar

This festive one-pan Skillet Spiced Cranberry Chicken recipe is perfect for holiday gatherings or any time you crave a burst of flavor! Juicy chicken breasts are seared to perfection and then simmered in a tangy, aromatic cranberry sauce with hints of orange and spice. Use fresh cranberries for peak season flavor, or substitute frozen or dried cranberries for year-round enjoyment. Customize the sweetness to your liking – we prefer a vibrant, tangy profile. Serve this show-stopping dish with your favorite sides like fluffy rice, savory stuffing, and seasonal vegetables for a complete and unforgettable meal.

Prep Time 15 mins

Cook Time 40 mins

Calories 247.1 kcal

Protein 50g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Skillet Spiced Cranberry Chicken

Boneless Skinless Chicken Breast Halves
Salt And Pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Fresh Ginger
Vegetable Oil
Water
Fresh Cranberries
Cooking Apple
Fruit Chutney
1 1/2 teaspoons finely grated orange zest (from about 1 orange)
2 tablespoons orange juice
2 tablespoons brown sugar
Apple Cider Vinegar

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How to Make Skillet Spiced Cranberry Chicken

Season 2 (6-ounce) boneless, skinless chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/2 teaspoon finely grated orange zest, and 1/2 teaspoon grated fresh ginger.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Carefully add the chicken breasts and sear for 2 minutes per side, until lightly browned.
Pour in 2 tablespoons water or apple juice, reduce heat to medium-low, cover the skillet, and cook for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Transfer the chicken to a serving platter and keep warm.
In the same skillet, add 1 cup fresh or frozen cranberries, 1/2 cup diced apple (Honeycrisp or Fuji recommended), 1/4 cup cranberry chutney, 1 teaspoon grated orange zest, 2 tablespoons orange juice, 2 tablespoons brown sugar, and 1 tablespoon cider vinegar. Stir to combine, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Reduce heat to low, simmer for 8-10 minutes, or until the cranberries begin to burst and the apples are softened, stirring occasionally.
Return the chicken to the skillet, gently toss to coat in the sauce, and heat through for 1-2 minutes.
Serve immediately, spooning the cranberry sauce over the chicken. Garnish with fresh orange zest (optional). Serve with rice, stuffing, and your favorite seasonal vegetables.