Cranberry chicken is a fantastic dish, perfect for a weeknight dinner or a festive holiday meal. Its sweet and tart cranberry sauce pairs beautifully with the savory chicken, creating a flavor combination that's both comforting and exciting. This recipe offers a delicious and adaptable base you can easily customize to your preferences.
What Makes this Cranberry Chicken Recipe Special?
This recipe isn't just your average cranberry chicken; it focuses on maximizing flavor and ease of preparation. We use fresh cranberries for the brightest, most vibrant flavor, and incorporate both savory and sweet elements to achieve a balanced taste profile. The recipe also offers versatility—you can adjust the spice levels and add your favorite vegetables to create a truly personalized dish.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (12 oz) bag fresh cranberries
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Optional: 1/2 cup chopped pecans or walnuts for added crunch
Instructions:
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Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
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Sauté Aromatics: Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
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Combine Cranberry Sauce Ingredients: Add fresh cranberries, chicken broth, orange juice, brown sugar, balsamic vinegar, thyme, and cinnamon to the skillet. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, or until cranberries have burst and the sauce has thickened slightly.
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Return Chicken to Skillet: Add the seared chicken back to the skillet, ensuring it's coated in the cranberry sauce. Cover and simmer for another 5-7 minutes, or until chicken is cooked through and heated thoroughly.
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Serve and Enjoy: Serve the cranberry chicken hot, garnished with chopped pecans or walnuts (optional). This dish pairs well with rice, mashed potatoes, or roasted vegetables.
Frequently Asked Questions (FAQs)
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. However, you may need to adjust the cooking time slightly, as frozen cranberries will release more liquid. Start by thawing them completely before adding them to the skillet. You might also need to simmer the sauce a bit longer to reduce the liquid and achieve the desired consistency.
What other vegetables can I add to this recipe?
This recipe is incredibly versatile! Feel free to add other vegetables like carrots, celery, or sweet potatoes. Add them along with the onions in step 2. Adjust cooking times as needed based on the vegetables you choose.
Can I make this recipe in a slow cooker?
Yes, absolutely! Brown the chicken as directed in step 1, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the cranberries have burst.
How can I make this recipe spicier?
For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the cranberry sauce. You could also use a chipotle pepper in adobo sauce for a smoky heat.
How do I store leftover cranberry chicken?
Store leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This cranberry chicken recipe is a delicious and adaptable dish that's perfect for any occasion. Its vibrant flavors and ease of preparation make it a winner in our book. Don't be afraid to experiment with different spices and vegetables to create your own unique version of this tasty meal. Enjoy!
