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Sweet and Savory Cranberry Glazed Chicken

A quick, easy, and delicious chicken dish with a tangy-sweet cranberry glaze, perfect for busy weeknights and small gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Or 6 bone-in thighs if preferred
  • Salt and black pepper To taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen cranberries
  • 1/3 cup cranberry sauce Smooth or whole berry
  • 1/3 cup honey or maple syrup
  • 2 tablespoons balsamic vinegar Or apple cider vinegar
  • 1/4 cup low-sodium chicken broth Or water
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground ginger Optional
  • Fresh thyme or rosemary for garnish
  • Orange zest from 1 orange For brightness, optional

Method
 

Preparation
  1. Pat the chicken dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden. Remove chicken to a plate.
Cooking
  1. Reduce heat to medium and add butter to the skillet. When melted, add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  2. Stir in cranberries, cranberry sauce, honey (or maple), balsamic vinegar, chicken broth, Dijon mustard, and ground ginger if using. Bring to a gentle simmer.
  3. Let the glaze simmer for 4–6 minutes until it starts to thicken and cranberries pop. Taste and adjust flavors.
  4. Return the chicken to the skillet, spoon glaze over each piece. Cover and let cook on low for 8–12 minutes until internal temperature reaches 165°F (75°C).
  5. Baste chicken with the glaze again and let it rest for 3–5 minutes before serving.

Notes

For smoother glaze, strain after simmering. If sauce looks thin, simmer longer. Refrigerate leftovers for up to 3 days and reheat gently.