Cranberry Glazed Chicken Breast (Printer-friendly)

Succulent chicken breasts finished with a tangy cranberry glaze perfect for any meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3-6.3 oz each)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Cranberry Glaze

05 - 1 cup fresh or frozen cranberries
06 - 1/3 cup pure maple syrup or honey
07 - 1/4 cup freshly squeezed orange juice
08 - 2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon ground cinnamon
11 - 1 clove garlic, minced

→ Garnish

12 - Fresh thyme sprigs
13 - Orange zest

# How to Make It:

01 - Pat chicken dry and season evenly on both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden and nearly cooked through. Remove and cover loosely.
03 - To the same skillet, add cranberries, maple syrup, orange juice, balsamic vinegar, Dijon mustard, cinnamon, and minced garlic. Stir, scraping browned bits from the pan.
04 - Bring sauce to a simmer and cook 5-7 minutes, stirring occasionally until cranberries burst and sauce thickens slightly.
05 - Nestle chicken breasts into the glaze, spoon sauce over them, and cook 4-6 minutes until internal temperature reaches 165°F and glaze is glossy.
06 - Remove from heat. Garnish with fresh thyme and orange zest if desired. Serve immediately with extra glaze.

# Expert Tips:

01 -
  • The glaze tastes like fall in a pan, with cranberries that burst into jammy sweetness while staying sharp and tangy enough to keep things interesting
  • It comes together in less than 40 minutes but tastes like you've been simmering it all afternoon, making weeknight cooking feel effortless
  • Those beautiful caramelized bits at the bottom of the pan become liquid gold when the glaze simmers, turning an ordinary chicken breast into something festive without any fuss
02 -
  • Don't flip the chicken too early or too often. Resist the urge to check on it constantly. Those first few minutes of undisturbed contact with the hot pan are what create the golden crust that tastes like dinner should taste.
  • The glaze will continue to thicken slightly as it cools, so if it looks a touch loose when you're done, it will be perfect once plated. This is the hardest lesson I learned because I kept overcooking it trying to make it thicker than it needed to be.
  • If you accidentally overcook the chicken, the glaze's moisture and acidity will help compensate. I learned this the hard way, and now I know that a slightly glazed chicken is far more forgiving than a dry one.
03 -
  • If you prefer a smoother glaze without whole cranberries, mash them against the side of the pan with the back of a spoon as they soften, or briefly blend before returning the chicken. I do this when I'm plating for company.
  • This dish tastes even better the next day when the flavors have settled into each other. Reheat gently in a 350°F oven covered with foil, adding a splash of water if needed to prevent the glaze from reducing too much.

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