Cranberry Glazed Chicken Breast (Printable)
Pan-seared chicken breasts with a tangy-sweet cranberry glaze delivering vibrant, festive flavors.
# What You'll 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 (optional)
12 - Fresh thyme sprigs
13 - Orange zest
# Directions:
01 - Pat chicken breasts dry and evenly season both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until golden brown and nearly cooked through. Transfer chicken to a plate and cover loosely.
03 - In the same skillet, combine cranberries, maple syrup, orange juice, balsamic vinegar, Dijon mustard, cinnamon, and minced garlic. Stir well, scraping up any browned bits from the pan.
04 - Bring the glaze to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
05 - Nestle the chicken breasts into the glaze. Spoon sauce over the chicken and cook for an additional 4-6 minutes until chicken reaches an internal temperature of 165°F and the glaze becomes glossy.
06 - Remove skillet from heat. Optionally garnish with fresh thyme sprigs and orange zest. Serve immediately, spooning extra glaze over the chicken.
# Expert Advice:
01 -
- Ready in 35 minutes with minimal prep, so you can actually enjoy time with guests instead of being stuck in the kitchen
- That cranberry-maple combination feels fancy enough for special occasions but tastes like pure comfort
- The glaze makes the kitchen smell incredible—citrus, cinnamon, and caramelized berries that somehow feel both festive and cozy
02 -
- Pat your chicken completely dry before searing. Any moisture on the surface steams the chicken instead of searing it, and you lose that golden crust that makes this dish special.
- Don't overcrowd the skillet. If your chicken breasts are large, cook them two at a time. Room to breathe means better browning and more even cooking.
- The internal temperature matters more than time. 165°F is the magic number for food safety, and at that point the chicken stays juicy, not dry.
03 -
- If your glaze seems too thin after cooking, you can gently mash a few of the cooked cranberries against the side of the pan—they thicken as they break down. Or if you prefer a completely smooth glaze, pulse the whole thing briefly with an immersion blender before returning the chicken.
- Chicken breast thickness matters. If yours are noticeably uneven, give them a gentle pound between two pieces of plastic wrap before seasoning. Even thickness means even cooking and no dry edges.