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Braised Cranberry Balsamic Chicken

Braised Cranberry Balsamic Chicken is a delicious, show-stopper dinner that doesn’t require a lot of work! Chicken breasts are seared until golden brown and then nestled into a decadent sauce of reduced balsamic vinegar, cranberries and fresh herbs. They come out tender and juicy as can be and loaded with flavor. Perfect for the holiday season or a weeknight meal!

This is one of those meals that just makes me so excited to share it! It’s packed full of flavor and can wow a crowd without a lot of fuss.

Let’s break it down:

First, you sear the chicken breasts until golden brown on both sides. I like to use boneless, skinless chicken breasts becuase they are easy to eat and serve, but you could definitely use any chicken you like the most! Legs and thighs would still work perfectly. It’s ok if the chicken isn’t cooked all the way through after you sear them because they will be nestled back into the prepared sauce, covered with a lid and simmered until deliciously tender. 

Up next is the sauce. I could not get enough of this sauce! It’s hassle-free and has so much flavor that you will keep going back for more. Balsamic vinegar de-glazes the pan and then simmers together with cranberries, chicken stock, fresh rosemary and thyme and a little bit of sugar until thickened. The chicken is then nestled back into the sauce, covered with a lid and simmered until done. That’s it! How great is that? A one-pan meal that can be the main star of your holiday table, or serve as a delicious weeknight dinner. 

Watch the Recipe Video Below:

Finally, you get to eat and that’s the best part! I highly recommend serving this Braised Cranberry Balsamic Chicken on a bed of Asiago Herb Mashed Potatoes or Stovetop White Cheddar Mac n Cheese. The slight tanginess and decadence from the sauce pairs perfectly with a rich, hearty side dish such as potatoes or mac n cheese. It’s the perfect pair! You could even toss in some Garlic Almond Green Beans or Crispy Bacon Green Beans to make it a complete meal.

Leftovers of this Braised Cranberry Balsamic Chicken are on our menu for dinner tonight and we are both STOKED. John went as far to say that it’s one of his favorite chicken dishes that I’ve made! Grab the ingredients, heat up a skillet and get to cookin’! 🙂

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Braised Cranberry Balsamic Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


Braised Cranberry Balsamic Chicken is a delicious, show-stopper dinner that doesn’t require a lot of work! Chicken breasts are seared until golden brown and then nestled into a decadent sauce of reduced balsamic vinegar, cranberries and fresh herbs. They come out tender and juicy as can be and loaded with flavor. Perfect for the holiday season or a weeknight meal!


  • 2 tablespoons extra virgin olive oil
  • 4 chicken breasts (boneless and skinless)
  • Salt and pepper
  • 2 cups fresh cranberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 cup chicken stock
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped


  1. Heat the olive oil over medium heat in a large skillet. Season both sides of the chicken breasts with salt and pepper and add them into the skillet. Sear the chicken until golden brown, about 5-8 minutes before flipping them and searing the other side the same way, about another 5-8 minutes. Transfer the chicken to a plate for later use.
  2. Pour the balsamic vinegar, chicken stock and fresh cranberries into the same skillet used for the chicken and reduce the heat to low. Add in the sugar, rosemary and thyme and stir to combine. Allow the sauce to simmer and thicken for several minutes.
  3. Nestle the chicken back into the sauce and spoon some of the sauce on top of all the chicken breasts. Cover with a lid and allow to simmer on low heat for 10-15 minutes, or until the chicken is cooked through. Serve the chicken with the sauce spooned over the top. Enjoy!


  • I like to use boneless, skinless chicken breasts as they are easy to cut and serve, but any cut of chicken will do! Thighs and legs would be delicious as well.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!




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