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
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes