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Easy Balsamic Cranberry Chicken Skillet

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • Chicken
  • 4 boneless skinless chicken breasts (or thighs)
  • 1 tbsp –2olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tbsp tsp dried thyme or 1 tsp rosemary or 1fresh
  • tbsp Optional: 2–3all-purpose flour for light dredge/crust
  • Cranberry Balsamic Sauce
  • 1 1/2 cups fresh or frozen cranberries
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar packed
  • cloves Optional: 2garlic minced
  • tbsp Optional: 1 tsp orange zest or 2orange juice
  • tbsp Optional: 2–4chicken broth or water only if needed to loosen sauce

Method
 

  1. Prep & Searing Season both sides of your chicken generously with salt, pepper, and herbs. If you want a slight crust, dredge each piece lightly in flour. Not required—just a little touch that helps with browning. Heat a tablespoon or so of olive oil in an oven-safe skillet until it shimmers. Lay the chicken in gently and sear for about 2–3 minutes per side. You’re not cooking it through yet—just giving it color and flavor.
  2. Making the Cranberry Balsamic Sauce Mix cranberries, balsamic, and sugar in a small bowl. It’ll look like a vibrant, messy mixture—and that’s exactly right. Pour it straight into the skillet over the chicken. As the heat rises, the cranberries soften and burst slightly, releasing their juices into the sauce.
  3. Finishing in Oven or Stovetop You can finish this two ways: Oven method: Bake at 375°F for about 15–20 minutes until the chicken reaches 165°F. A thermometer helps here and keeps the meat juicy. Stovetop method: Cover and let it simmer on medium-low for about 15 minutes. The sauce thickens naturally and becomes glossy and fragrant. Right before serving, spoon the reduced sauce over the chicken so each piece shines.