Juicy chicken is paired with a sweet-tart cranberry-orange sauce and topped with creamy brie for a cozy, holiday-worthy dinner. Everything comes together in one skillet for a dish that feels special but cooks fast.
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Holly’s Cozy Recipe Highlights
- Flavor: Savory, juicy chicken with the sweet-tartness of cranberries, a hint of orange, and creamy, melted brie for a perfectly balanced bite.
- Technique: This recipe uses a simple stovetop technique, searing the chicken until golden before simmering it in a fresh cranberry sauce, then finishing with melted brie.
- Serving Suggestions: Serve with some easy roasted vegetables, creamy mashed potatoes, or rice pilaf.
The Star Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts that are similar in size so they cook evenly. Pound them to an even thickeness with a meat mallet for tender, juicy results.
- Cranberries: Fresh or frozen berries both work well. Frozen berries may need an extra minute ot two to break down. Taste the sauce and adjust the sweetness if your cranberries are extra tart.
- Brie: Choose a mild, creamy brie that softens nicely once covered. Remove the rind for smooth melting. Mozzarella is a simple swap if you prefer a milder cheese.
- Orange Juice: Fresh squeeze orange juice with a citrus juicer for a bright, natural flavor. Store-bought juice works as a convenient alternative as well.
How to Make Cranberry Chicken
- Pound chicken to even thickness. Season and sear.
- Prepare the cranberry sauce (full recipe below).
- Return the chicken to the skillet, top with brie, and let the cheese soften.
- Spoon the cranberry sauce over the chicken and serve warm.
Storing & Reheating Leftovers
- Refrigerate: Leftover cranberry chicken will last up to 4 days in an airtight container.
- Freeze: The chicken and cranberry sauce freeze well for up to 3 months, but it’s best to remove the brie as it becomes grainy and separates once frozen. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop or in the microwave, adding a splash of juice or broth to loosen the sauce. Avoid overheating as the brie can separate if reheated too long.
Holiday-Inspired Dinners
Did you enjoy this Easy Cranberry Chicken Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme leaves
- 1 tablespoon olive oil
For the Sauce
- ½ small yellow onion finely diced
- 1½ cups fresh cranberries
- ½ cup orange juice
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon balsamic vinegar
- 4 ounces brie cheese sliced and rind removed, or mozzarella cheese
Instructions
- Pound the chicken breasts with the flat side of a meat mallet to an even thickness. Season both sides of the chicken breasts with salt, black pepper, garlic powder, and thyme leaves.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
- Add the diced onion to the skillet, adding more oil if needed, and cook for 2 to 3 minutes, or until softened.
- Stir in cranberries, orange juice, maple syrup, and balsamic vinegar. Simmer uncovered for 8 to 10 minutes, stirring occasionally until the cranberries break down and the sauce thickens.
- Return the chicken, along with any juices, to the skillet and let it simmer for 1-2 minutes until heated through. Top each chicken breast with brie. Cover, and remove from heat. Let sit for 3 minutes, or until the cheese begins to soften.
- Spoon the cranberry sauce over each piece and serve warm.
Notes
- If you prefer a sweeter sauce, add a bit more maple syrup.
- Let the Brie soften gently under the lid—it shouldn’t be melted, just soft and creamy.
- Alternatively, place the skillet under the broiler for 1 – 2 minutes to soften the cheese, making sure the skillet is oven-safe.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 322 | Carbohydrates: 17g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 749mg | Potassium: 602mg | Fiber: 2g | Sugar: 11g | Vitamin A: 300IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken
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