Description
This elegant Cranberry Balsamic Chicken features tender, pan-seared chicken breasts coated in a sophisticated reduction of fresh cranberries, aged balsamic vinegar, and honey. The natural acidity of the balsamic perfectly balances the tart sweetness of the cranberries, creating a restaurant-quality dish that is simple to prepare. Ideal for festive family gatherings or a refined weeknight dinner, this savory main course delivers vibrant flavor and a beautiful presentation in under an hour.
Ingredients
4 boneless, skinless chicken breasts, pounded thin
1.5 cups fresh cranberries
0.5 cup high-quality aged balsamic vinegar
2 tablespoons honey
0.5 cup low-sodium chicken broth
1 tablespoon fresh rosemary, minced
2 tablespoons olive oil
Sea salt and cracked black pepper to taste
Instructions
Season the chicken breasts liberally with sea salt and cracked black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.
Remove chicken from the skillet and set aside, covering with foil to keep warm.
Add the fresh cranberries to the same skillet to deglaze.
Pour in the balsamic vinegar, chicken broth, and honey, scraping the bottom of the pan to loosen browned bits.
Simmer for 8 to 10 minutes until cranberries burst and the sauce reduces by half.
Stir in the fresh rosemary.
Return the chicken to the pan and coat thoroughly with the sauce before serving.
Notes
Ensure chicken is pounded to an even thickness for uniform cooking. If the sauce becomes too thick, add an extra tablespoon of broth. You can substitute fresh cranberries with frozen if necessary. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Recipes
- Method: Pan-searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg