Cranberry Glazed Chicken
Cranberry glazed chicken offers a delightful blend of sweet-tart cranberries and warm spices, perfect for festive dinners or cozy family meals with rich flavors.
Ingredients
- 1/2 cup all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 (3 to 3 1/2 lb.) broiler or 4 whole chicken breasts ⓘ
- 3 tablespoons butter or margarine ⓘ
- 1 1/2 cups fresh cranberries ⓘ
- 1 cup firmly packed brown sugar ⓘ
- 3/4 cup water ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1 tablespoon wine vinegar ⓘ
Instructions
- Combine 1/2 cup flour, salt, and pepper.
- Skin chicken, if desired.
- Dredge chicken in the flour mixture.
- Melt butter in a large skillet over medium heat.
- Add chicken and cook for 30 minutes or until golden brown.
- Remove chicken and drain on paper towels; keep warm.
- Add cranberries, brown sugar, and water to pan drippings in the skillet; cook for 5 minutes or until cranberry skins pop.
- Blend together 1 tablespoon flour, cinnamon, cloves, allspice, and vinegar.
- Add vinegar mixture to cranberry mixture and cook until thickened, stirring constantly.
- Return chicken to the skillet and baste with cranberry mixture; cover and simmer for 30 minutes, turning chicken occasionally.
Tips & Substitutions
For a slightly healthier version, you can use skinless chicken breasts, which will still turn out juicy when cooked properly. If fresh cranberries are not available, use frozen ones, but do not thaw them before cooking. You can also substitute the brown sugar with honey or maple syrup for a different flavor profile. Pair this dish with a side of roasted vegetables for a complete meal.
Serving Suggestions
Serve the cranberry glazed chicken over a bed of rice or alongside creamy mashed potatoes to soak up the delicious sauce. This dish pairs beautifully with a fresh green salad or steamed green beans. For a festive touch, consider serving it during holiday gatherings, as it complements traditional sides nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, adding a splash of water if needed to prevent sticking. Cover and heat until warmed through, ensuring the chicken reaches an internal temperature of 165°F before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Glazed Chicken contains roughly 619 calories, with 11g protein, 141g carbohydrates, and 3g fat. It is an excellent source of iron (35% of the Daily Value), dietary fiber (32% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1501mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great substitute and will add extra flavor and juiciness to the dish. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
What can I use if I don't have wine vinegar?
If you don't have wine vinegar, you can substitute it with apple cider vinegar or a mix of lemon juice and water. Both options will provide a nice tanginess that complements the sweetness of the cranberry sauce.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and cranberry sauce in advance and store them separately in the refrigerator. When ready to serve, simply reheat the chicken and sauce together in a skillet until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).