Go Back

Easy Skillet Chicken with Cranberry Balsamic Sauce

Skillet chicken with cranberry balsamic sauce pairs golden chicken cutlets with a smooth, slightly thickened sweet-tangy sauce. Cook everything in one 12-inch skillet for an easy dinner with whole-berry cranberry sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breasts boneless skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
For the sauce
  • 1 shallot small, minced
  • 2 cloves garlic minced
  • 0.5 cup low-sodium chicken broth
  • 1 cup whole-berry cranberry sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp dried thyme

Equipment

  • 1 12-inch skillet

Method
 

Prepare and cook the chicken
  1. Slice the chicken breasts horizontally into cutlets, or pound them to an even 1/2-inch thickness, then pat dry.
  2. Season both sides of the chicken with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Cook the chicken in a single layer, in batches if needed, for 3–5 minutes per side, until golden and 165°F in the thickest part; transfer to a plate and rest while you make the sauce.
Make the sauce and finish
  1. Reduce the heat to medium and cook the shallot in the skillet for 2 minutes, stirring.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the chicken broth, cranberry sauce, balsamic vinegar, Dijon mustard, and thyme, scraping up any browned bits.
  4. Simmer for 3–5 minutes, stirring, until the sauce is smooth and slightly thickened.
  5. Return the chicken and any accumulated juices to the skillet and turn to coat.
  6. Simmer for 1–2 minutes, then serve.

Notes

For golden cutlets, cook them in a single layer and check that the thickest part reaches 165°F. Refrigerate leftovers in an airtight container for 3–4 days; freezing is suitable for up to 2 months. For a gluten-free version, check that the chicken broth and Dijon mustard are gluten-free.