Let me tell you about this amazing One-Pan Cranberry Rosemary Chicken recipe that I recently tried. It’s a fantastic dish that combines the tangy sweetness of cranberries with the earthy flavor of rosemary, all cooked in just one pan for ultimate convenience.

The chicken turns out juicy and tender, while the cranberries add a burst of festive color and a touch of tartness. And let’s not forget the incredible aroma that fills your kitchen as the rosemary infuses into the dish. With minimal effort and maximum flavor, this One-Pan Cranberry Rosemary Chicken is sure to become a new favorite in your household!

Ingredients Needed for This Recipe

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

1 cup fresh cranberries (or you can use frozen cranberries if fresh are not available)
1/4 cup honey
2 tablespoons balsamic vinegar

3 cloves garlic, minced
1 tablespoon freshly chopped rosemary, plus more for garnish
1 teaspoon orange zest

1/2 cup chicken broth
Additional fresh rosemary sprigs and orange slices, for garnish (optional)

Instructions for Making One-Pan Cranberry Rosemary Chicken

Preheat the oven to 375°F (190°C).

Season the chicken breasts with salt and freshly ground black pepper to taste.
Heat the olive oil in a large, oven-proof skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook for 2-3 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the cranberries, honey, balsamic vinegar, minced garlic, chopped rosemary, and orange zest. Cook over medium heat for 2-3 minutes, stirring occasionally, until the cranberries start to burst and the sauce thickens slightly.

Stir in the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the skillet, spooning some of the cranberry mixture over them.
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Garnish with additional fresh rosemary sprigs and orange slices, if desired, before serving.

Tips for Perfecting the Recipe

Selecting the Right Chicken: For the best results, use fresh, high-quality chicken breasts. If they are very thick, consider pounding them to an even thickness. This ensures that the chicken cooks evenly and remains juicy and tender.

Balancing Flavors: The key to this dish is the balance between the tartness of the cranberries and the sweetness of the honey. Taste the sauce before adding it to the chicken, adjusting the honey or cranberries as needed to achieve the perfect balance that suits your palate.

Using Fresh Herbs: While dried rosemary can be used in a pinch, fresh rosemary will give the dish a more vibrant flavor. Fresh herbs, in general, tend to offer a brighter, more pronounced flavor compared to their dried counterparts.

Skillet Choice: Use a heavy, oven-proof skillet for this recipe. Cast iron skillets are ideal because they retain heat well and ensure even cooking. Plus, they can go from stovetop to oven without any issues.

Don’t Skip the Searing: Searing the chicken before baking creates a deliciously crispy exterior while locking in the juices. Make sure the skillet is hot before adding the chicken to achieve that golden-brown crust.

Cooking Time: Depending on the thickness of your chicken breasts, cooking times may vary. Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) without overcooking.

Resting the Chicken: Allow the chicken to rest for a few minutes after baking before slicing. This helps the juices redistribute throughout the meat, ensuring each bite is moist and flavorful.

Serving Suggestions

Complementary Sides: Serve this dish with sides that complement its flavors. Roasted vegetables, such as Brussels sprouts or sweet potatoes, make a great choice. For a lighter option, consider a quinoa salad or a simple green salad dressed with a vinaigrette that echoes the dish’s flavors.

Starches: To soak up the delicious sauce, offer a side of mashed potatoes, creamy polenta, or a rustic loaf of bread. These options will ensure that none of the sauce goes to waste.

Wine Pairing: A dish with the depth of flavor like this one pairs beautifully with wine. A medium-bodied red wine such as Pinot Noir or a full-bodied white like Chardonnay can complement the chicken and cranberries well.

Garnish Wisely: A sprinkle of fresh chopped parsley or a few sprigs of rosemary not only adds a pop of color but also enhances the dish’s aroma. Consider adding a few fresh cranberries to the plate before serving for an extra burst of tartness and color.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh? Yes, frozen cranberries can be used without thawing. Keep in mind that they might release more liquid, so you may need to adjust the cooking time slightly to achieve the desired sauce consistency.

What if I don’t have an oven-proof skillet? If you don’t have an oven-proof skillet, you can transfer the chicken and sauce to a baking dish before putting it in the oven. Just make sure to use a dish that’s large enough to hold everything comfortably.

Can this recipe be made ahead of time? You can prepare the sauce and sear the chicken ahead of time. However, for the best texture and flavor, it’s recommended to bake the chicken just before serving. The sauce can be reheated and poured over the chicken before finishing it in the oven.

How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop, adding a little chicken broth if the sauce has thickened too much during storage.

Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs can be a juicier and more flavorful alternative to breasts. Keep in mind that the cooking time may vary depending on the size and whether they are bone-in or boneless.

One-Pan Cranberry Rosemary Chicken

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For a wonderfully fragrant and delightful dish that suits both casual weeknight dinners and festive gatherings, consider preparing this One-Pan Cranberry Rosemary Chicken.

Ingredients

4 boneless skinless chicken breasts
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 cup fresh cranberries or you can use frozen cranberries if fresh are not available
1/4 cup honey

2 tablespoons balsamic vinegar
3 cloves garlic minced
1 tablespoon freshly chopped rosemary plus more for garnish

1 teaspoon orange zest
1/2 cup chicken broth
Additional fresh rosemary sprigs and orange slices for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and freshly ground black pepper to taste.
Heat the olive oil in a large, oven-proof skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook for 2-3 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the cranberries, honey, balsamic vinegar, minced garlic, chopped rosemary, and orange zest. Cook over medium heat for 2-3 minutes, stirring occasionally, until the cranberries start to burst and the sauce thickens slightly.
Stir in the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the skillet, spooning some of the cranberry mixture over them.

Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish with additional fresh rosemary sprigs and orange slices, if desired, before serving.