I don’t know about you, but boneless, skinless chicken breasts get boring really fast. I know you’re not supposed to have a lot of sugar toward the end of the day, but cranberry glazed chicken makes dinnertime a lot more interesting.
What I love about this recipe is twofold: first, it uses cranberries, which I love. Dried cranberries are actually awesome; I was worried that they wouldn’t rehydrate enough, but when you let them simmer and turn into a glaze, you won’t notice the difference. Second, cranberry glazed chicken makes me forget that I’m eating yet another boneless, skinless chicken breast. Eating clean is enough of a pain, but to not have flavor is downright depressing.
I took this cranberry glazed chicken recipe and served it for dinner one night. I made five servings because leftovers are awesome, and this recipe keeps well. The around-the-table verdict was a resounding thumbs up; it’s now going to be a regular in the rotation. It’s also pretty easy to make. The only thing you really have to watch out for is the cranberry glaze; don’t overcook it, or you’re not getting it out of your pan anytime soon. Also, when you’re wiping out the pan, make sure your paper towel is wet, wet, wet!
Sides are pretty easy for this meal. I threw a cup of wild rice and two cups of water into the rice cooker (if you don’t have one, get one, because you will love never having to stir a pot of rice again. This Cuisinart 4-cup rice cooker is the one I have, and you can also steam veggies while you’re cooking rice, so it’s a win-win set-and-forgetapalooza). And you also can’t go wrong with a green salad served alongside the cranberry glazed chicken and wild rice.
- 20 oz, Boneless, Skinless Chicken Breasts
- 2 tbsp 15ml, Italian Extra Virgin Olive Oil
- 3 tbsp chopped, Shallots, raw
- 1.50 cup, Dried Cranberries
- 1/3 cup Vinegar, Apple Cider
- 2 tablespoon, Honey
- 1 tsp(s), Spices, ginger, ground
- 1/4 tsp(s), Spices, allspice, ground
- 2 tbsp(s), Thyme, fresh
- Rub chicken with kosher salt and pepper, then set aside while you prepare the glaze.
- In a large, deep skillet, heat 1 tbsp olive oil over medium-high heat. Add the shallot and saute until it begins to turn brown (about 2 minutes).
- Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften (about 5-8 minutes). Stir often so that the liquid starts to evaporate. Once the berries are soft, smash them with the back of a spoon so that they burst.
- Stir in the ginger, 1/2 tsp of salt, and allspice. The mixture will be thick. Transfer it to a bowl.
- Wipe down the skillet with a wet paper towel, then heat the rest of the olive oil over medium high heat.
- Add the chicken in a single layer, and cook for 5-7 minutes on each side, or until golden brown on each side. Keep cooking until the chicken is cooked through and the center is 165 degrees F.
- Transfer the chicken to a serving plate. Spoon over the glaze and sprinkle the chopped thyme on top.
If you try it, let me know what you think in the comments!