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Easy Skillet Chicken With Cranberry Balsamic Sauce – Cozy Dinner Recipe

Skillet chicken with cranberry balsamic sauce pairs juicy, pan-seared chicken breasts with a tangy-sweet sauce made with burst cranberries and balsamic vinegar. It comes together in one skillet for a cozy dinner with a glossy, thick sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4 chicken breasts boneless, skinless; about 1.5 pounds total; pounded to an even 0.75-inch thickness
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
For the cranberry balsamic sauce
  • 1 shallot medium, finely chopped
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.75 cup chicken broth
  • 0.33 cup balsamic vinegar
  • 0.25 cup brown sugar packed light
  • 1 tsp Dijon mustard
  • 0.5 tsp dried rosemary
  • 2 tbsp butter unsalted

Equipment

  • 1 12-inch skillet

Method
 

Sear the chicken
  1. Pat the chicken 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 until shimmering.
  4. Add the chicken and cook for 5–7 minutes per side, adjusting the heat as needed, until the thickest part of each breast reaches 165°F.
  5. Transfer the chicken to a plate.
Make the cranberry balsamic sauce
  1. Reduce the heat to medium and add the shallot to the skillet.
  2. Cook for 1–2 minutes, stirring, until softened.
  3. Add the cranberries, chicken broth, balsamic vinegar, brown sugar, Dijon mustard, and rosemary.
  4. Bring to a simmer and cook uncovered for 8–12 minutes, stirring occasionally, until most cranberries have burst and the sauce has thickened.
  5. Remove the skillet from the heat and stir in the butter until melted.
  6. Return the chicken and any accumulated juices to the skillet, and turn to coat with the sauce.
  7. Simmer gently for 1–2 minutes until hot.

Notes

For juicy chicken, check that the thickest part of each breast reaches 165°F. Refrigerate leftovers for up to 3 days; freezing is suitable. For a dairy-free option, use a plant-based butter alternative.