Skillet Cranberry Chicken Recipes

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CHICKEN A LA CRANBERRY

For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar, and chicken broth. The result is a simple yet luxurious sweet-and-sour dish fit for a fancy dinner party but also quick enough for a weeknight supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 7



Chicken a la Cranberry image

Steps:

  • Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large ovenproof skillet over medium-high; swirl in oil. Add chicken in a single layer, skin-sides down. Cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate.
  • Remove all but 2 tablespoons fat from skillet; reduce heat to medium. Add shallots and cook until softened, about 2 minutes. Add vinegar and boil 30 seconds. Add cranberry sauce and broth; simmer until reduced and thickened slightly, 2 to 3 minutes. Return chicken, skin-sides up, and any accumulated juices to skillet. Spoon enough of cranberry mixture over each leg to coat.
  • Transfer to oven and roast until a thermometer inserted into thickest parts of chicken (nearest but not touching bones) registers 165 degrees, 20 to 25 minutes. Spoon remaining cranberry mixture evenly over chicken; serve.

4 whole chicken legs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 shallots, minced (1/2 cup)
2 tablespoons sherry vinegar
1 cup Classic Cranberry Sauce or store-bought cranberry sauce
1/2 cup homemade or store-bought low-sodium chicken broth

CRANBERRY SKILLET CHICKEN

-Kelly Kirby, Westville, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 8



Cranberry Skillet Chicken image

Steps:

  • In a nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 1-qt. baking dish coated with cooking spray. Combine the remaining ingredients; pour over chicken. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 257 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup whole-berry cranberry sauce
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1/4 teaspoon ground mustard
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic

SKILLET CRANBERRY CHICKEN

No idea when or where I picked up this recipe, but I've had it around for over 30 years! It's a quick & easy-to-make chicken dish! Preparation & cooking times do not include cooking the rice.

Provided by Sydney Mike

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10



Skillet Cranberry Chicken image

Steps:

  • Melt margarine in a large skillet over medium heat.
  • Add onion & chicken strips & saute 2-3 minutes until tender.
  • Except for the rice, stir in the rest of the ingredients, & bring to a boil.
  • Reduce heat & simmer 15 minutes.
  • Serve over hot rice.

2 tablespoons margarine
1 medium onion, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup ketchup
1/2 cup whole berry cranberry sauce
1/4 cup brown sugar
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
8 cups hot cooked brown rice

SKILLET SPICED CRANBERRY CHICKEN

I like to serve this easy one-pan dish throughout the holidays, when fresh cranberries are in season! Frozen or dried cranberries could also be used, for all year round appeal. Feel free to adjust sweetness to your tastes (we like it tangy, aromatic, and not too sweet). This chicken is great served with stuffing or rice, and your favorite seasonal vegetables.

Provided by BecR2400

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Skillet Spiced Cranberry Chicken image

Steps:

  • Season the chicken with salt and pepper, cinnamon, allspice, 1/2 teaspoon finely grated orange zest, and the ginger.
  • Heat oil in a large skillet over medium-high heat. Carefully add the chicken breast halves and sear for about 2 minutes on each side. Now add the 2 tablespoons water or apple juice and reduce heat to a simmer, cover pan, and cook until chicken is done, about 15 minutes. Transfer to a serving platter and keep warm.
  • To make sauce, add the cranberries, diced apple, chutney, 1 teaspoon grated orange zest, orange juice, brown sugar, and cider vinegar to the pan, stirring up any browned bits. Bring to a boil over medium high heat, stirring all the while. Then reduce heat to a simmer and cook, stirring from time to time, until some cranberries begin to burst and apples are softened, about 10 minutes.
  • Place the chicken in the sauce, toss to coat and heat through briefly.
  • Serve sauce with chicken, accompanied with rice or stuffing and your favorite seasonal vegetables.

4 boneless skinless chicken breast halves
salt and pepper
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1 teaspoon finely grated fresh ginger
2 tablespoons vegetable oil
2 tablespoons water or 2 tablespoons apple juice
1 cup fresh cranberries
1 cooking apple, cored and diced
1/3 cup fruit chutney (I used Peach Chutney)
1 1/2 teaspoons finely grated fresh orange zest
1 tablespoon orange juice
1 tablespoon brown sugar, to taste
1 tablespoon apple cider vinegar, to taste

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