This creamy cranberry chicken is a cozy dish that brings great flavors together. Tender chicken is smothered in a rich, creamy cranberry sauce that’s surprisingly easy to make!
I love how this dish can make a regular weeknight feel special. Just serve it over rice or with some bread, and you’ll feel like a chef—without all the fuss! 🍗🍇
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs because they’re juicy and tender. You can swap them for chicken breasts if you prefer, but just be careful not to overcook them as they can dry out easily.
Cranberries: Fresh cranberries give a beautiful tartness to the dish. If they’re out of season, frozen ones work just as well! You could even try using dried cranberries for a different texture, but adjust the sweetness accordingly.
Brussels Sprouts: These add a nice earthy flavor. If you’re not a fan, feel free to replace them with green beans or broccoli. Just make sure they’re tender and can soak up the sauce!
Heavy Cream: Cream contributes to the richness of the sauce. If you’re looking for a lighter option, you can use half-and-half or even a non-dairy cream substitute like cashew cream.
Dijon Mustard: This adds a nice tang! If you don’t have it, yellow mustard could work in a pinch, though it will alter the flavor slightly.
How Do I Achieve Perfectly Searing Chicken?
Searing the chicken properly gives it a lovely golden color and develops flavor. Here’s how to do it right:
- Heat your olive oil in the skillet until it’s hot but not smoking. You can test this by adding a drop of water – it should sizzle.
- Place the chicken in the pan, leaving space between each piece to prevent steaming.
- Let the chicken cook undisturbed for 4-5 minutes before flipping. This helps develop a nice crust.
After searing, remember to let the chicken rest a bit before adding it back to the sauce; this helps keep it juicy!
How to Make Creamy Cranberry Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1 cup Brussels sprouts, halved
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tsp fresh thyme, chopped (plus extra sprigs for garnish)
- 1 tbsp butter
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This delicious dish takes approximately 15 minutes to prepare and about 25-30 minutes to cook, with 20-25 minutes in the oven. In total, you’re looking at about 45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when you’re ready to bake the chicken.
2. Prepare the Chicken:
Season your chicken thighs with salt and black pepper—don’t be shy! This adds great flavor. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken and sear it for about 4-5 minutes on each side until it’s golden brown. Remove the chicken from the pan and set it aside.
3. Sauté the Vegetables:
In the same pan, melt the butter. Add the chopped onion and sauté for about 3 minutes until it turns translucent. Next, add the minced garlic and cook for an additional minute or until it’s fragrant—your kitchen will smell heavenly!
4. Add in the Cranberries and Brussels Sprouts:
Throw in the fresh or frozen cranberries along with the halved Brussels sprouts. Stir everything together and let it cook for about 2-3 minutes. This helps to release some juices and flavors.
5. Create the Sauce:
Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the cranberries to soften and burst. Then, stir in the heavy cream, Dijon mustard, chopped rosemary, and thyme. Let the sauce simmer for another 3-4 minutes until it thickens slightly.
6. Combine and Bake:
Return the seared chicken thighs to the skillet, nestling them into the sauce. Then, transfer the entire skillet to your preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the Brussels sprouts are tender.
7. Garnish and Serve:
Once done, carefully remove the pan from the oven. Garnish your dish with extra sprigs of rosemary and thyme, along with some chopped parsley if you’d like. Serve this creamy cranberry chicken hot, drizzling that luscious sauce over the top. Enjoy!
This dish pairs wonderfully with mashed potatoes, rice, or some crusty bread to soak up all that delicious sauce! Bon appétit!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water for a quicker thaw.
What If I Don’t Have Dijon Mustard?
No problem! If you don’t have Dijon mustard, you can substitute it with yellow mustard, though it’ll have a slightly different flavor. You can also try using a bit of honey for sweetness if you have to adjust the tartness.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the oven while allowing a few extra minutes for cooking since it’ll be cold.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can do so in the microwave or on the stove over low heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency if it gets too thick.
