This Creamy Cranberry Chicken is a delicious mix of tender chicken and a smooth, tangy cranberry sauce. It’s an easy dish that feels special, perfect for any dinner!
I love how the sweet and tart flavor of the cranberries makes this dish stand out. Serve it with rice or veggies, and your taste buds will thank you! 🍗✨
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are perfect here for their tenderness. If you prefer dark meat, chicken thighs can be a great substitute. They add extra flavor and moisture!
Cranberries: Fresh cranberries bring a tangy kick, but frozen cranberries will work just as well. If you can’t find either, consider using dried cranberries; just add a bit of extra liquid to the sauce.
Bacon: The crispy bacon adds a nice crunch and smoky flavor. For a healthier option, turkey bacon is a lighter substitute. You could also skip it completely for a vegetarian dish and use olive oil instead.
Brussels sprouts: These add a lovely crunch. You can swap them out for green beans or broccoli if that’s what you have on hand. Just adjust cooking time as needed.
Heavy cream: This creates a rich sauce, but if you’re looking for a lighter version, half-and-half or a non-dairy option like coconut cream would work as substitutes. Adjust accordingly for thickness!
How Do You Get Perfectly Cooked Chicken In This Recipe?
Getting your chicken just right is key for a great dish. Here’s how to ensure it’s juicy and cooked perfectly:
- Sear the chicken: Cook the chicken breasts in a hot skillet to get a nice golden crust. Searing for 3-4 minutes on each side locks in moisture.
- Check the temperature: Use a meat thermometer to check that it’s reached 165°F (74°C). This ensures it’s safe to eat without drying out.
- Rest the chicken: Let it rest for a few minutes after cooking. This allows the juices to redistribute, keeping the meat tender.
With these tips, you’ll have a delicious and creamy cranberry chicken dish that’s sure to impress!
How to Make Creamy Cranberry Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Sauce:
- 4 slices bacon, chopped
- 1 cup fresh or frozen cranberries
- 1 cup Brussels sprouts, halved
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy cranberry chicken dish takes about 15 minutes of prep time and 25-30 minutes of cooking time. So, you’ll be enjoying this delicious meal in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Chicken:
Preheat your oven to 375°F (190°C). While it’s heating, season the chicken breasts generously with salt and black pepper on both sides to enhance their flavor.
2. Sear the Chicken:
In a large skillet over medium-high heat, add olive oil. Once the oil is hot, sear the chicken breasts for about 3-4 minutes on each side until they turn golden brown. After searing, remove them from the skillet and set aside. This step adds great flavor!
3. Cook the Bacon:
In the same skillet, add the chopped bacon and cook until it’s crispy, about 4-5 minutes. Remove the bacon pieces but leave the rendered fat in the pan; we’ll use it for the sauce!
4. Prepare the Sauce:
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Then, pour in the chicken broth and stir in the Dijon mustard. Make sure to scrape the bottom of the pan to get all those tasty bits!
5. Add the Cream and Veggies:
Next, stir in the heavy cream and fresh thyme leaves. Season with salt and pepper to taste. Then, add the cranberries and halved Brussels sprouts to the sauce. Cook for about 3-5 minutes until the sauce starts to thicken and the cranberries soften slightly.
6. Combine and Bake:
Transfer the sauce and veggie mixture into a baking dish. Place the seared chicken breasts on top and sprinkle the crispy bacon pieces over everything. Bake uncovered for 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and the Brussels sprouts to be tender.
7. Finish and Serve:
Once out of the oven, garnish the dish with fresh parsley and extra thyme sprigs for a pop of color. Serve warm, spooning the creamy sauce over the chicken and Brussels sprouts.
Enjoy your flavorful creamy cranberry chicken dish! It goes wonderfully with a side of mashed potatoes or rice for a complete meal!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken breasts, but be sure to thaw them completely before searing. Thaw in the fridge overnight or place them in a sealed bag and submerge in cold water for a faster option.
Can I Make This Dish Dairy-Free?
Absolutely! To make it dairy-free, substitute heavy cream with coconut cream or a dairy-free cream alternative. Just keep in mind that the flavor may slightly change with coconut cream, adding a bit of tropic flair.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm it on the stove over low heat, stirring occasionally to maintain the creamy texture.
Can I Swap the Brussels Sprouts?
Yes! If Brussels sprouts aren’t your favorite, feel free to replace them with green beans, broccoli, or even spinach. Just adjust the cooking time based on the vegetable you choose to ensure they’re tender!