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Chicken with Cranberries

When cranberries are in season, I like to stock the freezer so I can serve this dish year-round. The sauce's tangy flavor complements the chicken very well.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    6 servings


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup butter
  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 1 tablespoon red wine vinegar
  • Dash ground nutmeg


  • In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.
  • In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.
Nutrition Facts
1 each: 222 calories, 8g fat (5g saturated fat), 31mg cholesterol, 291mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 6g protein.

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Average Rating:
  • Leann
    Jan 31, 2021

    Fabulous. OMG! SO delicious. Definitely will make again.

  • Kathie
    Dec 31, 2017

    No comment left

  • bygrace7
    Aug 15, 2016

    This is the only stove-top recipe I use for any chicken dish with cranberries! Serve over rice with a salad to make a quick complete meal. Delicious!

  • SBH128
    Aug 21, 2012

    Absolutely fantastic......I didn't change a thing!!

  • queenzookie
    Jan 21, 2011

    I made this recipe as written, using fresh cranberries, and my husband and I enjoyed it. For my preferences, I might use slightly less flour, butter, and brown sugar next. But, all in all, a tasty meal - great for a family dinner or a casual meal with friends.