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Chicken with Cranberry-Balsamic Sauce

Total Time

Prep: 20 min. Bake: 15 min.


4 servings

Here’s a quick and delicious way to make ordinary chicken breasts elegant. The fruity sauce also livens up roasted pork and turkey.—Susan Cortesi, Northbrook, IL


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1-1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup cranberry juice
  • 1/3 cup balsamic vinegar
  • 1/4 cup whole-berry cranberry sauce
  • 2 tablespoons finely chopped shallot
  • 3 tablespoons butter


  1. Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or until a thermometer reads 170°.
  2. Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted. Serve with chicken.

Nutrition Facts

1 each: 359 calories, 16g fat (7g saturated fat), 117mg cholesterol, 891mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 35g protein.

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