Cranberry and Balsamic Chicken screams all things winter and Christmassy! And a supremely easy recipe to get this skillet chicken ready in no time at all. The devil lies in the marinade. And the longer you marinate, the better the chicken absorbs all the flavours.
Chicken breast can very easily become a rather underwhelming meal. It should be just perfectly tender and not overcooked. And must always be cooked at a really high temperature for a short duration. On-bone chicken retains its tenderness from the juices from bones but that is not the case with breast pieces.
Cranberry and balsamic chicken breast is not just a quick make, but also a very healthy recipe. Without being any less festive. Check out some more festive favourites –
Dates and lemon baked chicken
A previous rendition of the cranberry chicken with jus – chicken breast with cranberry jus
Balsamic marinated chicken breast with Aglio olio
Chicken in red wine
Drunken lamb chops
Ingredients for Cranberry and Balsamic Chicken Breast (serves 4)
- Chicken breast – 500g
- Cranberries – 1/2 cup, chopped + 1/4 cup, whole
- Balsamic vinegar – 2 tbsp
- Extra Virgin Olive Oil – 3 tbsp
- Garlic – 1 tbsp, minced
- Salt – to taste
- Pepper – 1 tsp
- Dried herbs – 2 tsp
- Cloves – 2
Method
- Wash and pat dry the chicken well.
- Using a rolling pin or a meat mallet, flatten the chicken breasts. Cut them into equal pieces and add slight incision marks, not very deep.
- In a bowl add the chicken breast, chopped cranberries, balsamic vinegar, garlic, salt, pepper, and 2 tbsp olive oil. Rub the chicken well with it, cover it, and let it marinate for 1 hour or overnight! Overnight marinades really are the best.
- Heat a skillet pan, really hot. Add the remaining olive oil and add the whole cloves.
- Add the chicken breasts, cover, and cook on one side for 3 minutes.
- Flip and cook for another 2 minutes.
- Add the remaining cranberries, 1/2 cup water, and mix well. Season with dried herbs and salt. Cook for 3-4 minutes on medium heat!
Serve with an easy pasta, bread or mashed potatoes.
Cranberry and balsamic chicken breast
Materials
- 500 g Chicken breast
- ½ cup Cranberries chopped
- ¼ cup Cranberries whole
- 2 tbsp Balsamic Vinegar
- 3 tbsp Olive Oil estra virgin
- 1 tbsp Garlic minced
- Salt to taste
- 1 tsp Pepper
- 2 tsp Dried herbs
- 2 nos Cloves
Instructions
- Wash and pat dry the chicken well.
- Using a rolling pin or a meat mallet, flatten the chicken breasts. Cut them into equal pieces and add slight incision marks, not very deep.
- In a bowl add the chicken breast, chopped cranberries, balsamic vinegar, garlic, salt, pepper, and 2 tbsp olive oil. Rub the chicken well with it, cover it, and let it marinate for 1 hour or overnight! Overnight marinades really are the best.
- Heat a skillet pan, really hot. Add the remaining olive oil and add the whole cloves. Add the chicken breasts, cover, and cook on one side for 3 minutes. Flip and cook for another 2 minutes. Add the remaining cranberries, 1/2 cup water, and mix well.
- Season with dried herbs and salt. Cook for 3-4 minutes on medium heat!
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