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Pan-Roasted Chicken Breasts With Savory Cranberry Sauce

Pan-Roasted Chicken Breasts With Savory Cranberry Sauce
Easy Recipe

Serves 4

  • 4 boneless skinless Smart Chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Preheat oven to 400°F.

Add the olive oil to a large, ovenproof sauté pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken in the pan and sear until it begins to caramelize and brown, about 3 to 4 minutes. Flip the chicken breasts over and place the pan in the oven. Roast the chicken until cooked through, about 12 minutes. Serve with Savory Cranberry Sauce (recipe follows).

    • Savory Cranberry Sauce
    • 1 tablespoon butter
    • 1 small onion, finely chopped
    • 2 garlic cloves, minced
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried sage
    • 2 tablespoons balsamic vinegar
    • 1½ cups chicken broth
    • 1½ cups cranberries
    • ¼ cup sugar
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 teaspoon cornstarch mixed with 1 tablespoon water

    In a saucepan over medium heat, melt butter. Add onion and garlic, stirring occasionally until golden, about 8 minutes. Add sage and thyme and cook for another minute. Add balsamic vinegar and chicken broth and simmer for about 8 additional minutes. Add cranberries and sugar and continue cooking until berries begin to burst, about 10 minutes. Stir in cornstarch mixture, bring to a low boil and cook until slightly thickened. Season with salt and pepper. Serve over the roasted chicken.

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