Cranberry Apple Chicken is sweet, tangy, and full of fall flavor! Tender chicken is topped with soft apples and juicy cranberries in a sweet apple cider sauce. The cranberries pop as they cook, and the sauce is so good spooned over every bite. Best of all, it is an easy one-skillet dinner that looks pretty enough for a holiday meal, too!
Love apples with chicken? My Apple Orchard Chicken is another tasty dinner to try! And when cranberries are in season, be sure to check out more of my Delicious Cranberry Recipes for more ideas to enjoy during the holidays and all year long.
Ingredients & Substitutions
- Chicken breasts: Use about 1 ½ pounds of boneless, skinless chicken breasts. Slice thicker breasts in half horizontally so they cook evenly. Boneless, skinless chicken thighs would also work.
- Brown sugar: Light brown sugar adds sweetness to both the chicken seasoning and the cranberry apple topping. Dark brown sugar can be used for a deeper molasses flavor.
- Olive oil: Extra virgin olive oil helps the seasoning stick to the chicken and keeps it from sticking to the skillet.
- Garlic: Minced garlic adds flavor to the chicken.
- Salt, pepper, and paprika: These season the chicken and balance the sweetness of the topping.
- Unsalted butter: Butter gives the apple cranberry topping a rich flavor. If using salted butter, you may want to reduce the salt on the chicken slightly.
- Apples: I used Honeycrisp apples for their sweet flavor and firm texture. Granny Smith apples would add a more tart flavor.
- Fresh cranberries: Fresh cranberries cook down and burst into the sauce. Frozen cranberries can also be used; add them straight from the freezer.
- Apple cider: Apple cider gives the topping its apple flavor and helps create the sauce. Avoid using apple cider vinegar in its place.
- Apple cider vinegar: A little vinegar balances the sweetness of the brown sugar and fruit.
- Cinnamon and nutmeg: These warm spices complement the apples and cranberries. Adjust them to your taste, or leave out either one if you prefer.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. They may need a little more cooking time, so check that the thickest part reaches 165°F before removing them from the skillet.
Can I use frozen cranberries?
Yes! Add frozen cranberries directly to the skillet without thawing them first. They may need a little extra time to soften and burst as the sauce cooks.
Can I use a different kind of apple?
Absolutely! Honeycrisp apples hold their shape and add sweetness, but Granny Smith apples are a great choice if you prefer a more tart flavor. Fuji or Gala apples would also work.
How do I know when the cranberry apple sauce is ready?
The apples should be tender, the cranberries should have burst, and the sauce should have thickened slightly. This usually takes about 10 to 12 minutes. The sauce will continue to thicken a bit as it cools.
Can I make cranberry apple chicken ahead of time?
Yes, you can prepare it ahead of time and reheat it when you are ready to serve. For the best texture, avoid cooking the apples until they are too soft, since they will soften a little more when reheated.
What To Serve With Cranberry Apple Chicken
Cranberry Apple Chicken pairs well with simple sides that soak up the sweet apple cider sauce. Here are a few ideas to round out your meal!
- Mashed Potatoes: Creamy country mashed potatoes (or Skins On Mashed Potatoes) are delicious with the cranberry apple topping spooned over them.
- Wild Rice: Nutty wild rice or rice pilaf makes a great match for the sweet and tangy sauce.
- Roasted Sweet Potatoes: Their natural sweetness goes well with the apples and cranberries.
- Roasted Brussels Sprouts: Their slightly nutty flavor balances the sweetness of the topping.
- Easy Dinner Rolls: Soft rolls are perfect for soaking up any extra apple cider sauce.
How To Store Cranberry Apple Chicken
Refrigerator: Store leftover cranberry apple chicken in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat: Warm the chicken and topping in a skillet over medium-low heat until heated through, adding a splash of apple cider or chicken broth if the sauce has thickened too much. You can also reheat individual portions in the microwave.
Freezer: Let the chicken and topping cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The apples may be softer after freezing and thawing.
Cranberry Apple Chicken
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts, (about 2 large or 3 medium)
- 2 tablespoons light brown sugar, packed
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Cranberry Apple Topping
- 2 tablespoons unsalted butter
- 2 small Honeycrisp apples, peeled, diced
- 1 cup (100 g) fresh cranberries
- 1 cup (8 ounces / 240 g) apple cider
- ¼ cup light brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- If the chicken breasts are thick, slice them in half horizontally to make thinner, even pieces.
- In a small bowl, mix the brown sugar, 1 tablespoon olive oil, garlic, salt, pepper, and paprika. Rub the mixture over both sides of the chicken.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side, or until the thickest part reaches an internal temperature of 165°F. Transfer the chicken to a plate and loosely cover with foil.
- In the same skillet, melt the butter over medium heat. Add the apples, cranberries, apple cider, brown sugar, apple cider vinegar, cinnamon, and nutmeg. Stir to combine.
- Cook for 10 to 12 minutes, stirring occasionally, until the apples are tender, the cranberries have burst, and the sauce has thickened.
- Return the chicken to the skillet and spoon the cranberry apple topping over each piece. Let everything warm together for 1 to 2 minutes, then remove from the heat and let the chicken rest for 5 minutes before serving.
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