Cranberry Balsamic Chicken Skillet comes together in just 30 minutes, making it a perfect weeknight meal for your family!
This recipe was created in partnership with the Healthy Aperture Blogger Network for the #JuiceCentral campaign.
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I’ve been on a streak of quick, reliable weeknight dinners lately, and skillet meals are a big reason why. One-pan recipes get dinner on the table fast with minimal cleanup, and this Cranberry Balsamic Chicken Skillet is no exception. It’s inspired by a slow cooker cranberry chicken I saw months ago, but this version is a speedy skillet adaptation—and my whole family loved it.
I used a few simple ingredients: 100% cranberry juice (no added sugar), balsamic vinegar, orange marmalade for a touch of sweetness, and fresh cranberries. If you have bags of frozen cranberries in the freezer, this dish is a great way to use them.
Using 100% fruit juice in sauces adds natural flavor and nutrients—like vitamin C, potassium, and other plant compounds—without added sugars. Be sure to check labels and choose 100% unsweetened juice for the best result.
I served this skillet with mashed sweet potatoes; their natural sweetness pairs beautifully with the tangy-sweet cranberry sauce. My husband said it reminded him of Thanksgiving—perfect for bringing a little festive flavor to an ordinary weeknight.
Cranberry Balsamic Chicken Skillet
- Author: Aggie’s Kitchen
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Chicken
- Method: Skillet
Cranberry Balsamic Chicken Skillet comes together in just 30 minutes, making it a perfect weeknight meal for your family!
Ingredients
- 2 teaspoons light oil
- 1 1/2 lb boneless, skinless chicken breast, cut into strips
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1/2 cup 100% unsweetened cranberry juice
- 1/3 cup balsamic vinegar
- 2 heaping tablespoons orange marmalade
- 1/8 teaspoon crushed rosemary
- 1/2 cup fresh cranberries
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken strips with salt and pepper on both sides.
- Using tongs, place chicken strips into the skillet, taking care not to overcrowd the pan. You may need to cook in batches. Brown the chicken on both sides, about 3–5 minutes per side. Remove browned chicken and set aside on a plate.
- Reduce heat to medium and add 1 tablespoon butter to the skillet. In a small bowl, whisk together cranberry juice, balsamic vinegar, orange marmalade, and crushed rosemary. Add the sauce to the pan along with the fresh cranberries. Simmer, stirring occasionally, about 3 minutes until the cranberries begin to burst and soften. Return the chicken to the skillet, turning to coat in the sauce.
- Simmer gently for about 5 minutes, until the sauce thickens. Taste and adjust salt and pepper as needed.
- Serve immediately with mashed sweet potatoes or wild rice.
Disclosure: This recipe was created in partnership with the Healthy Aperture Blogger Network for the #JuiceCentral campaign. Thank you for supporting the brands that support Aggie’s Kitchen!
More skillet recipes for your weeknights:
Skillet Italian Sausage and Peppers with Potatoes
Cheesy Southwest Beef and Potato Skillet (my kids ask for this all the time!)
BBQ Chicken, Kale and Quinoa Bowl
Italian Beef Skillet Dinner
20 Minute Kielbasa and Cabbage Skillet