One-Pan Cranberry Rosemary Chicken
This One-Pan Cranberry Rosemary Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts cooked with fresh rosemary and tangy cranberries for a perfect weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup chicken broth
- 2 tablespoons honey
- Salt and pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt, pepper, and half of the chopped rosemary.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and sear each side for 3-4 minutes until golden brown. Remove chicken and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds.
- Add fresh cranberries, chicken broth, honey, remaining rosemary, and red pepper flakes (if using). Stir and cook for 2-3 minutes until the cranberries start to soften.
- Return the chicken to the skillet, spoon some sauce over the top, and transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/75°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
For a complete meal, serve with roasted vegetables or a side of mashed potatoes to soak up the delicious cranberry rosemary sauce.