Apple Cranberry Chicken

pan-seared chicken breasts with cooked cubed apples, dried cranberries, and cinnamon-honey glaze - in a cast iron skillet.

Apple Cranberry Chicken is the perfect late summer, fall, and winter dish, infused with the warm flavors of cinnamon and honey. This one-pan meal comes together in just 30 minutes, making it ideal for busy weeknights. Its beautiful presentation also makes it a great choice for special occasions or holidays like Thanksgiving and Christmas.

Course Main Course

Cuisine American

Keyword apple cranberry chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 490kcal

Author Julia

Ingredients

Apple and cranberry glaze

2 large apples I used Envy, you can also use Fuji, Honeycrisp, or Gala - firm, sweet apples
½ cup dried cranberries
¼ cup honey
1 teaspoon cinnamon
1 tablespoon olive oil
1 tablespoon butter

Pan-seared chicken

1.4 pounds skinless boneless chicken breasts (2 large chicken breasts sliced in half lengthwise)
salt and pepper
3 tablespoons flour (you can use gluten-free)
2 tablespoons olive oil

US Customary - Metric

Instructions

Make apple-cranberry glaze

Peel, core, and chop the apples into small cubes. Heat a large, high-sided skillet over medium heat and sauté the apples in butter and oil with cinnamon for about 5 minutes until they soften and release their juices. Stir in honey and cranberries to create a sticky, syrupy glaze.

Pan-sear the chicken

I used 2 large chicken breasts that I cut horizontally (lengthwise) to turn them into thinner cutlets. Generously season the chicken with salt and pepper, then coat it in flour.
Heat another large, high-sided skillet (preferably cast iron) over medium heat until hot. Sear the chicken for about 5 minutes on each side, or until it is browned and cooked through.
To serve, spoon the apple-cranberry-cinnamon-honey sauce over the chicken.

Nutrition