Pan-Seared Chicken with Cranberry Sauce

Cranberries have long brightened American autumn tables, and here they mingle with maple and apple cider in a quick pan sauce. Golden pan-seared chicken picks up that sweet-tart glaze for an easy weeknight dinner with a festive edge.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 cups fresh cranberries
• 1/2 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp fresh thyme leaves
• 3 garlic cloves
• 1 shallot
• 3 tbsp olive oil
• 2 tbsp butter
• 5 oz baby spinach
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp orange zest
• 1 tbsp apple cider vinegar

Instructions

1. 1Pat the chicken breasts dry thoroughly with paper towels and season both sides generously with salt and black pepper. Let them sit at room temperature for about 10 minutes while you prep the aromatics.
2. 2Mince the garlic and finely dice the shallot. Zest the orange and strip the thyme leaves from the stems so everything is ready before the pan gets hot.
3. 3Heat a large 12-inch skillet over medium-high heat and add olive oil until it shimmers. Lay the chicken in the pan without crowding and sear undisturbed until the underside is deep golden brown, about 5 to 6 minutes.
4. 4Flip the chicken and cook the second side until golden and the thickest part reaches 165°F on an instant-read thermometer, another 5 to 7 minutes depending on thickness. Transfer the chicken to a plate and tent loosely with foil.
5. 5Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the shallot and cook until softened and fragrant, about 2 minutes.
6. 6Add the garlic and thyme and stir for 30 seconds until aromatic but not browned. Pour in the apple cider and apple cider vinegar, scraping up all the browned bits from the bottom of the pan.
7. 7Stir in the fresh cranberries, maple syrup, and orange zest. Bring to a lively simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens to a glossy spoon-coating consistency, 6 to 8 minutes. Taste and adjust salt if needed.
8. 8Nestle the chicken back into the sauce for 1 minute to rewarm, spooning the cranberry mixture over the top. In a separate small pan or the edge of the skillet, wilt the baby spinach with salt until just collapsed and bright green.
9. 9Plate each chicken breast over a bed of wilted spinach, spoon generous cranberry sauce over and around, and finish with an extra grind of black pepper and a few fresh thyme leaves.