One Pan Cranberry Rosemary Chicken

  • Prep + Cook Time
    30 Minutes
  • Servings
Where to Buy


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 1 tablespoon minced rosemary
  • 2 tablespoons butter
  • 1 (12 ounce) bag fresh cranberries
  • 1 1/2 cups cranberry juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons brown sugar
  • Kosher salt
  • Freshly ground black pepper




    1. Season chicken generously with Kosher salt and pepper.  Heat a large heavy bottom skillet over medium heat.  Add canola oil and cook chicken, about 4-5 minutes, until golden brown.  Flip chicken and cook for three minutes.  Add garlic, rosemary, and butter to the pan and stir, spooning the butter over the chicken constantly for 2 minutes.  Remove chicken from pan and set aside.
    2. Add cranberries, juice, vinegar, and brown sugar to the pan.  Season with Kosher salt and pepper.  Stir and bring sauce to a boil.  Reduce heat and simmer for 3-5 minutes.  Add chicken back to the pan and cook chicken until just cooked through.  Serve with fresh rosemary.

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