🍗🍒 Cranberry Pecan Chicken

Tender, juicy chicken breasts are coated in a sweet-savory cranberry sauce and finished with toasted pecans and dried cranberries. It’s an easy dinner that feels special enough for a holiday meal but is simple enough for a weeknight.

🛒 Ingredients

For the chicken

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the cranberry pecan sauce

  • 1 cup fresh or frozen cranberries
  • ½ cup dried cranberries
  • ½ cup chicken broth
  • ¼ cup orange juice
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fresh rosemary, chopped
  • ½ cup pecans, roughly chopped
  • 1 tablespoon butter
  • Zest of ½ orange
  • Salt and pepper to taste

👩‍🍳 Instructions

1. Prepare the chicken.
Pat the chicken breasts dry with paper towels. If they are very thick, gently pound them to an even thickness so they cook evenly.

2. Season.
Season both sides of the chicken with salt, black pepper, garlic powder, and thyme. Let the chicken sit for about 10 minutes while you prepare the other ingredients.

3. Toast the pecans.
Heat a large skillet over medium heat. Add the chopped pecans and toast for 3–4 minutes, stirring frequently. Remove them from the skillet once fragrant and lightly browned. Be careful because pecans can burn quickly.

4. Sear the chicken.
Add olive oil and butter to the same skillet over medium-high heat. Once hot, add the chicken breasts. Cook for approximately 4–6 minutes per side, depending on thickness, until nicely browned.

5. Check the chicken.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest part. Transfer the cooked chicken to a plate and loosely cover it with foil.

6. Start the cranberry sauce.
Reduce the skillet heat to medium. Add the fresh or frozen cranberries, dried cranberries, chicken broth, orange juice, honey or maple syrup, balsamic vinegar, and Dijon mustard.

7. Simmer.
Stir everything together and simmer for 5–8 minutes. The fresh cranberries will begin to soften and burst, creating a thick, flavorful sauce.

8. Add the aromatics.
Stir in the orange zest and chopped rosemary. Season with a small pinch of salt and black pepper. If the sauce is too tart, add another teaspoon of honey or maple syrup.

9. Return the chicken.
Place the chicken back into the skillet and spoon the cranberry sauce over each piece. Simmer gently for 2–3 minutes so the chicken absorbs some of the sauce.

10. Add the pecans.
Stir in about half of the toasted pecans and reserve the rest for garnish. This gives the sauce a wonderful combination of creamy fruitiness and crunch.

11. Finish the dish.
Turn off the heat and add 1 tablespoon of butter to the sauce. Gently stir until melted. The butter gives the cranberry sauce a smoother, richer finish.

12. Serve.
Place each chicken breast on a serving plate and spoon plenty of cranberry sauce over the top. Sprinkle with the remaining toasted pecans and a little extra orange zest.

⭐ Tips for the Best Cranberry Pecan Chicken

  • Don’t overcook the chicken. Use an instant-read thermometer for the most reliable result.
  • Toasting the pecans first makes their flavor much richer.
  • For a sweeter sauce, add a little extra honey or maple syrup.
  • For a more savory version, reduce the sweetener and add another teaspoon of Dijon mustard.
  • Chicken thighs can be substituted for chicken breasts; they may require a little longer cooking time.
  • Fresh rosemary can be replaced with ½ teaspoon dried rosemary.

🍽️ What to Serve With It

This chicken pairs beautifully with mashed potatoes, roasted sweet potatoes, wild rice, green beans, roasted Brussels sprouts, or a simple green salad. The cranberry sauce also tastes wonderful spooned over the side dishes.

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes.