Cranberry Skillet Chicken Recipes

CRANBERRY APPLE SKILLET CHICKEN

Steps:

• Heat oven to 400 degrees F.
• Lightly salt and pepper the chicken thighs.
• Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
• On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
• When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
• Cook an additional 5 minutes. Remove the chicken from the pan.
• While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
• Combine the chicken stock and apple cider.
• Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
• Add chicken back to the pan skin side up.
• Spoon the cranberry apple mixture into the pan evenly around the chicken.
• Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
• Remove from oven and allow to rest for a few minutes before serving hot.

SKILLET CRANBERRY CHICKEN

Steps:

• Melt margarine in a large skillet over medium heat.
• Add onion & chicken strips & saute 2-3 minutes until tender.
• Except for the rice, stir in the rest of the ingredients, & bring to a boil.
• Reduce heat & simmer 15 minutes.
• Serve over hot rice.

SKILLET SPICED CRANBERRY CHICKEN

Steps:

• Season the chicken with salt and pepper, cinnamon, allspice, 1/2 teaspoon finely grated orange zest, and the ginger.
• Heat oil in a large skillet over medium-high heat. Carefully add the chicken breast halves and sear for about 2 minutes on each side. Now add the 2 tablespoons water or apple juice and reduce heat to a simmer, cover pan, and cook until chicken is done, about 15 minutes. Transfer to a serving platter and keep warm.
• To make sauce, add the cranberries, diced apple, chutney, 1 teaspoon grated orange zest, orange juice, brown sugar, and cider vinegar to the pan, stirring up any browned bits. Bring to a boil over medium high heat, stirring all the while. Then reduce heat to a simmer and cook, stirring from time to time, until some cranberries begin to burst and apples are softened, about 10 minutes.
• Place the chicken in the sauce, toss to coat and heat through briefly.
• Serve sauce with chicken, accompanied with rice or stuffing and your favorite seasonal vegetables.