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Tart Cranberry Chicken Recipe

Tart Cranberry Chicken Recipe

My husband loves chicken when it's nice and moist, like it is in this autumn recipe. I serve it over hot fluffy rice with a salad and warm rolls on the side. The ruby-red sauce has a tart cinnamony flavor.
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons butter
  • 1 cup water
  • 1 cup fresh or frozen cranberries
  • 1/2 cup packed brown sugar
  • Dash ground nutmeg
  • 1 tablespoon red wine vinegar, optional
  • Hot cooked rice


  • 1. In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm.
  • 2. Add water, cranberries, brown sugar, nutmeg and, if desired, vinegar to the pan; cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve with rice.
    Freeze option: Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary. Yield: 6 servings.

Nutritional Facts

One serving (calculated without vinegar and rice) equals 284 calories, 9 g fat (1 g saturated fat), 73 mg cholesterol, 122 mg sodium, 22 g carbohydrate, 0 fiber, 28 g protein.

Reviews for Tart Cranberry Chicken

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Reviewed Mar. 22, 2013

"My whole family loved this chicken. Even my small children really liked it and wanted seconds. It is easy to make and well worth the time."

Reviewed Oct. 24, 2012

"review forgot the <> would i make this again-- question -- where does the taste come from ???"

Reviewed Dec. 24, 2011

"My family and I love this recipe. I am going to use pork chops for the first time."

Reviewed Jan. 30, 2011

"I have been using this recipe for years (aquired from one of your magazines) but actually have never made it with chicken, I have always used pork chops, which are fantastic. My favorite "pork chop" recipe."

Reviewed Jan. 1, 2011

"I love this recipe. Ive made it for the first time for my family when my son was a newborn...I loved it! I make it in the fall/early winter. Cranberry and chicken are my faves. Great combo!"

Reviewed Jun. 1, 2010

"I love this recipe so much that in the fall I stock up on cranberries to freeze so I can enjoy this meal all year around. It's so delicious and smells awesome when cooking. I serve it over plain couscous, but it's also good over rice."

Reviewed Feb. 15, 2010

"We very much enjoyed this tangy chicken dish. Everyone thought it was a keeper, the chicken was moist and tender, and the sauce was excellent on the brown rice I served with it. Healthy and tasty!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.