Instructions
Step 1: Season chicken breasts with salt, pepper, garlic powder, and thyme.
Step 2: In a large skillet over medium heat, heat olive oil and butter. Add chicken breasts and sear for 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, add cranberry sauce and chicken broth. Stir and bring to a gentle simmer, scraping up any browned bits from the pan.
Step 4: Return the chicken to the skillet. Spoon sauce over the chicken and simmer for 5–7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 5: Garnish with chopped parsley and serve hot with mashed potatoes, rice, or roasted vegetables.
Storage Information
Store leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish is not ideal for freezing as the sauce may separate upon thawing.
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