Cranberry balsamic chicken

A closer look

Why this combination works

Cranberry sauce brings tart fruit and soft berry pieces to a simple stock-based sauce. Balsamic vinegar adds depth and rosemary keeps the flavour savoury. A little butter at the finish gives the sauce a rounder texture.

What you need for cranberry balsamic chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Cranberry sauce. Whole-berry cranberry sauce brings tart fruit, sweetness and soft berry pieces. Stir it through the stock until the sauce is even, leaving some berries intact for texture.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Balsamic vinegar. Balsamic vinegar adds fruity acidity with a slightly sweet edge. Reducing it with the sauce rounds out its sharpness; a little goes a long way.
• Rosemary. Rosemary brings a strong, pine-like aroma that contrasts with fruit and sweetness. Chop it finely and measure carefully, as large pieces can taste woody.
• Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.

How to make cranberry balsamic chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Simmer cranberry sauce, stock, vinegar and rosemary for 4 minutes, breaking up larger berries with a spoon. Lower the heat and whisk in the butter.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with mash and Brussels sprouts.