Skillet Cranberry Lemon Chicken

Skillet Cranberry Lemon Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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Delicious comfort food and so easy to make.

  • 4 Chicken Breast Breasts, Thighs Or Legs
  • 1/3 Cup Olive Oil (Divided)
  • 1 Tablespoon Chopped Fresh Thyme
  • 3 Garlic Cloves (Minced)
  • 1 Lemon (Zest & Juice)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Pound Baby Potatoes (Halved)
  • 4 Carrots (Cut On Diagonal)
  • 1 Cup Dry White Wine
  • 3 Tablespoons Unsalted Butter
  • 1 1/2 Cups Fresh Cranberries
  • 3 Tablespoons Brown Sugar
  • 3 Tablespoons Balsamic Vinegar
  1. Preheat oven to 425 degrees.
  2. In small-size bowl combine cranberries, brown sugar, and balsamic vinegar. Set aside.
  3. Place chicken pieces on a plate. Rub with 3 tablespoons olive oil, thyme, rosemary, garlic, lemon zest, kosher salt, and pepper. Set aside.
  4. In large-size cast iron skillet add remaining olive oil and turn heat to a medium-high. Get oil nice and hot. Add chicken pieces and sear 5 minutes per side. Remove chicken from pan and transfer to a clean plate. Add 3 tablespoons unsalted butter, potatoes, and carrots. Cook 5 minutes, stirring often, until vegetables are a bit soft. Add wine and scrape up any browned bits. Cook for 5 minutes until wine is slightly reduced. Add chicken pieces back in with vegetables and add lemon juice. Sprinkle cranberry mixture over chicken and vegetables.
  5. Place in oven 25 minutes until chicken is cooked through and potatoes are nice and tender.
  6. Remove from oven and transfer to serving platter. Drizzle with any remaining pan sauce.
  7. Serve immediately
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 45 Minutes Total Time: 65 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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