Chicken with Cranberry Sauce

Marsha Gardner


The tartness of the cranberries is nice with the chicken which has been enhanced with thyme and sage. Easy enough for a week night dinner elegant enough for your next dinner party.

★★★★★ 1 vote
25 Min


2 Tbsp
butter, unsalted
1 1/2 tsp
thyme, dried
kosher salt and freshly ground black pepper
4 medium
chicken breasts, bone-in
1 medium
onion, finely chopped
1/2 tsp
sage, dried
2 c
chicken stock, no salt
1 c
cranberries, fresh
1/4 c

How to Make Chicken with Cranberry Sauce


  • 1Preheat oven to 450-degrees.

    In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
  • 2Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.

    Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

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About Chicken with Cranberry Sauce

Course/Dish: Chicken