Pan Fried Chicken with Cranberry Sauce Recipe - EatSimpleFood.com

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content while maintaining flavor.

fresh cranberries

🥗Healthier: frozen cranberries

💰Cheaper: dried cranberries

Frozen cranberries are often more affordable and have a longer shelf life.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Chicken thighs are often less expensive and juicier.

Put the cranberries in a stock pot.

Add sugar, cinnamon, and a little bit of salt to the pot.

Add a little bit of water to the pot.

Zest an orange and set the zest aside for garnish.

Juice the orange and add the juice to the pot.

Bring the mixture to a boil in the stock pot, then cover and reduce heat to a low simmer.

Cook for about 12 minutes, stirring occasionally, until cranberries burst and the sauce thickens.

Remove the cinnamon stick and taste for sugar or salt, adjusting as needed.

Set the cranberry sauce aside.

Prepare the chicken thighs by trimming off visible fat and any blood marks or bruises.

Season the chicken thighs with salt and black pepper.

Heat a non-stick 12-inch skillet over medium-high heat.

Add the chicken thighs to the skillet and cook uncovered for about 7 minutes.

Season the other side of the chicken with salt and black pepper before flipping it.

Add a little more fat (butter or oil) to the pan to create fond.

Cover the skillet and cook for about another 6 minutes.

Uncover the skillet, flip the chicken again to brown the other side.

Increase the heat to brown the chicken, then remove from heat when done.

Top the chicken with the cranberry relish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens