Rosemary cranberry chicken is one of my favorite ways to bring vibrant flavor and a festive touch to the dinner table. Whether it’s a holiday meal or a simple weeknight craving, I love how this dish always wows my family.
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Rosemary Cranberry Chicken Recipe
Rosemary cranberry chicken is a beautifully aromatic dish that balances sweet, tart, and savory notes all in one pan. It combines savory chicken with the tartness of cranberries and the aromatic, pine-like flavor of fresh rosemary.
It’s one of those recipes that works just as well for a cozy dinner with friends as for a festive holiday centerpiece. It easily fits into many dietary preferences: gluten-free, dairy-free, and even paleo with simple ingredient swaps. Best of all, it uses wholesome ingredients and minimal pans, which makes cleanup a breeze.
The dish can be enjoyed with a variety of comforting sides, such as mashed potatoes, roasted sweet potatoes, steamed green beans, or crisp-tender asparagus. For gatherings, fluffy rice, wild rice pilaf, or creamy polenta work well, too.
You can pair this rosemary cranberry chicken with several types of bread, like crusty artisan bread, warm rosemary focaccia, or classic dinner rolls. Seasonal salads featuring arugula, spinach, or roasted vegetables are also a great option.
For drinks, try white wines like Sauvignon Blanc or Pinot Grigio or light-bodied craft beer. Non-alcoholic drinks include sparkling water with a twist of citrus or apple cider.
Here’s how to make the festive cranberry chicken with herbs:
Rosemary Cranberry Chicken
Nutrition
Ingredients
- 4 boneless chicken breasts or thighs
- 1 cup chicken broth
- 1 cup cranberry sauce homemade or canned
- 2 tbsp olive oil
- 2 tbsp honey or brown sugar optional, for sweetness
- 2-3 sprigs fresh rosemary or 1 tsp dried
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Pat chicken dry, season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Transfer chicken to a plate and set aside
- In the same skillet, reduce heat to medium. Add garlic, sauté 1 minute. Stir in chicken broth, cranberry sauce, honey, and rosemary. Bring to a simmer.
- Return chicken to the skillet. Cover and simmer 15–20 minutes, turning once halfway through, until chicken is cooked through (internal temp 165°F / 74°C).
- Remove rosemary sprigs, adjust seasoning. Spoon sauce over chicken before serving.
Notes
- Substitute thighs for breasts for more juiciness.
- Great served with rice, roasted potatoes, or green beans.
- Use skinless chicken breast for lower calories
SIMILAR RECIPES:
Variations
Besides this classic recipe, there are many variations of this cranberry chicken. Here are some suggestions to try:
- Cranberry Balsamic Chicken uses balsamic vinegar in the sauce for more depth and a subtle tangy-sweet note.
- Whole30/Keto-Friendly Version swaps out maple syrup for a low-carb alternative and uses coconut aminos instead of soy sauce.
- Cranberry Apple Chicken adds diced apples to the roasting pan for extra fruity sweetness and a hint of autumn flavor.
- Orange-Infused Cranberry Chicken includes freshly squeezed orange juice and zest for a brighter, citrusy twist.
- Sheet Pan Chicken and Veggies roast the chicken alongside carrots, potatoes, and onions for a one-pan family meal.
- Spicy Version incorporates red pepper flakes or a chopped jalapeño into the marinade for gentle heat.
- Boneless Chicken Variation uses boneless, skinless breasts or thighs for quicker cooking and leaner results.
- Dried Cranberry Marinade substitutes dried cranberries when fresh ones aren’t available, soaking them in a warm broth or wine for plumpness and flavor.