Cranberry Glazed Chicken* Recipe

Prep chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Sear chicken

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken breasts and sear without moving until golden brown, 3–4 minutes per side. Remove chicken to a plate—do not worry about fully cooking through.

Make cranberry glaze

In a medium saucepan combine 2 cups fresh cranberries, 1/2 cup granulated sugar, 1/2 cup orange juice, 1 tsp orange zest, 1 tbs balsamic vinegar and 1 tsp Dijon mustard. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer 8–10 minutes until cranberries pop and mixture thickens. Stir in 1 tbs unsalted butter and 1 tsp fresh thyme leaves. Taste and adjust seasoning—add a pinch more salt if needed.

Finish chicken with glaze

Return the seared chicken breasts to the skillet (or place in a baking dish), spoon a generous amount of cranberry glaze over each breast (reserve about 1/4 cup glaze for serving). Transfer skillet or baking dish to a preheated 375°F (190°C) oven and roast 12–15 minutes, until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes; spoon reserved glaze over chicken before serving.

While the chicken is roasting, bring 3 cups low-sodium chicken broth (or water) to a boil in a medium saucepan. Add 1.5 cups long grain and wild rice blend, 1 tbs butter and 1/2 tsp salt. Stir once, reduce heat to low, cover and simmer 25–30 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

For carrots (if using)

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 3 cups sliced carrots, 1/4 tsp salt and 1/4 tsp pepper. Sauté 6–8 minutes until carrots are tender-crisp. Stir in 1 tsp honey and cook 1 additional minute to glaze. Keep warm until serving.

For green beans (if using)

Bring a medium pot of salted water to a boil. Add 12 oz trimmed green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately toss with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper. If desired, finish in the skillet 1–2 minutes to warm through.

Spoon a portion of long grain and wild rice onto each plate. Place a cranberry-glazed chicken breast on top or beside the rice. Arrange the chosen vegetable (carrots or green beans) alongside. Spoon any pan juices or extra cranberry glaze over the chicken and rice. Garnish with additional thyme leaves if desired and serve immediately.