Best 6 Skillet Spiced Cranberry Chicken Recipes

CRANBERRY SAUCE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CRANBERRY SKILLET CHICKEN

Steps:

• In a nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 1-qt. baking dish coated with cooking spray. Combine the remaining ingredients; pour over chicken. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.

SKILLET CRANBERRY CHICKEN

Steps:

• Melt margarine in a large skillet over medium heat.
• Add onion & chicken strips & saute 2-3 minutes until tender.
• Except for the rice, stir in the rest of the ingredients, & bring to a boil.
• Reduce heat & simmer 15 minutes.
• Serve over hot rice.

SKILLET SPICED CRANBERRY CHICKEN

Steps:

• Season the chicken with salt and pepper, cinnamon, allspice, 1/2 teaspoon finely grated orange zest, and the ginger.
• Heat oil in a large skillet over medium-high heat. Carefully add the chicken breast halves and sear for about 2 minutes on each side. Now add the 2 tablespoons water or apple juice and reduce heat to a simmer, cover pan, and cook until chicken is done, about 15 minutes. Transfer to a serving platter and keep warm.
• To make sauce, add the cranberries, diced apple, chutney, 1 teaspoon grated orange zest, orange juice, brown sugar, and cider vinegar to the pan, stirring up any browned bits. Bring to a boil over medium high heat, stirring all the while. Then reduce heat to a simmer and cook, stirring from time to time, until some cranberries begin to burst and apples are softened, about 10 minutes.
• Place the chicken in the sauce, toss to coat and heat through briefly.
• Serve sauce with chicken, accompanied with rice or stuffing and your favorite seasonal vegetables.

CRANBERRY CHICKEN

Steps:

• In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.