Cranberry Chicken

Serves: up to 6 | Cooking time: 25 minutes

A Farmer Focus Simple Recipe!

Print Recipe


  • 2 Farmer Focus Boneless Skinless Chicken Breasts

  • 1/2 cup all-purpose flour

  • 1/2 tsp black pepper

  • 1/2 tsp cayenne pepper

  • 3 tbsp butter

  • 1 cup water

  • 8-12 oz cranberries fresh or frozen

  • 1/2 cup brown sugar

  • 1/4 tsp nutmeg

  • 1 tbsp red wine vinegar

  • 2 sprigs fresh thyme

  • Salt to taste


  1. To start, open your package of Farmer Focus Boneless Skinless Chicken Breasts and cut each piece in half lengthwise to create 4 evenly-sized filets, or use Farmer Focus Thin Sliced Boneless Skinless Chicken Breasts.

  2. In a shallow bowl, whisk together all of the dredge ingredients: flour, black pepper, and cayenne pepper. Coat both sides of chicken filets with this mixture and set them aside on a plate.

  3. In a large pan, melt the butter and then add the coated chicken filets. Lightly brown the chicken on both sides before removing and setting them aside.

  4. In the same pan, add water, cranberries, brown sugar, nutmeg, and red wine vinegar. Cook the cranberry mixture over medium heat until the cranberries begin to burst.

  5. Add the chicken filets back to the pan, along with the thyme sprigs, and simmer for 20-25 minutes. While it simmers, occasionally coat the chicken with the sauce and lightly smash the cranberries to release more flavor. Continue to cook until the chicken has reached 165˚F at its center and the sauce has reduced.

  6. Garnish the finished filets with fresh thyme and serve with rice and your favorite sides.

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