One Pan Balsamic Cranberry Chicken
Posted in /Cooking/Entrees/Poultry on Monday, January 01, 2018
We decided to start off the new year with less dishes (only slightly fewer as it turns out) and using what we already have on hand rather than venturing out into the bitter cold night for ingredients. This dinner was extremely tasty and easy to make.
Ingredients
4 Chicken breasts diced
2-3 large potatoes diced
Sprinkle of Italian herbs
1 large onion sliced or diced
1/3 cup cranberries (fresh or frozen)
2 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp maple syrup
3 cloves of minced garlic
Pinch of salt & pepper
Remaining cranberries (approx. 1 cup)
1/4 cup brown sugar
1/4 cup water
Directions
1. Preheat oven to 425F
2. Dice potatoes and onion then toss lightly with a sprinkle of Italian herbs. Place potatoes in a 9×13 inch pan and put in oven for 20-30 minutes.
3. In a blender combine cranberries, oil, soy sauce, syrup, garlic, salt & pepper until smooth.
4. Dice chicken and place in a ziplock bag with the cranberry mixture. Allow to sit and marinate for 15-30 minutes.
5. Decrease oven temperature to 375F and add your chicken to the potato pan along with the marinade and toss to coat the potatoes with the sauce. Bake for 30 minutes.
6. In a small sauce pan bring remaining cranberries, sugar and water to a boil and allow the cranberries to pop. This is a lovely garnish for the dish.
Inspired by: Cotter Crunch
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