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Cranberry Sauce Skillet Chicken and Brussels

October 16, 2021
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Golden seared chicken and crispy brussels baked with a perfectly sweet and tart cranberry sauce and topped with goat cheese and pecans: this Cranberry Sauce Skillet Chicken and Brussels is the ultimate fall dinner.
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Golden seared chicken and crispy brussels baked with a perfectly sweet and tart cranberry sauce and topped with goat cheese and pecans: this Cranberry Sauce Skillet Chicken and Brussels is the ultimate fall dinner. 

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I’m a big Thanksgiving girl. Thanksgiving foods often get the reputation of being dry, flavorless, and overall kind of blah — but, let me tell you, that’s only if you’re not preparing them right. Really, the flavors of Thanksgiving are about as harmonious as it gets. You’ve got the tart cranberry sauce, juicy turkey, earthy stuffing, and sweet yams. It doesn’t get much better than that, if you ask me. I honestly crave these flavors the second the leaves turn orange… but then you have to wait for over a month for Turkey day?! No thanks. Instead, I whipped up this Cranberry Sauce Skillet Chicken and Brussels. The perfect example of Thanksgiving flavors being jazzed up with a bit of a modern twist, making for the ideal weeknight October dinner. You have to try this one!!

the breakdown…

This Cranberry Sauce Skillet Chicken and Brussels is really quite easy. Start off with a quick saute of some shaved brussels and the seasoned chicken. I like to use shaved brussels, as they have the ability to get super crisp with just a quick saute and 20 minutes in the oven. Buy them store bought or pulse them a few times in the food processor. Either way, they’ll be perfect.

Golden seared chicken and crispy brussels baked with a perfectly sweet and tart cranberry sauce and topped with goat cheese and pecans: this Cranberry Sauce Skillet Chicken and Brussels is the ultimate fall dinner.

While those brussels get a head start on cooking, it’s time to season up that chicken. I go in with just a few classic flavors, as there’s really no need for anything overpowering in this dish. Just a bit of thyme, garlic powder, dried rosemary, salt, and pepper does the trick. You could also use herbs de provence, if you have any on hand. Quickly rub up those chicken breasts then hit them on that hot skillet. Whenever I’m baking a chicken breast in the oven, I always like to give it a quick sear on the stovetop first. This allows for the chicken to get a bit of a crispier skin, but also gets it started on cooking (so you don’t have to bake it forever!!). In this Cranberry Sauce Skillet Chicken and Brussels recipe, just push the brussels to the side while you get the chicken going, and then remove everything all together. It’s simply the easiest way to allow everything to cook evenly:)

Golden seared chicken and crispy brussels baked with a perfectly sweet and tart cranberry sauce and topped with goat cheese and pecans: this Cranberry Sauce Skillet Chicken and Brussels is the ultimate fall dinner.

that cranberry sauce…

Next up, make your cranberry sauce. This is a super simple, no frills cranberry sauce that’s actually made healthier. Yes, you could use a whole cup of sugar, and yes, you could buy the cranberry sauce from the store. But, this naturally sweetened version is truly my favorite cranberry sauce of all time. You would never know it was made “healthier.” Just boil up your cranberries, some water, and your maple syrup (or honey), then allow everything to simmer for a bit. After about 10 minutes, your sauce is ready to go on that chicken. Super easy, if you ask me. You could even add some orange zest of cinnamon if you wanted to jazz things up, but I like keeping it simply with this recipe.

how to serve it up…

Once everything is ready to go, it’s time to get to baking! Top your chicken and brussels with the cranberry sauce, send it to the oven, and allow all the good flavors to mesh together. It’s truly out of this world. At this point, you can prepare your creamy mashed cauliflower, if you’re going with that side, or really any grain. You could also just serve it up as is, with that goat cheese and those pecans of course. I just like to add serving suggestions to make this into an easy, one recipe dinner — perfect for those busy fall school nights. However you serve it up, though, I promise you the whole family will devour this one. 

I hope you love this Cranberry Sauce Skillet Chicken and Brussels  as much as I do! Let me know what you think in the comments below:))

Cranberry Sauce Skillet Chicken and Brussels
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Cranberry Sauce Skillet Chicken and Brussels

Recipe by Annie PatrickCourse: Main Course, DinnerCuisine: American, Thanksgiving, FallDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Golden seared chicken and crispy brussels baked with a perfectly sweet and tart cranberry sauce and topped with goat cheese and pecans: this Cranberry Seared Chicken and Brussels is the ultimate fall dinner. 

Ingredients

  • chicken and brussels:

  • 1.5 lb chicken breasts, sliced in half lengthwise

  • 2 tsp dried thyme

  • 2 tsp garlic powder

  • 1 tsp dried rosemary

  • Salt and pepper, to taste

  • 1 + 1 tbsp olive oil

  • 2 cups brussels sprouts, shredded*

  • cranberries:

  • 6 oz fresh cranberries (about half a bag)

  • ½ cup pure maple syrup (or honey)

  • ½ cup water

  • assembly:

  • ⅓ cup goat cheese, crumbled (optional)

  • ⅓ cup toasted pecans, chopped

  • creamy mashed cauliflower, rice, or quinoa, to serve

Instructions

  • Preheat the oven to 400 degrees.
  • In a small saucepan, combine the cranberries, maple syrup, and water over high heat. Bring to a boil. Then, reduce the heat to medium and simmer for about 10 minutes, or until a sauce starts to form.
  • Rub the sliced chicken breasts with the thyme, garlic powder, rosemary, salt, pepper, and 1 of the tbsp of olive oil.
  • Meanwhile, in a large, ovenproof skillet, heat the remaining 1 tbsp olive oil over medium high heat. Once hot, toss the brussels sprouts into the skillet and saute for 5-6 minutes. Season with salt and pepper. Then, add the chicken to the skillet (just push the brussels to the side) and sear for 1-2 minutes on each side. Remove from heat.
  • Pour the cranberry sauce over the chicken and brussels sprouts, and transfer the skillet to the oven. Bake for 8-10 minutes, or until the chicken is cooked through and the brussels are crisp.
  • Serve over mashed cauliflower or a grain of choice, and top with goat cheese and toasted pecans. Enjoy!

Notes

  • To shred your brussels sprouts, start with a 5 oz bag of full brussels sprouts. Remove the end stems of each, then toss the brussels sprouts into a food processor. Pulse 4-6 times, making sure there are no full pieces left. Alternatively, you could by your brussels sprouts pre-shredded. 
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