Cranberry Balsamic Chicken Skillet — EASY, hearty, HEALTHY, one-skillet dish that’s ready in 20 minutes!! Juicy chicken, crisp-tender Brussels sprouts, chewy cranberries and crunchy pumpkin seeds!
Easy One-Pan Balsamic Chicken Recipe
Just say the word balsamic and I’m in. How I love thee.
Especially with Brussels sprouts, which are my favorite vegetable. Or tied with broccoli, I can’t decide.
The crevices of the Brussels sprouts soak up the balsamic vinegar and honey sauce beautifully and it keeps the chicken perfectly juicy and moist. It’s an easy, one-skillet meal that’s ready in 20 minutes!
I added sun-dried tomatoes and dried cranberries for chewiness and extra tart-and-tangy flavor. Pumpkin seeds add crunch.
Chewy, crunchy, with the crisp-tender sprouts. I can’t even. It’s a perfect fall recipe that’s warm, comforting, and hearty while still being healthy.
You won’t have to bribe anyone to eat their Brussels sprouts when they’re prepared this way. Promise.
What’s in the Cranberry Balsamic Chicken Skillet?
For this cranberry, chicken and Brussels sprouts recipe, you’ll need:
- Olive oil
- Brussels sprouts
- Chicken breasts
- Balsamic vinegar
- Sun-dried tomatoes
- Dried cranberries
- Roasted pumpkin seeds
How to Make the Cranberry Balsamic Chicken Skillet
This loaded balsamic vinaigrette chicken skillet couldn’t be simpler to make!
Add some oil to a large skillet, then throw in the halved Brussels sprouts in an even layer. Cook the sprouts until they’re browned, then push to the side of the skillet.
To the other side of the skillet, add the diced chicken. From here, it’s just a matter of cooking the chicken until done, then adding the balsamic sauce for the chicken.
Sprinkle with the sun-dried tomatoes, cranberries, and pumpkin seeds and dig in!
Can the Brussels Sprouts Be Substituted?
Not a fan of chicken and Brussels sprouts? No problem! I bet broccoli would be a good substitute here.
Can I Use Shaved Brussels Sprouts?
No, you must use fresh sprouts that have been cut in half. Shaved sprouts would burn too quickly.
Tips for Making Cranberry Balsamic Chicken
For an extra punch of balsamic flavor, drizzle the finished chicken skillet with balsamic glaze. It’s sold at every major grocery store and is great for adding concentrated balsamic flavor to dishes.
You can use regular roasted pumpkin seeds or candied pumpkin seeds in this dish. I used seasonally-available candied pumpkin spice pumpkin seeds from Trader Joe’s.
This is basically a meal in itself, but you’re welcome to serve the chicken with a side salad or atop rice to stretch it further.
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- 3 tablespoons olive oil, divided; plus more if necessary
- about 15 to 20 Brussels sprouts, trimmed and halved lengthwise
- about 1 1/4 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 1 large shallot, peeled and diced small
- salt and pepper, for seasoning to taste
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup sun-dried tomatoes (dry, not oil-packed)
- 1/2 cup dried cranberries
- 1/2 cup candied or roasted pumpkin seeds (I used seasonally-available candied pumpkin spice pumpkin seeds from TJ’s)
- To a large skillet, add 2 tablespoons olive oil, Brussels spouts with the cut side down, and cook over medium-high heat for about 4 to 5 minutes, or until seared and lightly golden brown.
- Turn sprouts over and move them to one side of the pan. It’s okay if you have to pile them on top of each other.
- Add remaining 1 tablespoon olive oil (plus more if necessary) on bare side of the pan and add the chicken, shallots, season everything with salt and pepper and cook for about 4 to 5 minutes or until chicken is 80 to 90% cooked through; stir and flip the chicken intermittently.
- Evenly drizzle the balsamic vinegar, honey, and stir to combine.
- Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and sprouts are crisp-tender.
- Evenly sprinkle with sun-dried tomatoes, cranberries, pumpkin seeds, and stir to combine. Serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Amount Per Serving: Calories: 579Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 120mgSodium: 347mgCarbohydrates: 43gFiber: 6gSugar: 31gProtein: 52g
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