This Skillet Cranberry Leek Chicken is a fun and festive holiday dinner. The tart and sweet sauce makes the perfect pairing with simply sauteed chicken breasts. {gluten free}
Exciting news guys! I got a new camera and it rocks. I finally took the plunge and splurged on the Canon 5D Mark III and it is so much fun. I am still learning to use it but the capabilities of this baby far surpass my old one. The color quality is just gorgeous. Merry Christmas to me!
Cranberries have been especially fun to photograph which is why I've been crazy about them lately. I have been eating this Avocado Toast with Turkey and Cranberry Sauce almost daily and I'm loving these Cranberry Chocolate Overnight Oats for breakfast.
This Skillet Cranberry Leek is my latest creation. It's easy to put together but has a grown-up flavor to it with the wine sauce. It makes a beautiful presentation and could easily be served to company over the holidays.
Cranberries are high in Vitamin C and antioxidants and have only 25 calories per half cup. You can find fresh ones in your local market from September - January so stock up! Cranberries are not just for Cranberry Sauce... try them in relishes, chutneys, salads, breads, desserts, and smoothies.
For this Skillet Cranberry Leek Chicken, you simply pound out and saute your chicken breasts then make a quick sauce in the same skillet. Cook your cranberries until they start to pop and release some juices, then add maple syrup, wine, and butter. It's a sweet and tart grown-up flavor that really goes well with simple sauteed chicken.
I think you guys are going to like this Skillet Cranberry Leek Chicken because it's...
- vitamin packed
- quick and easy
- wholesome
- festive and colorful
- gluten-free
Skillet Cranberry Leek Chicken
Ingredients
- 3 whole chicken breasts, flattened with a mallet
- 2 teaspoon herbs de provence
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
- 2 cups fresh cranberries
- 3 whole small leeks, chopped
- ¼ cup dry white wine (or chicken broth)
- 2 tablespoon salted butter
Instructions
- Pound out chicken breast to thin them and make them an even thickness. Sprinkle with herbs de provence, salt and pepper. Heat 1 tablespoon of olive oil over medium high heat.
- Saute chicken breasts for about 8 minutes per side or until cooked through. Remove from pan.
- Add the other 1 tablespoon of olive oil to pan and add cranberries and maple syrup. Cook for a few minutes or until they start to pop and open up. Add leeks and stir.
- Add wine to pan and scrape up bits from bottom of pan. Cook for 2 minutes. Add butter, stir and then add chicken back to pan. Serve and enjoy. If you prefer a milder flavor use chicken broth in place of the wine.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
colleen kennedy says
Congrats on the new camera! I too am looking to upgrade. This dish looks amazing and perfect for December entertaining!
Karen Kelly says
It's so much fun!
Andrea @ Cooking with Mamma C says
I love cranberries! This chicken looks delicious. Congrats on your new camera!
Karen Kelly says
Thanks Andrea. I'm having so much fun with it!
Sarah says
I'm loving the cranberry and leak combo! I bet it tastes absolutely amazing!! Can't wait to give this a try!
Patty @ Spoonabilities says
This chicken recipe looks so delicious! And festive!
Pamela @ Brooklyn Farm Girl says
The color the cranberries add make this dish look so festive!
Karen Kelly says
Thanks Pamela!
Christina says
Congrats on the new camera! How fun, I hope you enjoy playing with your new toy 🙂
And AMAZING recipe! It looks and sounds so freaking good, I can't wait to try it!