Go Back
+ servings
Skillet Cranberry and Leek Chicken

Skillet Cranberry Leek Chicken

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} 
Print Pin
Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3
Calories: 235kcal
Author: Karen Kelly


  • 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


  • 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.


Calories: 235kcal | Carbohydrates: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 275IU | Vitamin C: 8.8mg | Calcium: 20mg | Iron: 0.2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.