Cranberry Pan Seared Chicken

Got plans this weekend? We suggest trying our flavorful pan seared chicken.


  • 4 chicken breasts
  • 1/3 cup olive oil
  • 3 carrots
  • 1 cup fresh or frozen cranberries
  • 1 small cubed onion
  • 1/3 cup brown sugar
  • 1/4 cup Catalina dressing
  • 1/3 cup balsamic vinegar
  • 1/3 cup white wine or chicken broth


Preheat oven to 350. Pour 1/3 cup olive oil into a cast iron skillet on medium heat. Coat chicken breasts with corse garlic salt. When oil is hot, place chicken breasts and one peeled garlic clove into the skillet and sear each side for 3 to 5 minutes, until golden brown

Remove chicken breasts from skillet.

Add 1/3 cup olive oil to skillet, then add potatoes, carrots, cranberries and onion. Sear for 2-3 minutes.

Next, add brown sugar, Catalina dressing, balsamic vinegar and white wine or chicken broth.

Add chicken back into skillet. Place lid on and bake in the oven for 45 minutes.

Enjoy! You can thank us later. 

Rochelle is generation 5 cranberry grower and lives in west central Wisconsin with her husband Nick and two daughters on King Cranberries. She teaches at the University of Wisconsin-Eau Claire, and loves to do bee pollinator research with her students. She loves teaching, and cranberries, and teaching people about cranberries! When she’s not working on her doctoral dissertation you can find her in her garden, collecting eggs from the coop, baking with the girls, or going on school visits with Ben the therapy dog. Check out some of her favorite recipes and projects.

You may also like