Dinner

Cranberry Chicken with Brie and Orange-Maple Sauce Recipe

Bylilan Sage February 20, 2026February 20, 2026

Introduction

This Cranberry Chicken recipe combines tender, juicy chicken breasts with a tangy-sweet cranberry sauce and creamy melted brie. It’s a perfect dish for a cozy dinner that feels special yet is simple to prepare.

The image shows a white plate with three main layers of food: on the left side, there is a neat pile of bright green steamed green beans with a shiny surface; in the middle and right side, there is a large serving of smooth white mashed potatoes forming a thick bed; on top of the mashed potatoes is a piece of lightly browned grilled chicken breast covered by melted, light yellow cheese slices, and garnished with a chunky, deep red cranberry sauce that has whole cranberries and small herbs scattered on it. The plate sits on a white marbled surface, and a silver fork rests on the plate’s edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (about 6 ounces each)
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme leaves
1 tablespoon olive oil
½ small yellow onion (finely diced)
1½ cups fresh cranberries
½ cup orange juice
2 tablespoons maple syrup (or brown sugar)
1 tablespoon balsamic vinegar
4 ounces brie cheese (sliced and rind removed, or mozzarella cheese)

Instructions

Step 1: Pound the chicken breasts with the flat side of a meat mallet to an even thickness. Season both sides with salt, black pepper, garlic powder, and thyme leaves.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
Step 3: Add the diced onion to the skillet, adding more oil if needed, and cook for 2 to 3 minutes until softened.
Step 4: Stir in cranberries, orange juice, maple syrup, and balsamic vinegar. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until cranberries break down and the sauce thickens.
Step 5: Return the chicken and any juices to the skillet. Let simmer 1 to 2 minutes until heated through. Top each breast with brie. Cover and remove from heat. Let sit 3 minutes until cheese softens.
Step 6: Spoon the cranberry sauce over each chicken breast and serve warm.

Tips & Variations

For a dairy-free version, replace brie with a slice of avocado or omit cheese altogether.
Use frozen cranberries if fresh aren’t available; thaw slightly before cooking.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Serve with rice or roasted vegetables to complete the meal.

Storage

Store leftover cranberry chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water or orange juice if the sauce thickens too much.

How to Serve

A white cast iron pan contains four pieces of browned, seasoned chicken breast evenly spaced in a circle. Each chicken breast has two thick strips of pale yellow cheese on top. Underneath the chicken is a layer of deep red chunky sauce with visible whole cranberries. The pan is placed on a white marbled surface with a few fresh cranberries scattered white marbled nearby and a white lid partially visible next to the pan. A gray and white checkered cloth is slightly visible under the pan handle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and proper seasoning. Cooking frozen chicken directly in the skillet may result in unevenly cooked meat.

What can I substitute for brie cheese?

If you prefer, mozzarella or mild goat cheese works well. For a non-dairy option, omit cheese or try a plant-based cheese alternative that melts nicely.