Why You’ll Love Maple Cranberry Glazed ChickenRecipe

The sweet richness of maple syrup paired with the bright tang of dried cranberries creates a flavor profile that’s memorable without being overly complex.
The cooking process is straightforward and quick — from start to finish in about 30 minutes.
It works beautifully as the star of the plate, and you can elevate it further by serving it alongside something like a garlicky wild rice pilaf with sautéed butternut squash and chopped kale.
It hits a nice balance between comfort food and something a bit more special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 to 3 (14‑ounce) boneless skinless chicken breasts
½ teaspoon coarse salt
Freshly ground black pepper, to taste
2 large shallots, finely chopped
1 cup dry red wine or unsweetened pomegranate juice
½ cup maple syrup
½ cup dried cranberries (or cherries)
2 teaspoons cornstarch
1 tablespoon water

Directions

Heat 1 tablespoon of the olive oil in a large non‑stick skillet over medium‑high heat until hot. Season the chicken with salt and pepper. Place the chicken in the skillet and cook 3 to 5 minutes per side, or until the exterior is browned and the center is no longer pink (ideally internal temperature reaches 165 °F). Remove the chicken from the skillet and keep warm.
Add the remaining tablespoon of oil to the skillet. Sauté the finely chopped shallots for about 2 minutes. Then stir in the red wine (or pomegranate juice), maple syrup, and dried cranberries (or cherries). Cook and stir over medium‑high heat for about 5 minutes.
In a small bowl, combine the cornstarch and water to make a slurry. Stir this into the skillet. Cook and stir for about 1 minute, or until the sauce has thickened and is clear.
Reduce the heat to medium. Return the chicken to the skillet, spoon the glaze over it, and simmer 1 minute to bring it all together.
Serve immediately, spooning additional glaze over the chicken.

Servings and timing

Serves: 4 people.
Total time: Approximately 30 minutes.

Variations

Use unsweetened pomegranate juice instead of red wine for a non‑alcoholic version.
Swap the dried cranberries for dried cherries if you prefer a slightly deeper fruit flavor.
Add a sprinkle of fresh rosemary or thyme before serving for an herbaceous twist.
For a crispier finish, after cooking the chicken in the skillet you could transfer it to a preheated oven for 5 minutes at 200 °C (400 °F) before glazing.
Try serving over mashed sweet potatoes or alongside roasted Brussels sprouts to vary the sides.

Storage/Reheating

Storage: Allow the chicken and glaze to cool, then place in an airtight container. Store in the refrigerator for up to 2 days.
Reheating: Gently reheat in a skillet over medium heat, adding a splash of water or chicken broth to loosen the glaze if it has thickened too much. Heat until warmed through (about 3–4 minutes). Do not overcook, as chicken can dry out.
Freezing: This dish is not ideal for freezing due to the glaze texture and potential change in chicken consistency upon thawing.

FAQs

What type of chicken should I use?

You can use boneless, skinless chicken breasts for this recipe. They are lean and cook quickly. If you prefer, you could substitute boneless skinless chicken thighs — just adjust the cooking time slightly since thighs may take a minute or two longer.

Can I skip the wine or pomegranate juice?

Yes. The liquid is used to create the base of the glaze and deglaze the pan. If you don’t want wine or pomegranate juice, substitute with an equal amount of low‑sodium chicken broth and add a tablespoon of balsamic vinegar to maintain acidity.

How do I tell when the chicken is done?

The internal temperature of the chicken should reach 165 °F (74 °C). Visually, there should be no pink in the center. If you don’t have a thermometer, cut into the thickest part to check doneness.

Can I make the sauce ahead of time?

You can prepare the glaze (steps 2 and 3) ahead and refrigerate it in an airtight container for up to one day. When you’re ready to cook the chicken, heat the glaze in the skillet, add the cooked chicken, and simmer briefly to combine.

Is this recipe gluten‑free?

Yes — with the ingredients listed, the dish is naturally gluten‑free assuming your cornstarch and any other ingredients are certified gluten‑free. Always check labels if you have a strict gluten‑free requirement.

How can I thicken the glaze more?

If you’d like a thicker glaze, you can increase the cornstarch to 3 teaspoons mixed with the same amount of water, and allow the sauce to cook an extra minute until it reaches your desired consistency.

What sides pair well with this dish?

Great options include: garlic wild rice pilaf with sautéed butternut squash and kale, mashed sweet potatoes, roasted Brussels sprouts, steamed green beans, or a simple mixed green salad.

Can I use fresh cranberries instead of dried?

Yes, you can use fresh cranberries. If using fresh, consider increasing the cooking time for the glaze by a minute or two to allow the berries to soften and release their juices. You may also want to slightly increase the maple syrup to balance the tartness.

How do I adjust this recipe for more servings?

To serve more people, multiply the ingredient amounts accordingly. For example, for 8 servings double everything. Ensure you use a skillet large enough to avoid crowding the chicken so that it browns properly.

Conclusion

With its combination of sweet maple syrup and tangy cranberries, this glazed chicken recipe delivers both flavor and simplicity. Whether you’re cooking a mid‑week dinner or entertaining guests, it strikes a balance between everyday ease and impressive taste. Serve it with your favorite side, and you’ll have a satisfying meal on the table in about half an hour.