Skillet Cranberry Chicken

"No idea when or where I picked up this recipe, but I've had it around for over 30 years! It's a quick & easy-to-make chicken dish! Preparation & cooking times do not include cooking the rice."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by ANN N. photo by ANN N.
photo by whatsanemal photo by whatsanemal
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
25mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Melt margarine in a large skillet over medium heat.
  • Add onion & chicken strips & saute 2-3 minutes until tender.
  • Except for the rice, stir in the rest of the ingredients, & bring to a boil.
  • Reduce heat & simmer 15 minutes.
  • Serve over hot rice.

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Reviews

  1. I really liked this recipe and it was very easy. I also changed it up a bit, especially since there were so many comments about the sweetness. I put in about 1Tbl of ketchup, a whole can of cranberry sauce, 1/4 cup apple cider vinegar and 2 TBL of stone ground mustard. I also let it simmer about 30 mins. It was really good. Next time I will add some cracked pepper and some fresh cranberries too. Yummy!
     
  2. Can this be made with whole cranberries? I don't live in the US and cant buy cranberry sauce.
     
  3. Yummy and quick. Will definitely make this again on a busy night. I used a bit over 1 pound of chicken breast tenders, which I cut into smaller strips. This recipe makes a LOT of sauce. The sauce is very sweet. I think next time I will use the whole can of cranberry sauce, as someone else mentioned, and omit the brown sugar and use 1 1/2 pounds of chicken (for a generous 6 to 8 servings). Between the ketchup and the cranberry sauce, there is already plenty of sweetness. Thanks for the recipe!
     
  4. LOVED this! The 4 of us gobbled it up! It is a different twist on sweet and sour chicken. Will make this again for sure!
     
  5. My husband and I liked this but we tasted a lot of vinegar. Since the ketchup, Worcestershire Sauce and mustard all have vinegar, I would omit the extra added into the recipe. After we ate, I added the rest of the can of cranberries and a little more sugar to tame down the vinegar taste. It is a very good take on sweet and sour. Will make it again.
     
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Tweaks

  1. I found something similar in TOH Quick Cooking 2002 using chili sauce instead of ketchup. I put this in the crockpot (low-6hrs), omitted the butter and used 8 bone-in chicken thighs. It was fall off the bone tender, slightly BBQ-ish and the family ate every bite. I too served over rice to catch all the juices. Thanks for posting!
     
  2. This chicken is wonderful and easy also! I used homemade cranberry jelly that I store in my freezer, I doubled up on the sauce for 7 breasts and used butter in place of margarine, great recipe Syd!...Kitten:)
     

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