You all know my love for boneless skinless chicken breasts. Always a must in the freezer — kept in stock for quick and easy dinners. They’re versatile — throw them in soup, marinate them, grill them, stuff them, or just bake them and smother them in a delicious sauce like this one. I also like to use shredded boneless skinless chicken, so I cook a bunch in my Instant Pot, shred it and freeze it for later use, in wraps, bowls, nachos, etc. Boneless skinless chicken breasts are high in protein and low in calories, too. The best part of this maple cranberry sauce (besides its deliciousness) is that it’s easy to make and I almost always have the ingredients on hand in my pantry. I just put the chicken breasts in the oven and while they are baking, I prep this sauce. On the back burner, of course. Safety first, people. My little man is grabby and into evvvvverything. The sauce is the perfect blend of sweet and savory. Sauté some finely diced onions in flavorful olive oil. Add in sweet maple syrup, fragrant red wine, and chewy dried cranberries. Cook until the alcohol is cooked out and the cranberries are big and soft. Thicken with a few teaspoons of cornstarch and you’re left with a thick and indulgent sauce. No dried-up boring chicken breasts anymore.
More Chicken Recipes
Healthier Chicken Cordon Bleu Shish Tawook (Lebanese marinated chicken skewers) White Wine Chicken, Mushrooms, and Bacon (one pan!) Chicken with Creamy Mustard Sauce Baked Chicken Parmesan and Broccoli (sheet pan dinner) Apple Gouda Stuffed Chicken Breasts with smoky roasted sweet potatoes Bacon Wrapped Chicken Breast with avocado and cheddar
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