Thanksgiving Chicken Breast Recipe
This Thanksgiving Chicken Breast recipe is everything you love about Thanksgiving dinner, made simpler. The chicken turns out juicy and flavor-packed, with rosemary, garlic, and cranberries adding the perfect balance of savory and sweet. It makes a stunning main dish for a smaller gathering when you want all the taste of the feast without roasting an entire turkey.
Servings: 4 -6 servings
Calories: 238kcal
Ingredients
- 2 tablespoons olive oil
- 4-6 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2 cup dry white wine I used a chardonnay
- 2 teaspoons honey
- 3 cloves garlic minced
- 1/2 cup cranberries fresh or frozen
- 3 sprigs fresh rosemary or 1-2 tsp dried
Instructions
- Preheat the oven to 180 degrees C/ 360 degrees F.
- Heat an oven-safe skillet on the stove over a high temperature with olive oil. I used a cast iron skillet as it gives a great sear and is perfect for baking in the oven.2 tablespoons olive oil
- Pat the chicken dry with paper towels.4-6 boneless skinless chicken breasts
- Mix the salt, pepper, onion powder, and chili powder together in a bowl and sprinkle half of the seasoning over one side of the chicken breasts. Using a pair of tongs or a fork, carefully add the chicken breasts to the skillet and spread them out evenly in a single layer.1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon chili powder
- After 4 minutes, turn the chicken over and season the other side with the rest of the seasoning.
- Mix the white wine and honey together and add them to the skillet along with the garlic, cranberries, and rosemary.3 cloves garlic, 1/2 cup cranberries, 3 sprigs fresh rosemary, 1/2 cup dry white wine, 2 teaspoons honey
- Bake chicken breast for 25-30 minutes, until they are heated through.
- Make sure the chicken is cooked properly, particularly in the thickest part of the meat. Stick a meat thermometer into the meat. If It reaches 165°F it is ready. An instant-read thermometer is the easiest to use but I have a dial one that works well too.
- For best results, rest the boneless chicken breasts for 5 minutes before serving. This step is crucial to locking in the delicious juices to make the juiciest chicken breasts.
- Serve the chicken along with any extra jus with your favorite side dishes. I've listed my favorites in the post above!
Notes
- Check the temperature: The easiest way to know your chicken is done is by using an instant-read thermometer. It should reach 165°F in the thickest part.
- Even cooking: If some of your chicken breasts are thicker than others, give them a few taps with a meat mallet or rolling pin so they cook evenly.
- Make a quick gravy: Strain the pan juices, add a little chicken broth, and thicken with a cornstarch slurry for an easy, flavorful gravy.
- From frozen: You can bake straight from frozen - just skip the sear, cover with foil for 25 minutes, then uncover and bake another 25 minutes.
- Rest before serving: Letting the chicken rest helps keep it tender and juicy, so don’t skip this part.
STORAGE INSTRUCTIONS
- Store: Keep any leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm it in the oven or microwave until piping hot. If reheating in the oven, cover the dish with foil and add a splash of water to keep the meat tender.
- Freeze: You can freeze cooked chicken breasts for up to 3 months. Let them cool completely first, then wrap tightly before freezing.
- Use leftovers: Slice the chicken for sandwiches, add it to grain bowls, or toss it into a quick casserole the next day.
Nutrition
Calories: 238kcal | Carbohydrates: 5g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 717mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg