27 Reviews of Skillet Cranberry Chicken

From: Chef #532284

On Oct 17, 2008

This was very tasty.. definitely a keeper. Like a previous poster, I found it a bit sweet - but I added some red pepper flakes for a bit more spice and that counteracted the sweetness.. next time I'll play with ways to add a bit more counterbalance to the sweet - maybe a bit more mustard, a bit of salt, etc.

From: Chef at Heart

On May 10, 2007

This was great. I added extra cranberry sauce. Why waste any of the can, and because I like heat I added just a tiny pinch of red chili flakes. As usual Mike, this is a winner. You can come cook for me anytime. Leanne

From: SGpratt

On Apr 8, 2008

Yummy! I used a whole can of cranberry sauce, reduced the ketchup to 1/2 cup and the brown sugar to 1/8 cup. I added 1/4 cup of water so there would be enough liquid for the simmer stage. I let is simmer for about 10 minutes after bringing it to a boil and the chicken was very moist. While sweet, it wasn't overwhelming and the sauce ingredients combined nicely. It was very good and my kids ate it without complaint (an unusual occcurrence I will definitely make again and it has been added to my regular weeknight rotation. Thanks for posting it!

From: The Amaze-Ing Me

On Jul 6, 2009

I added Crystal's hotsauce,used the entire can of cran, a squirt (1tbsp) ketchup, 1tsp powdered mustard, onion powder, salt, black pepper, and apple cider vinegar 1tbsp. Also added a dash of oregano and basil. I eye-balled the brown sugar. YUMMILICIOUS!!!

From: MathMom.calif

On Jun 3, 2007

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!

From: Tee Lee

On Mar 25, 2007

This was a good recipe and a nice spin on chicken. I liked the sauce, but thought it could have had a little more cranberry flavor, but overall the flavors of the sauce worked well. I didn't serve it over rice, but next time I will because I had a lot of left-over sauce.

From: Lauralie41

On Mar 12, 2007

Very good chicken! I served this with brown rice and DH didnt know he was eating cranberry sauce! Very nice sweet/sour flavor and tender chicken. I did use the whole can of cranberry sauce, apple cider vinegar as that was all I had on hand and dijon mustard. Enjoyed the nutty flavor of the brown rice with the sauce. Thank you Syndey Mike for another great recipe!

From: for the love of veggies

On Oct 16, 2008

Very good. My picky husband liked it, though my daughter wouldn't give it an honest try (this time). I reduced the ketchup to 1/2 cup and increased the cranberry to 1 cup. I wish the sauce was a bit thicker, but overall I liked this dish a lot, and I'll probably make it sometime again. I think this would work well in the slow cooker as well.

From: Kitzy

On May 27, 2008

Lovely! I omitted the sugar which I'm glad of, as it was sweet enough without. The cranberries added a really tasty fruit flavour to the dish. I used cider vinegar which seemed to work well. I served this with Sydney Mike's Crispy Cheese Cauliflower #211225 and some steamed vegetables.

From: Nif

On Apr 29, 2009

This was a nice change from the everyday mild chicken dish. I liked the vinegar, mustard and worcestershire to balance out the sweetness of the cranberries. I did use the whole can of cranberries and a squirt of ketchup. I didn't have any brown rice so I used a carrot and rice casserole. Made for PRMR. Thanks Syd!