A cozy skillet that turns pantry staples into a glossy, tangy-sweet sauce with a nutty pistachio crunch.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 min | 15 min | 25 min | 4 |
Intro
This Cranberry Pistachio Chicken is built for busy weeknights. It leverages pantry staples and a quick pan-sauce that comes together in one skillet. Expect a glossy, silky sauce with tart cranberries, toasty pistachios, and juicy chicken.
The Best Chicken for This Recipe
White Meat vs Dark Meat
- White meat (boneless, skinless chicken breasts) cooks quickly and keeps the dish lighter. Watch for moisture and avoid overcooking for a tender finish.
- Dark meat (thighs) stays juicy and forgiving if heat lingers a touch longer. Great for extra depth and rich mouthfeel.
Boneless vs Bone-In
- Boneless pieces cook evenly and slice cleanly, making weeknights simpler.
- Bone-in pieces stay juicy and present deeper flavor, but require a bit more time and effort.
Skin-On vs Skinless
- Skin-on adds moisture and a touch of browning; skim if you prefer a leaner finish.
- Skinless is leaner and easier for precise portioning.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Role is to provide acidity and brightness in many pan sauces; if you want a tomato-backed variation, whisk in a teaspoon of tomato paste and a splash of water. Swap tip: use a small can of crushed tomatoes for a more savory sauce.
- Onion: Aromatic base that builds the sauce’s sweetness. Swap tip: shallots or sweet onion; you may add a pinch of sugar if using a mild onion.
- Garlic: Aromatic for depth and perfume; swap tip: garlic powder can stand in if you’re in a pinch.
- Red Pepper: Adds gentle heat and color; swap tip: crushed red pepper flakes for heat, or thin-sliced bell pepper for extra crunch.
- Pasta: Vehicle for the sauce; swap tip: zucchini noodles or gluten-free pasta if needed.
- Herbs: Brightness and balance; swap tip: dried thyme or oregano if fresh herbs aren’t on hand.
Ingredients
Sauce
- Olive oil: 2 tablespoons (30 ml)
- Onion, finely chopped: 1/2 cup (80 g)
- Garlic, minced: 3 cloves
- Dried cranberries: 1/2 cup (70 g)
- Chicken broth: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Dijon mustard: 1 teaspoon (5 ml)
- Kosher salt: 3/4 teaspoon (4.5 ml), Freshly ground black pepper: to taste
Main
- Boneless, skinless chicken breasts: 1.5 lb (680 g)
- Pistachios, shelled and roughly chopped: 1/2 cup (60 g)
Pasta (optional)
- Dry pasta (e.g., farfalle or linguine): 8 oz (225 g)
Finish
- Fresh parsley, chopped (optional): 2 tablespoons
- Extra pistachios, toasted for garnish: 1/4 cup (30 g)
Directions
- Prepare pasta (if using): Bring a large pot of salted water to a boil. Cook pasta 8–10 minutes until al dente, then drain and set aside.
- Sear the chicken: Season chicken with salt and pepper. In a skillet over medium-high heat, add 1 tablespoon oil and sear the chicken 4–5 minutes per side until golden and just cooked through. Remove and rest.
- Sauté aromatics: In the same skillet, add remaining oil. Sauté onion 3–4 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
- Build the sauce with cranberries: Stir in dried cranberries and chicken broth. Simmer gently 3–4 minutes until the cranberries plump and the liquid reduces slightly.
- Creamy finish and pistachio crust: Stir in heavy cream and Dijon; return chicken to the pan and sprinkle pistachios. Simmer 2–3 minutes until the sauce thickens and the chicken is heated through.
- Toss with pasta and finish: If using pasta, add it to the skillet and toss to coat with sauce. Garnish with parsley and extra pistachios before serving.
How to Store Leftovers
Refrigerate cooled leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. Reheat gently in a skillet with a splash of broth or water, until simmering and saucy again (about 5–7 minutes). You can also reheat in the microwave at 50–60% power in short bursts, stirring in between. If you prefer, freeze the sauce (without pasta) for up to 3 months.
What to Serve With Cranberry Pistachio Chicken
- Garlic-roasted potatoes and a lemony greens side provide a hearty, comforting balance in under 25 minutes.
- Steamed green beans tossed with a little butter and lemon zest add a bright, crisp finish.
- A light arugula and citrus salad pairs beautifully for a fresh contrast to the rich sauce.
Variations & Tips
- Spicy glaze: add a pinch of crushed red pepper flakes to the sauce for a gentle kick.
- Creamier version: whisk in an extra tablespoon of cream or a teaspoon of cream cheese for extra silkiness.
- Gluten-free option: skip the pasta or use a gluten-free pasta shape.
- Canned-swap: if you prefer, substitute dried cranberries with 1/2 cup fresh cranberries for a different texture.
- Herb boost: finish with a handful of chopped fresh thyme or chives for a green lift.
Enjoy Your Cranberry Pistachio Chicken
Hope you savor the tender chicken, glossy cranberry sauce, and crunchy pistachio finish. Enjoy your Cranberry Pistachio Chicken tonight—a cozy, pantry-friendly dinner that hits all the right notes.