Cranberry Walnut Chicken Recipe

Chicken breasts: Boneless, skinless pieces of chicken that serve as the main protein for the dish.

Dried cranberries: These add a tangy sweetness to the recipe and can be found in the baking or snack aisle.

Walnuts: Chopped nuts that provide a rich, nutty flavor and a bit of crunch.

Chicken broth: A flavorful liquid made from simmering chicken bones and vegetables, used to add moisture and depth to the dish.

Olive oil: A healthy fat used to coat the chicken and help the other ingredients adhere.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and complexity to the flavor profile.

When preparing this dish, make sure to toast the walnuts before adding them to the cranberry mixture. Toasting enhances their flavor and adds a delightful crunch to the chicken. Simply spread the walnuts on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until they are golden brown and fragrant.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, providing a comparable flavor.

• chopped walnuts - Substitute with chopped pecans: Pecans have a similar texture and slightly sweet, buttery flavor that works well in place of walnuts.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for those avoiding meat.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cranberry walnut chicken to an airtight container. Make sure the container is large enough to avoid squishing the chicken and cranberries.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• If you plan to freeze the chicken, wrap each piece individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easier to thaw only what you need.
• Place the wrapped chicken breasts in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness.
• The cranberry walnut chicken can be frozen for up to 2-3 months. For best results, consume within this time frame to maintain optimal flavor and texture.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C), place the chicken in a baking dish, and cover with foil. Bake for 20-25 minutes or until heated through.
• Alternatively, you can reheat in the microwave. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• For an extra burst of flavor, consider adding a splash of chicken broth or a drizzle of olive oil before reheating to keep the chicken moist.
• Serve hot and enjoy the delicious blend of cranberries and walnuts with your perfectly reheated chicken.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Cranberry Walnut Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. Remove the foil for the last 5 minutes to let the walnuts and cranberries crisp up a bit.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Add a splash of chicken broth or water to keep it from drying out.
  3. Cover with a microwave-safe lid or another plate.
  4. Heat on medium power for 2-3 minutes, checking halfway through.
  5. Ensure the chicken is heated evenly by rotating the plate if necessary.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken in the skillet and add a bit of chicken broth to keep it moist.
  3. Cover the skillet with a lid.
  4. Heat for about 5-7 minutes, flipping the chicken halfway through.
  5. Make sure the cranberries and walnuts are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. This method will help keep the walnuts crunchy and the chicken juicy.

• Sous Vide Method:

  1. Set your sous vide machine to 140°F (60°C).
  2. Place the chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. This method ensures the chicken remains tender and juicy while reheating.

• Oven: Used to bake the chicken breasts at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the cranberries, walnuts, chicken broth, olive oil, salt, and pepper.

• Baking dish: Holds the chicken breasts and the cranberry mixture while baking.

• Measuring cups: Used to measure out the dried cranberries, chopped walnuts, and chicken broth accurately.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

• Knife: Used to chop the walnuts if they are not pre-chopped.

• Cutting board: Provides a safe surface for chopping the walnuts.

• Tongs: Useful for placing the chicken breasts into the baking dish and for serving.

• Aluminum foil: Optional, can be used to cover the baking dish to prevent the chicken from drying out.

• Oven mitts: Protect your hands when placing the baking dish in and out of the oven.

Pre-mix ingredients: Combine cranberries, walnuts, chicken broth, olive oil, salt, and pepper in advance and store in the fridge.

Use thin chicken breasts: Thinly slice or pound the chicken breasts to reduce cooking time.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy cleanup.

Preheat the oven: Start preheating the oven while you prepare the ingredients to save time.

Batch cooking: Double the recipe and freeze extra portions for quick meals later.