The holidays are a time for cozy kitchens, good company, and food that feels like a warm hug. If you’re looking for a main course that’s both festive and simple enough for a weeknight but special enough for Christmas dinner, “Christmas Chicken Breast: 7 Steps to Holiday Delight” is the recipe to try. This dish highlights tender Hähnchenbrustfilets lovingly pan-seared and finished in a fragrant sauce of Preiselbeersoße and orange zest — flavors that marry the savory with a bright, seasonal citrus note. With fragrant herbs like fresh Rosmarin and Thymian and a gentle hit of Knoblauch, this recipe brings classic holiday colors and aromas to your table without hours of fuss.
Whether you’re hosting a small family gathering or cooking for two by candlelight, this recipe delivers comforting, from-scratch flavor. It’s approachable for home cooks who enjoy hands-on preparation, and it’s flexible enough to pair with roasted root vegetables, creamy gratin, or a crisp winter salad. If you’re curious about small ingredient switches or want to learn why finishing poultry with fruit preserves works so well, this recipe will guide you through each step. If you want to read about small ingredient hacks and salt choices while you prep, this helpful primer on salt benefits can be a quick read as you prep ingredients.
Ingredients & Equipment
Ingredients (serves 4)
- Chicken breast fillets – 4 pieces (approx. 600 g)
- Garlic – 3 cloves, finely chopped
- Rosemary – 2 sprigs, fresh
- Thyme – 2 sprigs, fresh
- Cranberry sauce – 200 g
- Zest of 1 orange
- Olive oil – 3 tablespoons
- Salt – to taste
- Pepper – to taste
Helpful notes:
- Use fresh herbs for best aroma; dried herbs can substitute (use about 1/3 the fresh amount).
- Preiselbeersoße (cranberry sauce) provides sweetness and acidity; if unavailable, a good-quality lingonberry jam or cranberry preserve works as a substitute.
- Adjust salt carefully if your Preiselbeersoße is already salty or vinegary.
Equipment and tools
- Large skillet or frying pan (cast iron or heavy-bottomed is best for even browning)
- Tongs or spatula
- Chef’s knife and cutting board
- Grater or zester for the orange
- Meat thermometer (recommended)
- Baking tray (optional for oven finishing)
- Small bowl for mixing sauce
A small note on tools: a reliable meat thermometer takes the guesswork out of doneness and helps avoid dry chicken, especially when you’re cooking for guests. If you prefer to blend your sauce for an ultra-smooth finish, a small blender or immersion blender is handy. If you like, you can read up on ingredient timing and seasoning tips while waiting for your pan to heat here: tips on seasoning and timing.
Step-by-Step Instructions (7 Steps to Holiday Delight)
Below are seven clear steps to create a festive chicken main that tastes like the holidays. Each step includes a tip or variation so you can adapt the recipe to your kitchen and palate.
Step 1 — Prepare the chicken
- Rinse the Hähnchenbrustfilets briefly under cold water and pat dry with kitchen paper.
- Season both sides generously with salt and freshly ground pepper. Tip: Let the seasoned chicken rest at room temperature for 15–20 minutes before cooking; this helps it cook more evenly. If you want extra flavor, you can lightly score the thicker parts so they sear more uniformly.
Step 2 — Heat the oil
- Add 3 tablespoons of Olivenöl to a large skillet and heat over medium heat until shimmering but not smoking. Tip: Test the pan by flicking a drop of water — it should sizzle. If you’re using cast iron, preheat for a little longer for a better sear.
Step 3 — Sear the chicken (first side)
- Place the Hähnchenbrustfilets in the hot pan. Avoid overcrowding; cook in batches if needed.
- Sear without moving for 5–7 minutes, until the underside is golden brown. Tip: A good sear locks in juices and develops flavor. Use tongs to lift and check the color before flipping.
Step 4 — Sear the chicken (second side) and check temperature
- Flip the breasts and sear the second side for another 5–7 minutes. Use a meat thermometer inserted into the thickest part: the internal temperature should reach at least 75 °C (165 °F) for poultry. Tip: If the chicken is browning too quickly but not cooked through, reduce the heat and cover loosely for a minute or two to finish cooking gently. Alternatively, finish in a preheated oven at 180 °C (350 °F) for 6–10 minutes.
Step 5 — Add garlic and herbs
- In the last 2 minutes of cooking, add the finely chopped Knoblauch, plus the Rosmarin and Thymian sprigs to the pan. Spoon the fragrant oil and herb mixture over the chicken as the garlic cooks. Tip: Watch the garlic so it doesn’t burn; it should soften and perfume the oil without turning bitter. If you prefer, remove the herb stems later and chop the leaves for garnish.
Step 6 — Add Preiselbeersoße and orange zest
- Reduce heat to low and stir in the Preiselbeersoße and the freshly abgeriebene Orangenschale. Gently mix so the sauce coats the chicken and simmers for 2–3 minutes until slightly thickened and glossy. Tip: If the sauce is too thick, stir in a tablespoon of chicken stock or water. For a silkier finish, whisk in a small knob of cold butter off heat (mounting the sauce). If you want to amplify warmth, add a pinch of cinnamon or a splash of balsamic vinegar.
Variation option: roasting vs stovetop
- Stovetop (as above): quick, great browning, perfect for weeknights.
- Oven roast: After searing both sides (3–4 minutes per side), transfer to a baking tray and roast at 180 °C for 10–12 minutes, then add the sauce and roast 2–3 more minutes. This gives a hands-off finish and is useful for larger batches. Tip: For an even juicier result when using the oven, brine the breasts in a simple salt-water solution (1 tablespoon salt per 500 ml water) for 30 minutes to 2 hours, then pat dry before cooking.
Step 7 — Rest and serve
- Remove the chicken from the pan and let it rest for 5 minutes so the juices redistribute. Plate the breasts and spoon the warm Preiselbeer-orange sauce over the top. Garnish with torn rosemary or thyme leaves and a little extra orange zest. Serving tip: Serve alongside roasted vegetables, mashed potatoes, or a winter grain salad. A spoonful of extra Preiselbeer on the side lets diners add sweetness as they like. For a lighter touch, pair with a bitter green salad dressed in mustard vinaigrette.
Extra cooking tip: If you’re preparing multiple dishes for a holiday spread, you can sear the chicken ahead, finish with the sauce just before serving, and keep it warm in a low oven.
If you’d like to experiment while prepping sides or brushing up on small ingredient substitutions, this quick guide might be handy: simple ingredient hacks.
Storage, Freezing & Make-Ahead Tips
Leftovers are the best part of many holiday meals. Here’s how to keep your Christmas Chicken Breast tasting its best afterward.
Short-term storage
- Refrigerate: Place cooled chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or stock to loosen the sauce.
- Portioning: Store individual breasts in separate containers to make reheating quick and even.
Freezing
- Freeze cooked chicken with minimal sauce: Wrap each breast tightly in plastic wrap, then place in a freezer-safe bag with a small amount of sauce on the side. Freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator. Reheat in a skillet over low heat, or bake covered at 160 °C (325 °F) until warmed through.
Make-ahead tips
- Sauce ahead: The Preiselbeer-orange sauce can be made a day ahead and kept chilled. Reheat on the stove and spoon over freshly seared chicken just before serving.
- Pre-sear: Sear breasts up to 24 hours ahead, then finish in the oven with the sauce on service day to keep flavor peak and reduce last-minute work. Kitchen safety note: Always cool leftovers quickly and refrigerate within two hours of cooking. If in doubt about smell or appearance, discard — safe food handling keeps holiday cheer intact.
How to Use / Serve This Dish
Pairings and creative serving ideas:
- Traditional holiday plate: Roast fingerling potatoes, honey-glazed carrots, and a green bean almondine. The Preiselbeersoße adds festive color and bright acidity.
- Light and modern: Serve sliced chicken over a warm quinoa and roasted beet salad with arugula and orange segments. The orange zest in the sauce ties the salad together.
- Sandwiches and wraps: Thinly slice leftover chicken and serve on crusty rolls with a smear of softened Brie and a spoonful of the Preiselbeersoße for a luxe leftover sandwich.
- Elegant plating: For a special dinner, slice the breasts on a bias and fan them over a pool of sauce, garnish with microgreens and a candied orange slice. Wine and drink pairings:
- White wine: A lightly oaked Chardonnay or a dry Riesling complements the citrus and herb notes.
- Red wine: A lighter-bodied Pinot Noir with red fruit and gentle acidity will work well with the sweet-tart sauce.
- Non-alcoholic: A sparkling cranberry or a rosemary-infused orange soda pairs nicely.
For a family-style presentation, place the seared breasts on a wooden board, spoon the sauce over them, and scatter fresh herbs — guests can help themselves.
FAQ
Q: Can I use bone-in chicken instead of Hähnchenbrustfilets? A: Yes. Bone-in will take slightly longer to cook (add 10–15 minutes in the oven at 180 °C after searing). Use a meat thermometer and aim for the same safe internal temperature (75 °C). Bone-in offers more flavor but needs more hands-on time.
Q: What can I use if I don’t have Preiselbeersoße? A: Good substitutes include lingonberry jam, cranberry relish, or a mixture of cranberries cooked down with a bit of sugar and orange juice. Adjust sweetness and acidity to taste.
Q: How do I prevent the garlic from burning? A: Add it late in the cooking process (as directed) and keep the heat lowered when it’s added. Stir continuously for those last 2 minutes so the garlic softens but doesn’t brown.
Q: Is it okay to cook this dish in advance for a party? A: Absolutely. You can sear the breasts and prepare the sauce ahead. Finish with the sauce in the oven or on the stove shortly before serving to keep it bright and freshly glazed.
Q: How long will leftover chicken keep once sauced? A: Stored in an airtight container, it will keep 3 days in the refrigerator. Freeze for up to 2 months if you want longer storage.
Conclusion
There’s something wonderfully comforting about serving simple, lovingly prepared Hähnchenbrustfilets at the holidays — the aromatic herbs, the citrus brightness of orange zest, and the jewel-like sheen of Preiselbeersoße make this dish feel unmistakably festive. “Christmas Chicken Breast: 7 Steps to Holiday Delight” is designed to be both approachable and memorable: easy enough for home cooks to prepare without stress, but elegant enough to be the star of your holiday table. If you try it, I hope it brings warmth, color, and cozy flavor to your season — and that you pass the recipe along to friends and family.
For more inspiration, check these related resources:
- Find a similar festive take at Hähnchenbrust weihnachtlich: 7 Schritte zum Festtagsgenuss for additional presentation ideas.
- Browse seasonal dinner ideas and inspiration at Dinner Archives – Recipes by Allie.
- For more approachable weeknight-turned-holiday mains, see Abendessen – for easy recipes and side pairings.
Happy cooking — and if you make this dish, share a photo or a note about your favorite side. I’d love to hear how your holiday table turned out!
Christmas Chicken Breast
Ingredients
Main Ingredients
- 4 pieces Chicken breast fillets Approx. 600 g
- 3 cloves Garlic, finely chopped
- 2 sprigs Rosemary, fresh Use fresh for best aroma
- 2 sprigs Thyme, fresh Use fresh for best aroma
- 200 g Cranberry sauce Preiselbeersoße, or substitute with lingonberry jam or cranberry preserve
- 1 zest Zest of an orange
- 3 tablespoons Olive oil
- to taste Salt Adjust carefully if your Preiselbeersoße is salty
- to taste Pepper
Instructions
Preparation
- Rinse the chicken breast fillets under cold water and pat dry with kitchen paper.
- Season both sides generously with salt and freshly ground pepper. Let the chicken rest at room temperature for 15–20 minutes.
Cooking
- Heat olive oil in a large skillet over medium heat until shimmering.
- Place the chicken in the hot pan without overcrowding and sear for 5–7 minutes until the underside is golden brown.
- Flip the breasts and sear the second side for another 5–7 minutes. Check the temperature to ensure it reaches at least 75 °C (165 °F).
- In the last 2 minutes, add garlic and fresh herbs to the pan.
- Reduce heat to low and stir in the cranberry sauce and orange zest. Simmer for 2–3 minutes until thickened.
- Optionally, roast in the oven after searing for larger batches.
Finishing Touches
- Let the chicken rest for 5 minutes before serving.
- Plate the chicken and spoon over the cranberry-orange sauce. Garnish with herbs and extra zest.
