Christmas Chicken Breast
A festive main course featuring pan-seared chicken breasts in a fragrant cranberry and orange sauce, perfect for holiday gatherings.
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.
Notes
For leftovers, refrigerate for up to 3 days or freeze for up to 2 months. Sear ahead and finish with sauce before serving for convenience.