Pan-Seared Chicken with Mushroom and Cranberry Reduction

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared to golden perfection, topped with a tangy mushroom and cranberry sauce that balances savory and sweet flavors. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 American cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup sliced button mushrooms
1/2 cup fresh cranberries
1 small, finely chopped shallot
2 minced garlic cloves
1/2 cup chicken broth
1 tbsp red wine vinegar
1 tbsp butter
1 tsp fresh thyme leaves

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place the chicken breasts in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium and add 1 cup sliced button mushrooms, 1 small finely chopped shallot, and 2 minced garlic cloves to the same skillet. Sauté for 4 minutes until softened and fragrant.
Step 4: Stir in 1/2 cup fresh cranberries, 1/2 cup chicken broth, and 1 tbsp red wine vinegar. Cook for 6-8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Step 5: Remove skillet from heat and stir in 1 tbsp butter and 1 tsp fresh thyme leaves until the sauce is glossy.
Step 6: Spoon the mushroom and cranberry reduction over the seared chicken breasts and serve immediately.