Ingredients:

  • 4 Boneless, skinless chicken breasts (approx. 175-200g each)
  • 1 tsp Kosher Salt, plus extra for seasoning
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • ½ cup Chicken Stock (low sodium preferred)
  • ½ cup Good Quality Balsamic Vinegar
  • ⅓ cup Dried Cranberries (Sweetened variety)
  • 2 Tbsp Light Brown Sugar (packed)
  • 1 sprig Fresh Rosemary OR 2 sprigs Fresh Thyme
  • ½ tsp Dijon Mustard (optional)

Instructions:

  1. Preparation: Pat the chicken breasts thoroughly dry with kitchen paper—this is key for a proper sear. Season generously with salt and pepper. Heat the olive oil in the heavy-bottomed skillet over medium-high heat until shimmering.
  2. Sear: Place the chicken breasts in the hot pan, ensuring not to crowd them (sear in batches if necessary). Cook undisturbed for 4-5 minutes until deeply golden brown and a beautiful crust has formed. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pan and set it aside on a plate.
  3. Aromatics: Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced shallot and cook for 3 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Optionally, pour in 1-2 tablespoons of chicken stock and scrape up any brown bits stuck to the bottom of the pan.
  4. Combine Glaze Ingredients: Add the remaining chicken stock, balsamic vinegar, dried cranberries, brown sugar, Dijon mustard (if using), and the herb sprig(s) to the pan. Bring the mixture to a rapid simmer over medium-high heat. Cook uncovered for 8-12 minutes, stirring occasionally, until the sauce has reduced by roughly half and visibly thickened to a syrupy consistency.
  5. Finish the Dish: Nestle the seared chicken breasts back into the reduced glaze. Spoon the sauce over the tops of the chicken. Reduce the heat to low, cover the pan loosely, and simmer for 5-7 minutes, or until the chicken is cooked through (internal temperature registers 165°F / 74°C). Remove the herb sprigs. Let the chicken rest in the pan for 5 minutes before serving.