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Maple Cranberry Glazed Chicken

This dish is impressive and easy—and can grace both a weeknight or celebration table. Serve with a garlicky wild rice pilaf that has sautéed butternut squash and chopped winter kale stirred into it.

Servings 4
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes


  • 2 tablespoons olive oil
  • 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
  • 1/2 teaspoon course salt
  • Freshly ground black pepper to taste
  • 2 large shallots, finely chopped
  • 1 cup dry red wine or unsweetened pomegranate juice
  • 1/2 cup maple syrup
  • 1/2 cup dried cranberries or cherries
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Nutrition Facts

Servings 4

Amount Per Serving
Calories 372 Calories from Fat 19
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g 5%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 4%
Total Sugars 36g
Protein 24g
Calcium 5%Iron 9%
Vitamin C 2%Vitamin A 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Season chicken with salt and pepper; place in skillet and cook 3 to 5 minutes per side or just until browned and no longer pink in center. Cook to internal temp of 165°F. Remove from skillet; keep warm.
  2. Add remaining oil to skillet; sauté shallots for 2 minutes. Stir in wine, syrup, and cranberries. Cook and stir over medium-high heat for 5 minutes.
  3. Combine cornstarch and water; stir into skillet. Cook and stir 1 minutes or until thickened and clear. Reduce heat to medium. Add chicken back to skillet; spoon sauce over and simmer 1 minute.


Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.