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Skillet Chicken With Cranberries & Apples

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Course: Dinner, Lunch
Cook Time: 30 minutes
Servings: 4


  • 1 lb. chicken tenders (trimmed and cut in half on the diagonal)
  • 3/4 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 Tbsp. canola oil (divided)
  • 2 crisp red apples (thinly sliced)
  • 1 large red onion (quartered and sliced)
  • 3/4 cup apple cider or 100% apple juice (divided)
  • 1 cup cranberries (fresh or frozen (thawed))
  • 1 Tbsp. all-purpose flour


  • Sprinkle both sides of chicken tenders with 1/4 tsp. each thyme, salt and pepper.
  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, stirring, for 3-4 minutes until lightly browned on all sides. Transfer to a clean plate.
  • Add the remaining 1 Tbsp. oil to the pan. Add apples, onion, 2 Tbsp. cider (or juice) and the remaining 1/2 tsp. each thyme and salt. Stir to combine. Cook for 3-4 minutes, stirring often, until the apples and onion are softened.
  • Add cranberries and sprinkle flour over everything in the pan; cook, stirring, for 1 minute.
  • Return the chicken to the pan and pour in the remaining cider (or juice). Cover and cook about 3 minutes more, stirring once or twice, until the sauce has thickened and the chicken is cooked through.
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