It’s the right time to bring back this dish, so today I present Cranberry Chicken Parmesan, version 2.0. I first made this dish four years ago and blogged about it here. Last weekend I made it again but with some tweaks.
- Used boneless, skinless chicken thighs instead of breasts.
- Added some onion and garlic to the cranberry mixture.
- Increased all the ingredients in the cranberry mixture.
- And, added mozzarella cheese, fresh or regular.
Just a few changes, but since it’s cranberry season, I figured I’d make a new post about it.
Whenever I tell Jim about making something with cranberries, he always says, “Cranberries, gross!” It’s just how the eleven year old boy in him flirts because he knows how much I love cranberries. I do tend to go on and on about growing up near cranberry bogs (and swimming in the irrigation canals, yikes) so I sort of don’t blame him for giving me grief. Secretly, he likes cranberries and he loved this dish.
Cranberry Chicken Parmesan
You’ll need an 8” x 11” baking dish, meat pounder or mallet if you’re using chicken breasts, 2 to 3 plates, and large pan.
- Oil or cooking spray
- 1-3/4 to 2 pounds skinless, boneless chicken thighs or breasts – I used 5 thighs
- 1/4 cup flour
- Salt and pepper, to taste
- Olive oil
- 1 onion, chopped
- 2 to 3 cloves garlic, minced
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tsp ground cinnamon
- 1/2 cup water
- 1/2 cup Marsala
- 1/3 cup brown sugar
- Juice and pulp (just what comes off easily, you don’t want to get any rind in there) of an orange
- 2/3 cup panko bread crumbs with 1/2 teaspoon each of dried oregano and basil
- 3 ounces (or more) fresh or regular mozzarella, shredded
- 1/4 cup (or more) grated or shredded Parmesan
Preheat the oven to 350. Oil a baking dish. If you’re using chicken breast, pound them to about 1/2” thickness. Cut the breasts or thighs into serving portions. Combine the flour, salt and pepper on a plate. Dredge the chicken pieces, one at a time, in the flour mixture and shake off any excess. Set chicken aside.
In a large pan over medium heat, heat the olive oil. Add the chicken. Cook for 5 minutes on a side or until lightly browned. Transfer to a plate.
Add the onion to the pan and sauté until it begins to soften. Add the garlic and cook for one minute. Then, add the cranberries, cinnamon, water, Marsala, brown sugar, orange juice and pulp. Bring to a low boil, lower the heat, and simmer for 8 to 10 minutes or until the berries pop and the mixture thickens slightly. Stir in the bread crumbs. The mixture will become thick, almost pasty.
Spread 1/3 of the cranberry mixture on the bottom of the baking dish. Don’t worry if it won’t cover the bottom – just distribute it as evenly as you can. Arrange the chicken pieces on top. Spread the remaining 2/3s of cranberry mixture on the chicken. Top with mozzarella and Parmesan.
Bake for 25 to 30 minutes or until the chicken is cooked through and the cheese begins to brown.
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