Many people enjoy seasonal recipes and this panko crusted chicken with maple cranberry sauce is perfect for fall.
I’m always looking for new chicken recipes. While searching the internet I had seen a maple cranberry syrup for pancakes and thought to myself, that sounds like a delicious combination.
Many of the necessary ingredients are probably in your pantry right now! That means there’s no reason not to make this fall dinner.
- Boneless, Skinless Chicken
- Panko Breadcrumbs
- Sea Salt
- Vegetable Oil
- Sweet Onion
- Red Wine
- Maple Syrup
- Dried Cranberries
My love of panko breadcrumbs and this winning flavor combination gave birth to panko crusted chicken with maple cranberry sauce. I must say, we were pleasantly surprised with the delicious result. Since my initial run on the recipe, I’ve made it for company on two occasions and it was very well received.
When I originally developed this recipe I knew I wanted to use panko breadcrumbs. They are one of my favorite ingredients to use in cooking. If you’ve never used panko before, you really don’t know what you are missing. The texture it adds to the recipe is delicious and they get more crispy than traditional breadcrumbs.
Tips for Making the Chicken
The first time I made this panko crusted chicken dish I did not really press the breadcrumbs onto the chicken. Most of it fell off. The next and subsequent times I made it, I firmly pressed the panko into the chicken.
The best tip I have is to use a spatula to flip it, not tongs. The pressure of the closed tongs takes the breading off.
Tips for Making the Sauce
Patience is key. Don’t turn up the heat to speed the process, you’ll just succeed in burning it. You can see the difference in the photos and how the dried cranberries plump up. The sauce thickens when you add the cornstarch, but don’t rush the process.
While I wouldn’t change a thing about this recipe there are some changes you could make to suit your tastes.
- Use plain breadcrumbs instead of panko. It will yield a very different result but I think still delicious.
- The red wine adds depth of flavor and alcohol cooks out but if you prefer, you could use water.
- If you’re not a fan of onions you can certianly omit them.
You may think the sauce is tart because of the cranberries but the maple syrup and wine cut the tartness without making the sauce too sweet. It’s a perfect balance.
This cranberry chicken recipe is sure to be a winner in your house. Something you will serve year after year.
More Maple Recipes
More Cranberry Recipes
- 4 boneless, skinless chicken breasts
- 1 ½ cups panko breadcrumbs
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 3 tablespoons vegetable oil, plus more for onions
- ½ sweet onion, diced small
- 1 cup dry red wine
- ½ cup pure maple syrup
- ½ cup dried cranberries
- 4 teaspoons cornstarch
- 4 teaspoons water
- In a shallow bowl combine the panko, salt and pepper.
- In a large skillet, heat 3 tablespoons oil over medium-high heat. Dredge the chicken breasts in the panko, gently pressing the panko into the chicken. Sauté in hot oil, adjusting the heat if necessary. Cooking until done and juices run clear.
- While the chicken cooks, prepare the sauce. In a medium sauce pan over medium-high heat sauté the onions in a small amount of oil until translucent, about 7 - 10 minutes, stirring frequently.
- Add the red wine, maple syrup and dried cranberries. Bring to a boil over high heat then reduce immediately to medium-high heat. Cook for 5 minutes, stirring.
- Combine cornstarch and water in a small bowl with a fork, until all the cornstarch is dissolved. Add to sauce while stirring, reducing heat to medium. Continue to cook 1 minute longer until sauce begins to thicken. Serve sauce over cooked chicken.