Nordic Cranberry Glazed Chicken with Dill Potatoes

A simple yet elegant dish featuring juicy chicken breast glazed with cranberry sauce, accompanied by dill-infused golden potatoes. A taste of the Nordic flair, perfect for a cozy single-serving meal.

⏱️ Cooking Time: 40 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 375°F (190°C). Lightly season the chicken breast with salt and pepper if desired. Heat olive oil in an oven-safe skillet over medium heat. Once the oil is shimmering, place the chicken breast in the skillet and sear for about 3 minutes on each side until golden brown. This helps lock in the juices while adding a beautiful color to the chicken.
2. 2.
   While the chicken sears, prepare the diced potatoes. Toss them in a small bowl with a pinch of salt and half of the chopped dill to infuse them with flavor. Ensure the potatoes are coated evenly.
3. 3.
   Once seared, remove the chicken breast from the skillet and set it aside temporarily. Add the diced potatoes to the same skillet, spreading them out to ensure they cook evenly. Sauté for about 5 minutes until they start to turn golden brown, stirring occasionally to avoid sticking.
4. 4.
   Return the chicken breast to the skillet, placing it on top of the semi-cooked potatoes. Spoon the cranberry sauce over the chicken, smoothing it so it's evenly coated. Transfer the skillet to the preheated oven.
5. 5.
   Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. The cranberry sauce will reduce slightly, creating a glaze. Check potatoes with a fork; they should be tender and golden. Sprinkle the remaining dill over the dish before serving for a fresh, herby finish.
6. 6.
   If at any point the sauce seems to be reducing too quickly or starting to burn, you can cover the skillet with aluminum foil to prevent excessive browning. Let the dish rest for a few minutes before plating to allow the juices to redistribute, ensuring maximum flavor in every bite.