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    Home > Meal Type > Main Dishes

    Cranberry Chicken with Pinenuts

    Updated: Jun 22nd 2021 • Published: May 18th 2018 • 22 Comments

    Jump to Recipe SaveSaved!
    Pin Image, showing a close up of the sliced chicken and the pine nuts in the gremolata

    This Cranberry, Pine Nut and Parsley Gremolata Chicken is such a great combination of flavors. Plus it is so quick to put together that you can serve it for a dinner party, date night or after a busy Tuesday.

    Close up on the gremolata, showing the toasted pine nuts and cranberries.

    What is Gremolata?

    The word Gremolata doesn't sounds appetizing! I don't know what it is about it but it doesn't do this dish justice. Gremolata is definitely a garnish that is more than the sum of it's parts.

    Gremolata is an Italian garnish traditionally made up of minced parsley, lemon zest and garlic. In Milan it is served with osso buco. Although there are now many variation of gremolata and it is served with many different proteins, stirred through pasta or used as a garnish for soup.

    Here the gremolata is a mixture of cranberries, parsley, lemon and pine nuts. The sweetness of the cranberry with the creamy pine nuts works so well together and add an extra special twist to the traditional gremolata.

    Can you make Gremolata ahead of time?

    Yes. If you are going to be pushed for time then gremolata can be made up to 24 hours in advance. If you have time though, the flavors will be much fresher if you make it and serve it within an hour.

    To get ahead you can toast the pine nuts ahead of time and chop the dried cranberries. This way to bring the dish together, whilst the chicken is resting you can chop the parsley and zest the lemon. Give everything a stir together and serve.

     blue plate with sliced chicken topped with cranberry gremolata

    What to serve with Gremolata Chicken.

    Sides

    If you are making this dish when the weather is a little cooler, I think it works amazingly well with a simple risotto or my no cream herb pasta or if you want something lighter then try a green salad and some warm breadsticks.

    Wine to serve with gremolatao chicken.

    The sweetness of the cranberry, tartness of the lemon zest and then the strong parsley flavour give this dish so much flavour. But these amazing tastes can flatten some wines. I would suggest a Viognier which will work well with the fruit or for red lovers a Beaujolais will be able to take the lemon and herbs.

    overhead view, showing the horizontal cuts on the chicken.

    Enjoy x

    P.S If you love chicken breast recipes then why not try these other delicious and simple chicken dinners:

    • Roasted Tomato Chicken Breast
    • Honey Butter Pecan Chicken
    • Creamy Garlic Parmesan Chicken Breasts
    • Easy Persian Chicken Breasts
    • Grilled Sweet Cajun Chicken
    • See ALL Chicken Breast Recipes

    Why not pin this recipe for this Cranberry, Pine Nut and Parsley Gremolata Chicken for later. Pin it here.

    SQ picture, showing a small blue plate with two sliced chicken breasts topped with gremolata
    Print Recipe
    4.93 from 13 votes

    Cranberry, Pine Nut and Parsley Gremolata Chicken

    This Cranberry, Pine Nut and Parsley Gremolata Chicken is such a great combination of flavors. Sweet cranberries, creamy pine nuts and the fresh hit of parsley and lemon. Plus it is so quick to put together!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main
    Cuisine: Modern Australian
    Servings: 4
    Calories: 284kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    • 4 chicken breasts - skinless and boneless
    • 2 tablespoon olive oil
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    For the Gremolata

    • 3 tablespoon chopped flat-leaf parsley
    • 3 tablespoon dried cranberries
    • 3 tablespoon toasted pine nuts see notes
    • 1 lemon

    Instructions

    • Lay the chicken breast out on a chopping board, cover with greaseproof paper and pound the chicken breasts with a smooth meat mallet or rolling pin until it has a uniform thickness.
    • Pour the olive oil over the chicken breasts and season both sides with salt and pepper. Let the chicken sit for 5 minutes.
    • Heat a fry pan over a medium high heat, add the chicken breasts and cook for 7 minutes on each side, until golden brown and cooked through.
    • Remove the chicken from the pan, place on a warm plate and cover with foil to rest.
    • Whilst the chicken is resting, chop the parsley and cranberries together, add the toasted pine nuts and the zest from 1 lemon.
    • Once the chicken has rested for 7 minutes, slice it across the grain and serve with the gremolata on top.

    Notes

    To toast pine nuts, put them in a cold fry pan with no oil. Heat them over a medium heat until golden and toasted. one toasted immediately remove them from the pan as they will continue to cook and can easily burn.

    Nutrition

    Calories: 284kcal | Carbohydrates: 13g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 424mg | Potassium: 515mg | Fiber: 1g | Sugar: 8g | Vitamin A: 275IU | Vitamin C: 19.5mg | Calcium: 17mg | Iron: 1.2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts
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    Reader Interactions

    Comments

    1. Stephanie Simmons says

      June 03, 2018 at 8:36 am

      5 stars
      These flavors look and sound so amazing!! Your presentation is absolutely gorgeous too!

      Reply
      • Claire McEwen says

        June 03, 2018 at 12:41 pm

        Thank you so much Stephanie 😀

        Reply
    2. Casey says

      June 03, 2018 at 7:08 am

      5 stars
      What a delicious looking chicken dish. I don't eat meat anymore but definitely going to make this for my mom

      Reply
      • Claire McEwen says

        June 03, 2018 at 8:38 am

        I hope she loves it Casey.
        A few people have commented that they are going to try the gremolata on an Eggplant steak or over a baked field mushroom. Could be a way to serve you and your mum? x

        Reply
    3. Linda | Brunch-n-Bites says

      June 03, 2018 at 4:31 am

      5 stars
      This chicken gremolata sounds so wonderful and perfect for a quick weeknight dinner.

      Reply
      • Claire McEwen says

        June 03, 2018 at 8:37 am

        It really is such a quick way to perk up a chicken breast 😀

        Reply
    4. Jacqueline Debono says

      June 03, 2018 at 12:19 am

      5 stars
      This recipe is so simple but it looks and sounds delicious! Love recipes like this!

      Reply
      • Claire McEwen says

        June 03, 2018 at 8:37 am

        Thank you Jacqueline, so do I! Elegant but simple. Perfect for entertaining 😀

        Reply
    5. mydeliciousmeals says

      June 02, 2018 at 8:44 am

      5 stars
      This sounds like a great idea for our dinner rotation! Looks very good and want to try it. Will skinless, boneless chicken thighs work? Thank you!

      Reply
      • Claire McEwen says

        June 02, 2018 at 9:03 am

        You could definitely use thighs, maybe roasted in the oven so they crisp up slightly and release some fat?
        But the gremolata will be perfect with them 😀

        Reply
    6. Mayuri Patel says

      June 02, 2018 at 12:42 am

      The whole plating looks so beautiful. The Gremolata looks so colorful and healthy. I wouldn't mind trying it on some halloumi or paneer.

      Reply
      • Claire McEwen says

        June 02, 2018 at 8:20 am

        Thank you 😀
        It would be great on some grilled halloumi!!! Or like someone else suggested a grilled eggplant/aubergine steak.

        Reply
    7. Chef Mireille says

      June 02, 2018 at 12:32 am

      5 stars
      great combination of flavors - would love this for dinner

      Reply
      • Claire McEwen says

        June 02, 2018 at 8:19 am

        Thank you Mireille 😀

        Reply
    8. Nayna Kanabar says

      June 01, 2018 at 5:17 pm

      5 stars
      The Gremolata sounds wonderful I wonder if it would work on mushrooms or aubergine since I am a veggie??

      Reply
      • Claire McEwen says

        June 01, 2018 at 6:16 pm

        Nayna, I think it would be delicious on an aubergine steak, or used to top a roasted field mushroom......YUM!!!!
        If you try it do let me know as I think that sounds fab!

        Reply
    9. Alison Rost says

      June 01, 2018 at 12:55 pm

      5 stars
      It's really awesome to be able to make this. It's a good mix of flavors plus it doesn't take much time especially since you make the gremolata ahead! I think it's really perfect for dinner!

      Reply
      • Claire McEwen says

        June 01, 2018 at 6:33 pm

        I couldn't agree more Alison! So happy you enjoyed it 😀

        Reply
    10. Tayler Ross says

      May 18, 2018 at 10:07 pm

      5 stars
      I just love this combination of flavors! So delicious!

      Reply
      • Claire McEwen says

        May 20, 2018 at 7:12 am

        They just work so well together don't they 😀

        Reply
    11. Rebecca Hubbell says

      May 18, 2018 at 9:33 pm

      5 stars
      I love finding great ways to jazz of chicken for dinner and this recipe sure hit the spot! Loved the pine nuts!

      Reply
      • Claire McEwen says

        May 20, 2018 at 7:12 am

        It is such a simple yet elegant way addition. Everyone always loves it 😀

        Reply

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