Cranberry, Pine Nut and Parsley Gremolata Chicken

A blue plate with sliced cranberry gremolata chicken on it.

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.


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:

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
4.91 from 11 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!
Course Main
Cuisine Modern Australian
Keyword chicken breasts, quick and easy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 284 kcal
Author Claire | Sprinkles and Sprouts


  • 4 chicken breasts - skinless and boneless
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Gremolata

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


  1. 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.
  2. Pour the olive oil over the chicken breasts and season both sides with salt and pepper. Let the chicken sit for 5 minutes.
  3. 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.
  4. Remove the chicken from the pan, place on a warm plate and cover with foil to rest.
  5. Whilst the chicken is resting, chop the parsley and cranberries together, add the toasted pine nuts and the zest from 1 lemon.
  6. Once the chicken has rested for 7 minutes, slice it across the grain and serve with the gremolata on top.

Recipe 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 Facts
Cranberry, Pine Nut and Parsley Gremolata Chicken
Amount Per Serving
Calories 284 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 424mg 18%
Potassium 515mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 8g
Protein 25g 50%
Vitamin A 5.5%
Vitamin C 23.6%
Calcium 1.7%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.
If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Cranberry, Pine Nut and Parsley Gremolata Chicken.
It isn’t everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
Subscribe today 🙂


Also find me on:
Facebook | Instagram | Twitter.
Let’s share the food love and make the world a tastier place 🙂




Related Posts

  1. Reply

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

    1. Reply

      Thank you so much Stephanie 😀

  2. Reply

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

    1. Reply

      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

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

    1. Reply

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

  4. Reply

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

    1. Reply

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

  5. Reply

    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!

    1. Reply

      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 😀

  6. Reply

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

    1. Reply

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

  7. Reply

    great combination of flavors – would love this for dinner

    1. Reply

      Thank you Mireille 😀

  8. Reply

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

    1. Reply

      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!

  9. Reply

    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!

    1. Reply

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

    • Tayler Ross
    • May 18, 2018

    I just love this combination of flavors! So delicious!

    1. Reply

      They just work so well together don’t they 😀

    • Rebecca Hubbell
    • May 18, 2018

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

    1. Reply

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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sprinkles and Sprouts
Close Cookmode