Lemon Blueberry Chicken Skillet

Lemon Blueberry Chicken Skillet

Lemon Blueberry Chicken Skillet
  • Prep Time

    20 minutes
  • Cooking Time

    25 minutes
  • Serving Size

    4 servings


  • Butter1 tablespoon
  • Olive oil1 tablespoon
  • Boneless, skinless chicken breast halves4 (1 to 1 1/4 pounds)
  • Salt1/2 teaspoon
  • Pepper1/4 teaspoon
  • Chopped onion1/2 cup
  • Slivered yellow bell pepper1 cup
  • Cubed zucchini1 cup
  • Craisins® Dried Cranberries Blueberry Juice Infused1 cup
  • Chicken broth3/4 cup
  • Lemon juice2 tablespoons
  • Honey1 tablespoon
  • Cornstarch2 teaspoons
  • Grated lemon zest1 teaspoon
  • Dry mustard1/2 teaspoon
  • Craisins® Dried Cranberries Blueberry Juice Infused front image.

    Featured Product

    Craisins® Dried Cranberries Blueberry Juice Infused


Heat butter and oil over medium heat in large skillet. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF. Remove from skillet; cover to keep warm. Add onion to skillet; cook for 3 to 4 minutes or until soft. Add bell pepper and zucchini; cook for 2 minutes longer. Stir in sweetened dried cranberries. Whisk together remaining ingredients in small bowl. Pour into skillet. Bring to a boil, stirring frequently. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated. Serve vegetables over chicken. Makes 4 servings.