Here’s a flavorful and easy recipe for Baked Cranberry Chicken—sweet, tangy, and perfect for weeknight dinners or holiday meals:
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- 1 cup cranberry sauce (whole-berry or jellied)
- 2 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 tsp soy sauce (optional, for depth)
- 1 tbsp olive oil or melted butter
- Fresh herbs (thyme or rosemary) for garnish
Instructions
1. Preheat Oven:
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish or line with parchment paper.
2. Prepare Chicken:
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
3. Make Cranberry Glaze:
- In a small bowl, mix cranberry sauce, Dijon mustard, honey, and soy sauce (if using) until smooth.
4. Assemble:
- Place chicken in the baking dish.
- Brush or spoon the cranberry glaze evenly over each piece.
- Drizzle olive oil or melted butter on top for extra richness.
5. Bake:
- Bake 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Optional: broil for 2–3 minutes at the end for a slightly caramelized top.
6. Serve:
- Spoon any extra glaze from the pan over the chicken.
- Garnish with fresh herbs.
- Pairs well with rice, roasted vegetables, or mashed potatoes.
💡 Tips:
- For extra tang, add a splash of orange juice or balsamic vinegar to the glaze.
- Use leftover cooked chicken? Heat in the cranberry glaze for 10–15 minutes at 350°F (175°C).
- Whole-berry cranberry sauce gives texture; jellied sauce makes a smoother glaze.
I can also provide a slow cooker version where the chicken cooks gently in cranberry sauce all day—super tender and flavorful.
Do you want me to provide that version?
