Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Almond Chicken Bake

  • Author: Avery
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if using certified gluten-free ingredients)

Description

This Cranberry Almond Chicken Bake is a cozy, savory-sweet dinner that feels special enough for guests yet simple enough for a weeknight. Tender baked chicken is nestled under a tangy honey-Dijon sauce, with bursts of tart cranberries and a toasty almond crunch in every bite. It’s colorful, comforting, and wonderfully easy to pull together in under an hour.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup fresh or frozen cranberries (no need to thaw if frozen)
  • 1/2 cup sliced almonds
  • 1/2 cup chicken broth (low sodium preferred)
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish or coat with nonstick spray.
  2. In a small mixing bowl, whisk together the chicken broth, honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper until the sauce is smooth and well combined.
  3. Pat the chicken breasts dry with paper towels, then place them in a single layer in the prepared baking dish.
  4. Pour the honey-Dijon sauce evenly over the chicken, turning the pieces once or twice to ensure they are well coated.
  5. Sprinkle the cranberries evenly over the chicken, followed by the sliced almonds, distributing them so each piece gets plenty of topping.
  6. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  7. Remove the foil and continue baking for an additional 15–20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C) when tested with an instant-read thermometer in the thickest part.
  8. If desired, set the oven to broil for 1–2 minutes at the end to lightly toast the almonds and deepen the color on top (watch closely to prevent burning).
  9. Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
  10. Spoon some of the pan sauce over each chicken breast, garnish with freshly chopped parsley, and serve warm.

Notes

  • If using frozen cranberries, there’s no need to thaw them first; just add a couple of extra minutes to the baking time if needed.
  • For extra saucy chicken, increase the chicken broth to 3/4 cup and adjust seasoning accordingly.
  • Taste the sauce before baking and adjust honey or mustard to match your preferred sweetness and tang.
  • Use thin-sliced chicken breasts for faster cooking, but start checking for doneness earlier, around 25–30 minutes total.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast with toppings and sauce
  • Calories: 320 kcal
  • Sugar: 14 g (estimated, mostly from honey and cranberries)
  • Sodium: 320 mg (estimated, will vary with broth and added salt)
  • Fat: 11 g (estimated)
  • Saturated Fat: 1.5 g (estimated)
  • Unsaturated Fat: 9 g (estimated)
  • Trans Fat: 0 g
  • Carbohydrates: 22 g (estimated)
  • Fiber: 2 g (estimated)
  • Protein: 34 g (estimated)
  • Cholesterol: 95 mg (estimated)

Keywords: cranberry almond chicken bake, baked chicken with cranberries, honey dijon chicken, easy chicken dinner, holiday chicken recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://averyrecipes.com/cranberry-almond-chicken-bake/