This Cranberry Chicken marries juicy, seared chicken breasts with a glossy, sweet-tangy cranberry glaze. A simple sauce of cranberry, broth, soy, and Dijon bakes down into something rich and festive, perfect for weeknights yet elegant enough for holidays. Every bite is savory, slightly fruity, and beautifully balanced.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the cranberry sauce, chicken broth, soy sauce, and Dijon mustard until smooth and well combined. Set aside.
- Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3–4 minutes per side, or until golden brown.
- Pour the cranberry sauce mixture evenly over and around the chicken, turning each piece once to coat it well.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Baste with the pan sauce once or twice if desired.
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Spoon extra cranberry sauce over the top, garnish with chopped fresh parsley, and serve warm.
Variation
- Thighs instead of breasts: Swap the chicken breasts for boneless, skinless thighs. Sear as directed and bake 5–10 minutes longer, or until they reach 165°F (74°C).
- Spicy cranberry chicken: Add 1/4–1/2 teaspoon red pepper flakes or a dash of hot sauce to the cranberry mixture for a gentle kick.
- Slow cooker version: Skip searing, place seasoned chicken in a slow cooker, pour the cranberry mixture over, and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until tender.
Cooking Notes
- Searing the chicken first adds flavor and helps lock in juices, but avoid overcooking on the stovetop—most of the cooking happens in the oven.
- Use an instant-read thermometer to prevent overbaking; pull the chicken as soon as it hits 165°F (74°C).
- If the sauce seems thin after baking, remove the chicken and simmer the sauce on the stovetop for a few minutes to thicken slightly.
Serving Suggestions
- Serve over fluffy rice, mashed potatoes, or buttered egg noodles to soak up the cranberry glaze.
- Pair with roasted or steamed green vegetables, such as green beans, Brussels sprouts, or broccoli, for color and balance.
- For a holiday-style plate, add stuffing or wild rice pilaf and a crisp green salad on the side.
Tips
- Pat the chicken dry before seasoning to help it brown better when seared.
- Lightly oil or spray the skillet if it isn’t nonstick to prevent sticking and promote even browning.
- Make it ahead by whisking the sauce and seasoning the chicken in advance; store separately in the fridge, then sear and bake when you’re ready to cook.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 32 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use bone-in chicken pieces?
Yes. Bone-in thighs or drumsticks work well; just increase the bake time and check that the internal temperature reaches 165°F (74°C). - Can I use fresh cranberries instead of cranberry sauce?
You can simmer 1 cup fresh cranberries with 1/3–1/2 cup sugar and a splash of water until they burst and thicken, then use in place of canned cranberry sauce. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth if needed. - Can I make this recipe dairy-free and gluten-free?
Yes. The recipe is naturally dairy-free. To keep it gluten-free, use gluten-free soy sauce (such as tamari) and ensure your broth and cranberry sauce are gluten-free.
Conclusion
Cranberry Chicken is a vibrant, sweet-and-savory twist on baked chicken that feels special without demanding much effort. The cranberry-Dijon glaze turns simple chicken breasts into a glossy, flavor-packed centerpiece that works for cozy weeknights or festive gatherings. Pair it with your favorite sides, drizzle on extra sauce, and enjoy a dish that tastes as good as it looks.
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Cranberry Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Cranberry Chicken marries juicy, seared chicken breasts with a glossy, sweet-tangy cranberry glaze. A simple sauce of cranberry, broth, soy, and Dijon bakes down into something rich and festive, perfect for weeknights yet elegant enough for holidays. Every bite is savory, slightly fruity, and beautifully balanced.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the cranberry sauce, chicken broth, soy sauce, and Dijon mustard until smooth and well combined. Set aside.
- Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3–4 minutes per side, or until golden brown.
- Pour the cranberry sauce mixture evenly over and around the chicken, turning each piece once to coat it well.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Baste with the pan sauce once or twice if desired.
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Spoon extra cranberry sauce over the top, garnish with chopped fresh parsley, and serve warm.
Notes
- You can use either jellied or whole-berry cranberry sauce; whole-berry will give a bit more texture to the glaze.
- If your chicken breasts are very thick, consider slicing them in half horizontally or pounding to an even thickness for more even cooking.
- Taste the sauce base before baking—if you prefer it sweeter, whisk in a teaspoon or two of brown sugar or honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop + Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (1/4 of recipe)
- Calories: 320 kcal (approx.)
- Sugar: 14 g (approx.)
- Sodium: 520 mg (approx.)
- Fat: 10 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 22 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 32 g (approx.)
- Cholesterol: 110 mg (approx.)
Keywords: cranberry chicken, cranberry glazed chicken, baked chicken breasts, sweet and tangy chicken, easy holiday dinner