Cranberry Glazed Chicken is a sweet-and-tangy, weeknight-friendly dish that feels special enough for guests. Juicy seared chicken breasts are oven-baked in a glossy cranberry, soy, honey, and Dijon glaze that caramelizes around the edges. It comes together quickly, uses simple pantry staples, and brings a pop of festive flavor any time of year.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground black 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, soy sauce, honey, and Dijon mustard until smooth and well combined.
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and sear for 3–4 minutes per side, or until nicely golden brown.
- Pour the cranberry glaze evenly over the chicken, turning each piece to ensure it’s well coated.
- 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 (75°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Spoon some of the pan sauce over the top, garnish with chopped fresh parsley, and serve warm with your favorite sides.
Variation
- Swap the chicken: Use boneless, skinless chicken thighs instead of breasts; reduce bake time slightly and check for doneness at 20–22 minutes.
- Spice it up: Add 1/4–1/2 teaspoon red pepper flakes or a pinch of cayenne to the glaze for a gentle kick of heat.
- Orange-cranberry twist: Stir 1–2 tablespoons fresh orange juice and 1 teaspoon orange zest into the glaze for a brighter, citrusy flavor.
Cooking Notes
- If your chicken breasts are very thick, slice them horizontally into cutlets for more even cooking and juicier results.
- The glaze will thicken as it bakes; if it starts to darken too quickly, loosely tent the skillet with foil for the last 5–10 minutes.
- Letting the chicken rest before slicing helps keep the meat moist and allows the cranberry glaze to cling nicely to each slice.
Serving Suggestions
- Serve over fluffy mashed potatoes or creamy mashed cauliflower to soak up all the extra cranberry glaze.
- Pair with simple sides like roasted green beans, steamed broccoli, or a crisp green salad for a balanced plate.
- For a holiday-style meal, serve alongside herbed rice pilaf, roasted Brussels sprouts, and warm crusty bread.
Tips
- Pat the chicken very dry before searing so it browns instead of steaming in the pan.
- Pre-mix the glaze up to 2 days ahead and store it in the fridge; whisk and pour over the chicken when ready to cook.
- Leftovers keep well for 3–4 days in an airtight container; gently reheat with a splash of water or broth to loosen the sauce.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 34 g
- Sodium: 620 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
Yes, but thaw them completely in the refrigerator and pat very dry before seasoning and searing. - Can I make this ahead of time?
You can sear the chicken and whisk the glaze a few hours ahead; bake just before serving for the best texture. - What kind of cranberry sauce works best?
Canned jellied or whole-berry cranberry sauce both work; homemade cranberry sauce is great too if it’s thick enough to form a glaze. - How do I know when the chicken is done?
Use an instant-read thermometer inserted into the thickest part of the breast; it should read 165°F (75°C).
Conclusion
This Cranberry Glazed Chicken delivers that perfect balance of sweet, savory, and tangy in a simple, weeknight-ready package. With minimal prep, a short ingredient list, and a stunning glossy glaze, it’s ideal for cozy dinners or a fuss-free holiday main. Serve it with your favorite sides, and let the cranberry shine at the center of the table.
Print
Cranberry Glazed Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with gluten-free soy sauce or tamari), Dairy-Free
Description
Cranberry Glazed Chicken is a sweet-and-tangy, weeknight-friendly dish that feels special enough for guests. Juicy seared chicken breasts are oven-baked in a glossy cranberry, soy, honey, and Dijon glaze that caramelizes around the edges. It comes together quickly, uses simple pantry staples, and brings a pop of festive flavor any time of year.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (jellied or whole-berry)
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground black 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, soy sauce, honey, and Dijon mustard until smooth and well combined.
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and sear for 3–4 minutes per side, or until nicely golden brown.
- Pour the cranberry glaze evenly over the chicken, turning each piece to ensure it’s well coated.
- 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 (75°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Spoon some of the pan sauce over the top, garnish with chopped fresh parsley, and serve warm with your favorite sides.
Notes
- Use an instant-read thermometer to avoid overcooking; pull the chicken from the oven right at 165°F (75°C).
- If your glaze seems too thick, whisk in 1–2 tablespoons of water to loosen it before pouring over the chicken.
- Both jellied and whole-berry cranberry sauce work; whole-berry adds extra texture to the finished dish.
- Taste the glaze before baking and adjust the sweetness (more honey) or tang (more Dijon) to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Stovetop + Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with glaze (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 18 g (estimated)
- Sodium: 620 mg (estimated, using regular soy sauce)
- Fat: 8 g (estimated)
- Saturated Fat: 1.5 g (estimated)
- Unsaturated Fat: 6.5 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 26 g (estimated)
- Fiber: 1 g (estimated)
- Protein: 34 g (estimated)
- Cholesterol: 95 mg (estimated)
Keywords: cranberry glazed chicken, cranberry chicken, sweet and tangy chicken, baked chicken breasts, holiday chicken recipe