Cranberry Chicken
Elevate your weeknight dinner game with this irresistible Cranberry Chicken recipe, a perfect blend of sweet, tangy, and savory flavors. Succulent boneless, skinless chicken breasts are seared to golden perfection before being baked in a luscious sauce made from whole berry cranberry sauce, fresh orange juice, soy sauce, and a touch of honey. The addition of garlic and thyme adds a fragrant depth, while a quick cornstarch-thickened glaze ensures every bite is coated in velvety goodness. Ready in under an hour, this easy, one-skillet dish is ideal for busy nights yet impressive enough for entertaining. Serve it with sides like steamed rice or roasted vegetables for a complete, crowd-pleasing meal. Perfect for cranberry sauce lovers, this dish hits the sweet spot between comfort food and sophistication!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Cranberry sauce (whole berry or jellied)
- 0.5 cup Orange juice
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme leaves (fresh or dried)
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with salt, black pepper, and thyme.
In a large oven-safe skillet, heat the olive oil over medium heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the cranberry sauce, orange juice, soy sauce, honey, and minced garlic. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid or foil.
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the skillet and set it aside on a serving platter.
To thicken the sauce, mix the cornstarch with water in a small bowl to create a slurry. Place the skillet back on the stovetop over medium heat, add the cornstarch slurry to the sauce, and stir until the sauce thickens, about 2–3 minutes.
Spoon the thickened cranberry sauce over the chicken and garnish with additional thyme leaves if desired. Serve warm with your favorite side dishes such as rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 135.3 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
