Holiday Cranberry Chicken Bake
A delightful dish featuring juicy chicken breasts paired with sweet-tart cranberries, perfect for festive gatherings or cozy family dinners.
Servings: 4 servings
Calories: 340kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice freshly squeezed preferred
- 1/4 cup honey or maple syrup
- 1/2 teaspoon salt
- 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried
- 1 teaspoon grated orange zest
- 1 small clove garlic, minced
Optional Garnish
- fresh rosemary sprigs optional
- thin orange slices or zest curls optional
- extra whole cranberries optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with a paper towel. Season them with salt and pepper on both sides.
- In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 2-3 minutes per side until they are golden brown.
- Remove the skillet from heat.
Cranberry Sauce
- In a small saucepan, combine the cranberries, orange juice, honey, salt, rosemary, orange zest, and minced garlic.
- Cook over medium heat until the cranberries burst and the sauce thickens, which should take about 10 minutes.
Combine and Bake
- Pour the cranberry sauce over the seared chicken in the skillet, ensuring the chicken is well-coated.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Finishing Touches
- Once done, remove the skillet from the oven and let the chicken rest for about 5 minutes.
- Garnish with fresh rosemary sprigs, thin orange slices, and a few whole cranberries if desired.
Notes
You can prepare the cranberry sauce a day in advance. For added crunch, sprinkle some chopped pecans or walnuts over the finished dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.