Introduction

The Holiday Cranberry Chicken Bake is a festive and flavorful dish that combines juicy chicken breasts with a tangy-sweet cranberry glaze. Perfect for cozy winter dinners or holiday gatherings, this recipe offers a beautiful balance of savory, tart, and citrus flavors that will impress your guests and delight your family.

The dish shows four golden-brown pieces of baked chicken thighs in a white baking dish, each piece topped with bright red cranberries and sprinkled with finely chopped green herbs. The chicken has a shiny, slightly crispy skin with a rich glaze that pools lightly around the chicken, creating a glossy texture. The cranberries add small pops of deep red color scattered evenly on the surface of each piece, contrasting with the warm tones of the chicken and the fresh green herbs. The dish is set on a white marbled surface, emphasizing the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
1 cup fresh or frozen cranberries
½ cup orange juice (freshly squeezed preferred)
¼ cup honey or maple syrup
½ teaspoon salt
1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
1 teaspoon grated orange zest
1 small garlic clove, minced
Optional garnishes: fresh rosemary sprigs, thin orange slices or zest curls, extra whole cranberries

Instructions

Step 1: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Step 2: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side until golden brown. Remove from heat and set aside.
Step 3: In a small saucepan over medium heat, combine cranberries, orange juice, honey, salt, rosemary, orange zest, and garlic. Cook, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10 minutes. Remove from heat.
Step 4: Pour the cranberry glaze evenly over the seared chicken breasts in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
Step 5: Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh rosemary sprigs, orange slices, and extra cranberries for a festive presentation.

Tips & Variations

Add shallots or red onion sautéed with the chicken for extra savory depth.
Top with toasted pecans or walnuts for crunch and nutty flavor.
Serve over mashed sweet potatoes or creamy polenta for a comforting meal.
Add a pinch of cayenne to the glaze for subtle heat.
Butter-baste the chicken during baking for richer flavor and moisture.
Use dried cranberries soaked in orange juice if fresh or frozen cranberries aren’t available.
Use bone-in chicken thighs for juicier, more flavorful meat; adjust baking time accordingly.
Make the cranberry glaze ahead and reheat gently before baking.
Season generously to balance the tartness of the cranberries.
Always use fresh orange juice for the best citrus flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and flavor. The chicken and cranberry glaze can also be cooked ahead and frozen separately for up to 2 months; thaw in the refrigerator before reheating and serving.

How to Serve

The image shows four cooked chicken thighs with golden brown, crispy skin placed in a white rectangular baking dish. The chicken sits in a shallow layer of light yellow sauce or oil. The thighs are garnished with small dark red berries scattered on top and around the chicken, adding a pop of bright color. Finely chopped green herbs are evenly sprinkled on the chicken, providing a fresh contrast. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly and are a great year-round option. Just thaw them slightly before using to help the glaze cook evenly.

Is this recipe freezer-friendly?

Absolutely. Cook the chicken and glaze separately, freeze them in airtight containers, then reheat gently before serving to preserve the flavor and texture.

Holiday Cranberry Chicken Bake Recipe

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★★★★★

4.7 from 69 reviews

The Holiday Cranberry Chicken Bake is a festive and flavorful dish that features juicy, seared chicken breasts topped with a vibrant cranberry glaze made from fresh cranberries, orange juice, honey, garlic, and rosemary. This recipe balances sweet, tart, and savory elements to create an elegant yet comforting meal perfect for holiday dinners or cozy winter nights. The chicken is first seared to lock in moisture, then baked with the tangy glaze to enhance the depth of flavor, making it a stunning centerpiece for any gathering.

Author: Ella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced

For the Cranberry Glaze:

1 cup fresh or frozen cranberries
½ cup orange juice (freshly squeezed preferred)
¼ cup honey or maple syrup
½ teaspoon salt
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
1 teaspoon grated orange zest
1 small garlic clove, minced

Optional Garnishes:

Fresh rosemary sprigs
Thin orange slices or zest curls
Extra whole cranberries for garnish

Instructions

Preheat oven and prepare chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper to enhance flavor.
Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown, which helps to lock in juices and create a beautiful crust. Remove from heat and set aside.
Make the cranberry glaze: In a small saucepan over medium heat, combine the cranberries, orange juice, honey, salt, rosemary, orange zest, and minced garlic. Cook while stirring occasionally until the cranberries burst and the sauce thickens slightly, about 10 minutes. Remove from heat once a syrupy consistency is reached.
Assemble and bake: Pour the cranberry glaze evenly over the seared chicken breasts in the skillet. 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) to ensure it is fully cooked and safe to eat.
Garnish and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh rosemary sprigs, orange slices, and extra cranberries for a festive and attractive presentation. Serve warm.

Notes

Use a meat thermometer to check chicken doneness and prevent overcooking.
Searing the chicken before baking helps lock moisture and adds appealing color.
Ensure cranberry glaze thickens enough to coat the chicken but is not too thick.
Use fresh herbs and citrus zest for brightness and freshness.
Choose chicken breasts of similar size and thickness for even cooking.
Add shallots or red onion sautéed with the chicken for savory depth.
Top with toasted pecans or walnuts for crunch and extra flavor.
Serve over mashed sweet potatoes or creamy polenta for a comforting meal.
Add a pinch of cayenne to the glaze if you prefer a little heat.
Butter-baste the chicken during baking for richer flavor and moisture.
Use dried cranberries soaked in orange juice as an alternative to fresh or frozen cranberries.