Description
A fast weeknight winner featuring juicy baked chicken breasts with a tangy cranberry glaze, balancing sweet, tart, and savory flavors.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup fresh cranberries (or frozen; no need to thaw)
- 1/2 cup orange juice (freshly squeezed recommended)
- 1/4 cup honey (maple syrup can be used instead)
- 1 tablespoon olive oil (or neutral oil like canola)
- Salt and freshly ground black pepper to taste (about 1/2–1 teaspoon salt total)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish.
- In a medium bowl, whisk together the cranberries, orange juice, honey, olive oil, thyme, salt, and pepper until the honey incorporates.
- Arrange the chicken breasts in a single layer in the prepared baking dish. Pour the cranberry-orange mixture over the chicken.
- Bake uncovered for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- For a thicker glaze, remove the chicken, pour the baking liquid into a small saucepan, and simmer for 3–5 minutes. Spoon the warm glaze over the chicken.
- Let the chicken rest for 3–5 minutes before serving.
Notes
Frozen cranberries work well and won’t dilute the sauce. Maple syrup can substitute honey for sweetness adjustment. Boneless skinless thighs can also be used for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American