Description
This Cranberry Chicken recipe offers a delightful combination of tangy cranberry sauce and savory chicken breasts baked to perfection. The dish features a flavorful sauce made with whole berry cranberry sauce, olive oil, apple cider vinegar, garlic, and a blend of spices. Baked in the oven until juicy and tender, it’s served with a garnish of fresh parsley and pairs wonderfully with a side of cooked rice. Perfect for a comforting and festive meal that combines sweet and savory notes.
Ingredients
Scale
For the Cranberry Sauce
- 1 (14 oz.) can whole berry cranberry sauce
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 2 tablespoons dried minced onion
- 2 tablespoons light brown sugar, packed
- ½ teaspoon dried parsley flakes
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Chicken
- 4 chicken breasts, boneless, skinless
- Fresh parsley, for garnish
- Cooked rice, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray and set it aside to prepare for the chicken.
- Prepare the Sauce: In a medium-sized mixing bowl, thoroughly combine the cranberry sauce, olive oil, apple cider vinegar, minced garlic, dried minced onion, light brown sugar, dried parsley flakes, onion powder, paprika, salt, and ground black pepper. Stir until the mixture is well blended and smooth.
- Arrange the Chicken: Place the boneless, skinless chicken breasts in a single layer in the prepared baking dish, ensuring even spacing for even cooking.
- Pour the Sauce: Evenly pour the cranberry sauce mixture over the chicken breasts, coating each piece thoroughly to infuse maximum flavor during baking.
- Bake the Chicken: Place the dish in the preheated oven and bake for approximately 45 minutes, or until the sauce is bubbling and the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is fully cooked and safe to eat.
- Garnish and Serve: Once out of the oven, spoon some of the cranberry sauce over the chicken once more. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve the warm cranberry chicken over a bed of cooked rice for a complete and satisfying meal.
Notes
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safety.
- You can substitute brown sugar with honey if you prefer a natural sweetener.
- Feel free to add a dash of cayenne pepper to the sauce if you like a bit of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs perfectly with steamed vegetables or a simple green salad in addition to rice.
