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Baked Cranberry Orange Chicken Recipe

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3.9 from 62 reviews

  • Author: Diane
  • Total Time: 50-70 minutes
  • Yield: 6 servings

Description

This Baked Cranberry Orange Chicken recipe combines juicy chicken breasts with a vibrant, tangy cranberry and orange sauce for a flavorful and festive meal. The sauce, made with fresh orange juice, cranberry sauce, honey, and herbs, is blended and poured over the chicken before baking to perfection. Ideal for a weeknight dinner or special occasion, this dish offers a delightful balance of sweet and savory with an easy preparation.

Ingredients

Chicken

  • 6 boneless chicken breasts (with or without skin; or use bone-in breasts, or bone-in/boneless chicken thighs)

Sauce

  • 1 cup cranberry sauce
  • 1 teaspoon orange zest (from 1 medium to large orange)
  • 1/2 cup orange juice (from the same medium to large orange)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon lite soy sauce
  • 1 tablespoon minced garlic (or to taste)
  • 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Optional Garnishes

  • ½ cup fresh cranberries (for sprinkling before baking)
  • Sprigs fresh rosemary (for adding to baking dish or garnishing)

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400°F. Spray a 9x13-inch baking dish with cooking spray. Pat the chicken breasts dry with a paper towel and place them evenly in the baking dish. If chicken breasts are uneven or thick, pound them to a uniform and thinner thickness to ensure even cooking.
  2. Make the Sauce: In a food processor or blender, add cranberry sauce, orange zest, orange juice, apple cider vinegar, honey, Dijon mustard, olive oil, lite soy sauce, minced garlic, rosemary, salt, and black pepper. Pulse until combined, maintaining your preferred texture. Taste and adjust seasoning with additional sugar, soy sauce, garlic, salt, or rosemary as desired.
  3. Coat Chicken and Bake: Pour the cranberry orange sauce evenly over the chicken breasts. Sprinkle fresh cranberries over the top and add sprigs of rosemary or thyme if using. Bake uncovered for 40 to 60 minutes. Check doneness by ensuring the internal temperature reaches 165°F. Remove the chicken at about 160°F and let rest for 5-10 minutes for the juices to redistribute. Cover with foil if the sauce begins to burn during baking.
  4. Rest and Serve: Allow the chicken to rest for 5-10 minutes after baking. Optionally, garnish with additional fresh cranberries, orange or lemon slices, and fresh rosemary, thyme, or sage. Slice and serve the chicken warm.

Notes

  • Use a meat mallet to pound chicken breasts to an even thickness for uniform cooking.
  • Bone-in chicken breasts or thighs may require longer baking time; always check internal temperature.
  • If the sauce starts to burn, cover the baking dish with foil to prevent scorching.
  • Fresh cranberries add a nice tart contrast and decorative touch, but are optional.
  • Letting chicken rest after baking improves juiciness and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 40-60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/baked-cranberry-orange-chicken-recipe/