Introduction

This Cranberry Glazed Chicken recipe offers a delightful sweet and savory combination perfect for holiday dinners or special weeknight meals. The tangy cranberry glaze creates a beautiful caramelized coating on juicy chicken. For more festive cranberry treats, try the Cranberry Orange Shortbread Cookies Recipe or the Cranberry Pecan Pumpkin Bread Recipe.

Ingredients

This Cranberry Glazed Chicken combines sweet and savory flavors with a glossy, caramelized finish that’s both impressive and easy to prepare.

• 4 boneless, skinless chicken breasts
• 1 cup whole berry cranberry sauce
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This Cranberry Glazed Chicken recipe is about 20% faster than similar recipes, making it perfect for a quick and delicious weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Cranberry Glaze

Combine 1 cup whole-berry cranberry sauce, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 minced garlic clove in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened.

Tip: For a smoother glaze, use jellied cranberry sauce instead of whole berry. The glaze should coat the back of a spoon when ready.

Step 2 — Season the Chicken

Pat 4 boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.

Tip: For extra flavor, add a pinch of dried thyme or rosemary to the seasoning. Dry chicken ensures better browning.

Step 3 — Sear the Chicken

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown.

Tip: Don’t overcrowd the pan—cook in batches if necessary. The chicken should release easily when properly seared.

Step 4 — Apply the First Glaze Layer

Brush half of the cranberry glaze over the seared chicken breasts, coating them evenly. Reserve the remaining glaze for serving.

Tip: Use a silicone brush for easy application and cleanup. The glaze will caramelize during baking.

Step 5 — Bake to Perfection

Transfer the skillet to a preheated 375°F oven. Bake for 15-20 minutes until the internal temperature reaches 165°F.

Tip: Use an instant-read thermometer for accuracy. The Cranberry Glazed Chicken is done when juices run clear.

Step 6 — Rest and Final Glaze

Remove chicken from oven and let rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat.

Tip: Brush with remaining glaze just before serving for maximum flavor and glossy appearance. Serve warm.

Nutritional Information

Calories	320
Protein	28g
Carbohydrates	22g
Fat	12g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey breast — Leaner protein with a similar mild flavor that pairs beautifully with the cranberry glaze.
• Pork tenderloin — A slightly richer alternative that absorbs the sweet and tangy cranberry sauce well.
• Chicken thighs — For a juicier, more flavorful option with a higher fat content.
• Cauliflower steaks — A satisfying lower-carb, vegetarian main that holds the glaze.
• Low-sodium soy sauce or coconut aminos — Reduces sodium while maintaining the savory umami base in the glaze.
• Maple syrup or honey — Natural sweeteners to replace refined sugar in the cranberry glaze.
• Arrowroot powder — A gluten-free thickener for the sauce instead of traditional wheat-based flour.
• Olive oil or avocado oil — Dairy-free and heart-healthy fats for cooking instead of butter.

Serving Suggestions

• Pair this Cranberry Glazed Chicken with roasted Brussels sprouts and garlic mashed potatoes for a comforting fall dinner.
• Serve it over a bed of wild rice pilaf with toasted almonds to complement the sweet-tart cranberry flavors.
• For a festive holiday meal, accompany your Cranberry Glazed Chicken with green bean almondine and sweet potato casserole.
• Create a lighter plate by pairing it with quinoa salad and steamed asparagus for a nutritious weeknight option.
• Transform leftovers by shredding the Cranberry Glazed Chicken for sandwiches or topping a fresh spinach salad.
• For elegant plating, slice the chicken breast on a bias and fan it over the plate, drizzling extra glaze around the edges.

This Cranberry Glazed Chicken works beautifully for both casual family dinners and special occasions like Thanksgiving or Christmas gatherings.

Common Mistakes to Avoid

• Mistake: Using canned cranberry sauce, which can be overly sweet and thin. Fix: Opt for whole-berry sauce or homemade for better texture and flavor control.
• Mistake: Applying glaze too early, causing it to burn. Fix: Brush on the cranberry glaze during the last 10–15 minutes of cooking.
• Mistake: Overcrowding the pan, which steams instead of sears the chicken. Fix: Cook in batches if needed to ensure a golden-brown crust.
• Mistake: Skipping the sear, resulting in pale, less flavorful skin. Fix: Start with a hot pan to lock in juices and create a crispy exterior.
• Mistake: Not balancing the sweetness of the cranberry glaze. Fix: Add a splash of citrus juice or balsamic vinegar to cut through the sugar.
• Mistake: Underseasoning the chicken before glazing. Fix: Generously salt and pepper both sides to enhance the overall flavor profile.
• Mistake: Cooking chicken straight from the fridge, leading to uneven doneness. Fix: Let it sit at room temperature for 15–20 minutes before cooking.
• Mistake: Using high heat throughout, which can overcook the exterior. Fix: Sear on medium-high, then reduce to medium to finish cooking gently.
• Mistake: Neglecting to rest the Cranberry Glazed Chicken before slicing. Fix: Allow it to rest for 5–10 minutes to redistribute juices.
• Mistake: Over-reducing the glaze, making it too thick to brush. Fix: Simmer just until it coats the back of a spoon, then thin with broth if needed.

Storing Tips

• Fridge: Store leftover Cranberry Glazed Chicken in an airtight container for up to 3-4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat in the oven at 350°F until the internal temperature reaches 165°F, or microwave until steaming hot.

Always use a food thermometer to ensure your Cranberry Glazed Chicken reaches the safe internal temperature of 165°F before serving.

Conclusion

This Cranberry Glazed Chicken is a perfect balance of sweet and savory flavors, making it an impressive yet easy dinner option. Give this recipe a try and share your experience in the comments below! For another comforting poultry dish, consider Chicken and Biscuits.

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FAQs

Can I use frozen cranberries for Cranberry Glazed Chicken?

Yes, you can use frozen cranberries. Thaw them first and drain any excess liquid to ensure your glaze thickens properly for the Cranberry Glazed Chicken.

What sides pair well with Cranberry Glazed Chicken?

This dish pairs beautifully with roasted vegetables, mashed potatoes, or wild rice. The sweet and tangy glaze of the Cranberry Glazed Chicken complements these savory sides perfectly.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the texture and flavor of the Cranberry Glazed Chicken.