Why You’ll Love This Recipe
This recipe brings together festive flavors in an easy, weeknight-friendly format. The balsamic vinegar adds a tangy richness that pairs beautifully with the natural tartness of cranberries, while the chicken stays juicy and tender. It’s elegant enough for guests, yet simple enough for meal prep. Plus, it all comes together in one pan for easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Fresh or frozen cranberries
- Balsamic vinegar
- Honey or maple syrup
- Olive oil
- Garlic, minced
- Dijon mustard
- Dried thyme or rosemary
- Salt and black pepper
- Optional: orange zest or fresh parsley for garnish
Directions
- Preheat the oven to 400°F (200°C). Lightly grease or line a baking dish or sheet pan with parchment paper.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, Dijon mustard, thyme, salt, and pepper.
- Place the chicken in the baking dish and pour the balsamic mixture over the top, turning the chicken to coat.
- Scatter cranberries around the chicken.
- Bake for 25–30 minutes, or until the chicken is cooked through and the sauce is bubbling and slightly thickened.
- Optional: Broil for 2–3 minutes at the end for caramelization.
- Garnish with orange zest or chopped parsley before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, and baking time is 25–30 minutes. Total time: approximately 40 minutes.
Variations
- Bone-in option: Use bone-in chicken thighs or drumsticks—just increase baking time by 10–15 minutes.
- Add fruit: Mix in sliced apples or pears with the cranberries for extra sweetness.
- Herb twist: Swap thyme for sage or rosemary for a more seasonal flair.
- Vegan version: Substitute chicken with roasted tofu or chickpeas and adjust baking time.
- Spicy option: Add a pinch of red pepper flakes to the glaze for a sweet-heat combo.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or in the microwave for 1–2 minutes until warmed through. The sauce may thicken as it cools—add a splash of water or broth if needed when reheating.
FAQs
Can I use frozen cranberries?
Yes, no need to thaw them before baking—they’ll soften and release their juices in the oven.
Can I make this ahead of time?
Yes, marinate the chicken in the balsamic mixture up to 24 hours in advance and store in the refrigerator.
What sides go well with this dish?
Try mashed potatoes, rice, quinoa, or roasted vegetables for a complete meal.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicy and flavorful—just monitor the internal temperature for doneness.
Is this dish gluten-free?
Yes, as long as the Dijon mustard and other condiments are gluten-free. Always check labels.
What can I use instead of honey?
Maple syrup is a perfect substitute and adds a slightly different depth of flavor.
Can I double the recipe?
Yes, just use a larger baking dish or two pans and rotate them halfway through cooking.
Will dried cranberries work?
Fresh or frozen cranberries are best. Dried cranberries won’t provide the same tart, juicy burst but could be used in a pinch if rehydrated.
How do I prevent the chicken from drying out?
Don’t overbake. Use a meat thermometer—chicken is done at 165°F (74°C) internal temperature.
Can I make this in a slow cooker?
Yes. Add all ingredients to a slow cooker and cook on low for 4–5 hours or on high for 2–3 hours.
Conclusion
Cranberry Balsamic Chicken is a simple yet elegant dish full of bold, seasonal flavors. Whether you’re serving it for a festive gathering or a cozy night in, this one-pan wonder delivers juicy chicken, caramelized glaze, and bright bursts of cranberry in every bite. It’s proof that comfort food can be both healthy and stunning with very little effort.
PrintCranberry Balsamic Chicken
Cranberry Balsamic Chicken is a sweet and savory one-pan dish featuring juicy chicken baked with tart cranberries and a rich, tangy balsamic glaze. It’s perfect for holidays, dinner parties, or easy weeknight meals with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme or rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: orange zest or chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease or line a baking dish or sheet pan with parchment paper.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, Dijon mustard, thyme, salt, and pepper.
- Place chicken in the baking dish and pour the balsamic mixture over it, turning to coat evenly.
- Scatter cranberries around the chicken.
- Bake for 25–30 minutes, or until chicken is cooked through and sauce is bubbling and slightly thickened.
- Optional: Broil for 2–3 minutes for extra caramelization.
- Garnish with orange zest or chopped parsley before serving.
Notes
- Use bone-in chicken thighs or drumsticks for more flavor; increase bake time by 10–15 minutes.
- Mix in sliced apples or pears with cranberries for a fruity variation.
- Swap thyme with rosemary or sage for a different herb profile.
- Add a pinch of red pepper flakes for a sweet and spicy twist.
- Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 10g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
