Cranberry Glazed Chicken
Cranberry Glazed Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cranberry Glaze
- 1 cup whole berry cranberry sauce
- 1/4 cup orange juice
- 2 tablespoons light brown sugar, packed
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish or line it with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt and black pepper.
⏱️ 2 min
- 3
In a small saucepan, combine the whole berry cranberry sauce, orange juice, light brown sugar, Dijon mustard, minced garlic, grated fresh ginger, and chopped fresh thyme leaves. Whisk well to combine.
⏱️ 3 min
- 4
Bring the glaze mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it gently simmer for 5-7 minutes, or until the glaze has slightly thickened. Remove from heat.
⏱️ 7 min
- 5
Place the seasoned chicken breasts in the prepared baking dish. Brush about half of the cranberry glaze evenly over the tops of the chicken breasts.
⏱️ 3 min
- 6
Bake in the preheated oven for 15 minutes. After 15 minutes, remove the dish from the oven and brush the chicken with the remaining glaze.
⏱️ 15 min•🌡️ 400
- 7
Return the chicken to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. The glaze should be caramelized and slightly sticky.
⏱️ 20 min•🌡️ 400
- 8
Once cooked, remove the chicken from the oven and let it rest in the baking dish for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Glazed Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cranberry Glaze
- 1 cup whole berry cranberry sauce
- 1/4 cup orange juice
- 2 tablespoons light brown sugar, packed
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish or line it with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt and black pepper.
⏱️ 2 min - 3
In a small saucepan, combine the whole berry cranberry sauce, orange juice, light brown sugar, Dijon mustard, minced garlic, grated fresh ginger, and chopped fresh thyme leaves. Whisk well to combine.
⏱️ 3 min - 4
Bring the glaze mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it gently simmer for 5-7 minutes, or until the glaze has slightly thickened. Remove from heat.
⏱️ 7 min - 5
Place the seasoned chicken breasts in the prepared baking dish. Brush about half of the cranberry glaze evenly over the tops of the chicken breasts.
⏱️ 3 min - 6
Bake in the preheated oven for 15 minutes. After 15 minutes, remove the dish from the oven and brush the chicken with the remaining glaze.
⏱️ 15 min•🌡️ 400 - 7
Return the chicken to the oven and continue baking for another 15-20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. The glaze should be caramelized and slightly sticky.
⏱️ 20 min•🌡️ 400 - 8
Once cooked, remove the chicken from the oven and let it rest in the baking dish for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min