Description
Sweet and Savory Cranberry Glazed Chicken features perfectly juicy chicken breasts coated in a glossy glaze that balances tart cranberries with sweet honey and savory herbs. This elegant dish looks restaurant-quality but comes together in just 40 minutes, making it perfect for both weeknight dinners and special occasions.
Ingredients
CHICKEN:
4 boneless, skinless chicken breasts (6–8 oz each)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
CRANBERRY GLAZE:
2 cups fresh or frozen cranberries
1/2 cup chicken broth
1/3 cup honey
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. If chicken breasts are uneven in thickness, pound to uniform 3/4-inch thickness using meat mallet. Pat chicken completely dry with paper towels.
3. Season both sides of chicken breasts generously with salt, pepper, and garlic powder. Let sit at room temperature for 15 minutes.
4. Make the glaze: In medium saucepan, combine cranberries, chicken broth, honey, minced garlic, balsamic vinegar, thyme, rosemary, salt, and pepper. Bring to boil over medium-high heat, then reduce to medium-low and simmer 8-10 minutes, stirring occasionally, until cranberries pop and break down. For thicker glaze, stir in cornstarch slurry and cook 2 more minutes.
5. Heat olive oil in large oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and sear without moving for 4-5 minutes until deep golden brown.
6. Flip chicken and sear second side for 3-4 minutes until golden. Chicken won’t be cooked through yet.
7. Pour cranberry glaze over chicken in skillet. Transfer entire skillet to preheated oven.
8. Roast for 12-15 minutes until chicken reaches internal temperature of 165°F in thickest part.
9. Remove skillet from oven (handle will be very hot). Let chicken rest in pan for 5 minutes.
10. Spoon extra glaze from pan over chicken before serving. If glaze is too thick, thin with splash of chicken broth.
Notes
Pat chicken completely dry for proper browning – this step is essential.
Use instant-read thermometer to check doneness – chicken is done at exactly 165°F.
Don’t skip pounding chicken to even thickness – prevents dry edges and undercooked centers.
Let chicken rest 5 minutes before cutting to keep juices inside the meat.
Frozen cranberries work perfectly – don’t thaw, add straight to pot.
Make glaze up to 3 days ahead and refrigerate. Reheat before using.
Store leftover chicken and glaze separately in refrigerator for up to 4 days.
Freeze cooked chicken (without glaze) for up to 3 months.
If you don’t have oven-safe skillet, transfer seared chicken to baking dish before adding glaze and roasting.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dish, Poultry
- Method: Roasting, Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 345
- Sugar: 18g
- Sodium: 685mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
Keywords: cranberry chicken, glazed chicken, holiday chicken, easy chicken recipe, cranberry glaze, weeknight dinner