The first time I made this honey cranberry chicken bake it surprised everyone at the table.
Sweet honey, bright cranberries, and a hit of balsamic come together over tender chicken in one pan.
It’s fast enough for a weeknight, special enough for guests, and forgiving for busy cooks.
This recipe wins because it’s about contrast: sweet, tart, savory, sticky, and juicy.
It scales easily and demands almost no fancy technique.
If you want a centerpiece that feels seasonal and effortless, this is the one.
Why You’ll Love This Recipe
- One-pan cleanup: everything bakes together for minimal fuss.
- Balanced flavor: honey mellows while cranberries add a bright pop.
- Family-friendly: familiar flavors with a subtle gourmet twist.
- Make-ahead friendly: sauce can be mixed and refrigerated a day ahead.
The chicken roasts in a glossy honey-balsamic glaze that caramelizes at the edges while whole cranberries burst, releasing tang and color. The exterior becomes slightly sticky and bronzed without drying out, because the sauce locks in moisture. Each bite alternates between a soft, juicy interior and a slightly syrupy surface, with occasional cranberry bursts that cut through the sweetness.
“Five stars — the whole family asked for seconds. The cranberries make it taste festive without being fussy.” — Jenna, a reader
Key Ingredients
Chicken breasts
Good-quality boneless, skinless chicken breasts are the backbone here. Buy even-sized breasts or pound them slightly so everything cooks uniformly. Brands that sell vacuum-packed, thin-cut breasts work well when you’re short on prep time.
Cranberries
Fresh or frozen berries both work, but frozen cranberries are a reliable pantry standby outside of fall. They burst predictably and add that bright, slightly bitter counterpoint to the honey. Look for unsweetened frozen cranberries to control sugar levels.
Honey
Use a flavorful but not overpowering honey — clover or orange blossom are great. Avoid ultra-strong varietals (like buckwheat) unless you want a very assertive honey note. Honey is the glaze base and helps with browning and mouthfeel.
Balsamic vinegar
A good-quality aged balsamic adds acidity, sweetness, and depth. You don’t need the most expensive bottle, but avoid the very thin supermarket balsamic; it won’t balance the honey as nicely.
Full ingredient list:
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen cranberries
- ½ cup honey
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare the dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil.
Pro Tip: If you have a rimmed sheet pan you can use, line it with foil for even crisper edges.
Step 2: Season the chicken
Place the chicken breasts in the prepared dish in a single layer.
Drizzle the 2 tablespoons of olive oil over the chicken.
Sprinkle the garlic powder, onion powder, salt, and pepper evenly across each piece.
Pro Tip: Pat the chicken dry with paper towels before oiling — the oil helps seasonings stick and improves browning.
Step 3: Mix the sauce
In a small bowl, whisk together ½ cup honey and ¼ cup balsamic vinegar until smooth.
Taste quickly: the sauce should be sweet-tart, not cloying. Adjust with a pinch of salt if needed.
Pro Tip: If the honey is thick, warm it for a few seconds in the microwave before mixing so it blends fully.
Step 4: Add cranberries and pour sauce
Pour the honey-balsamic mixture evenly over the seasoned chicken breasts.
Scatter 1 cup of cranberries over and around the chicken so they roast in the sauce.
Pro Tip: Don’t overcrowd the cranberries — let them sit on top to burst and glaze slightly.
Step 5: Bake and baste
Place the baking dish in the preheated oven and bake for 45–60 minutes.
Halfway through baking (around 25–30 minutes), baste the chicken with the pan sauce to keep it glossy and moist.
Use a meat thermometer to check for doneness; the internal temperature should read 165°F (75°C).
Pro Tip: If the sauce is browning too quickly, tent loosely with foil for the last 10–15 minutes.
Step 6: Rest and finish
Remove the dish from the oven and let the chicken rest for 5–10 minutes.
This lets the juices redistribute and the sauce thicken slightly.
Optionally sprinkle chopped fresh rosemary or parsley over the top before serving.
Pro Tip: Resting also helps the sauce cling to the chicken instead of running off the plate.
Expert Tips for Success
- Use a meat thermometer every time. An accurate instant-read thermometer prevents overcooking. Pull the chicken at 160–162°F and let carryover heat finish it to 165°F during resting.
- Equalize chicken thickness. If one breast is much thicker, butterfly or gently pound it so all pieces finish at the same time. Uneven breasts are the most common cause of dry meat.
- Choose the right baking dish. A ceramic or glass 9×13 retains heat well and helps the sauce caramelize. Metal pans can brown faster; lower rack if needed.
- Control caramelization with sugar balance. Honey will brown as it bakes. If the sauce starts to darken too quickly, reduce oven temperature by 10–15°F or loosely tent with foil.
- Add aromatics if desired. A smashed garlic clove or thin lemon slices tucked under the cranberries add background flavor without changing the core recipe.
- Use frozen cranberries straight from the bag. No need to thaw; they’ll release liquid as they bake and help form the sauce. This is convenient and reduces prep.
- Prep the sauce ahead. Mix honey and balsamic up to 24 hours ahead and store covered in the fridge. Bring to room temp before pouring to help it spread easily.
- Make it sticky: for a thicker glaze, remove the chicken once done and simmer the pan juices on the stovetop for 3–5 minutes to reduce, then spoon over the chicken.
- Double-check salt levels. Honey and balsamic add a lot of flavor; taste the finished sauce and adjust with a pinch of salt if it needs brightness.
- Serve temperature. This dish is best served hot-off-the-bake but still slightly cooled after resting. Too hot and the glaze feels runny; too cold and it loses the gloss.
Storage & Freezing
Fridge storage: Cool the chicken to room temperature before storing.
Place in an airtight container with some of the pan sauce to keep meat moist.
Use within 3–4 days for best quality.
Freezer storage: For longer storage, freeze individual portions.
Wrap tightly with plastic wrap then foil, or use vacuum-sealed bags with a little sauce to prevent freezer burn.
Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently to preserve texture.
Preheat oven to 325°F (160°C). Place chicken and sauce in a covered dish and warm for 12–20 minutes depending on thickness.
Alternatively, reheat single portions in a skillet over low heat with a splash of water or stock and cover until warmed through.
Microwave option: Use 50–70% power in 30-second bursts, turning once, to avoid rubbery chicken.
Variations & Substitutions
Citrus-boosted cranberry: Add 1 tablespoon of orange zest and a squeeze of orange juice to the sauce for a bright citrus lift. Orange and cranberry are classic partners and make the dish more festive.
Maple-balsamic twist: Replace half the honey with maple syrup for a deeper, woodsy sweetness. This pairs exceptionally well with rosemary and roasted root vegetables.
Protein swaps: Use bone-in thighs or drumsticks instead of breasts. Increase baking time to 50–70 minutes and check for an internal temp of 175°F for dark meat. Thighs stay juicier and pair wonderfully with the sweet-tart sauce.
Lower-sugar option: Use a sugar-free honey substitute or reduce honey to 1/3 cup and add a tablespoon of Dijon mustard for complexity. Dijon helps maintain a glossy glaze while cutting sweetness.
Herbed variation: Add 1–2 teaspoons of chopped fresh thyme or rosemary to the sauce. These herbs complement balsamic and cranberries and make the dish more aromatic.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes. Place seasoned chicken in the slow cooker, pour the honey-balsamic sauce over, and scatter cranberries on top. Cook on low for 3–4 hours or until chicken reaches 165°F. Finish under the broiler for 2–3 minutes if you want caramelized edges.
Q: Will frozen cranberries make the sauce watery?
A: Frozen berries will release liquid as they bake, but that liquid becomes part of the sauce and reduces in the oven. If you prefer a thicker glaze, simmer the pan juices briefly after baking or increase baking time slightly uncovered.
Q: Is there a vegetarian version of this recipe?
A: Yes. Substitute thick slices of roasted butternut squash, portobello caps, or large cauliflower steaks. Roast similarly, checking for tenderness, and use the same honey-balsamic- cranberry glaze for a satisfying vegetarian main.
Q: Can I grill this instead of baking?
A: You can grill, but the cranberries and sauce can flare up. Use indirect heat and grill over medium, basting frequently. Consider finishing the glaze on the stovetop to avoid burning.
Q: How do I make the sauce less sweet?
A: Reduce the honey to 1/3 cup and increase balsamic to 1/3 cup, or add a teaspoon of Dijon mustard to add acidity and savory balance without extra sugar.
Final Thoughts
This honey cranberry chicken bake is one of those rare weeknight recipes that also feels special.
It’s forgiving, flavorful, and perfect with simple sides like roasted potatoes or a green salad.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For more cranberry-and-chicken inspiration, check out this baked cranberry chicken thighs with rosemary and orange for a citrus-herb twist: Baked Cranberry Chicken Thighs with Rosemary and Orange – Key to My Lime.
If you’re curious about different honey-forward chicken techniques, this classic Amish honey-fried chicken explores another way to use honey in poultry: Incredible Amish Honey Fried Chicken.
Looking for a maple-sweet alternative that’s still tender, try this maple-Dijon chicken thighs method for a related glaze idea: Maple-Dijon Chicken Thighs Recipe | The Kitchn.
And if you end up with leftovers and want ideas, this guide to the best-ever chicken salad has excellent tips for turning cooked chicken into a great next-day meal: How to Make the Best-Ever Chicken Salad | How To Feed a Loon.
Honey Cranberry Chicken Bake
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Buy even-sized breasts or pound them slightly for uniform cooking.
- 1 cup fresh or frozen cranberries Frozen cranberries work well and should be used straight from the bag.
- ½ cup honey Use a mild honey variety like clover or orange blossom.
- ¼ cup balsamic vinegar A good-quality aged balsamic is recommended.
- 2 tablespoons olive oil Use to season chicken before baking.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- to taste Fresh rosemary or parsley for garnish Optional, for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Place the chicken breasts in the prepared dish in a single layer.
- Drizzle the olive oil over the chicken and sprinkle garlic powder, onion powder, salt, and pepper evenly across each piece.
- In a small bowl, whisk together honey and balsamic vinegar until smooth.
- Pour the honey-balsamic mixture evenly over the seasoned chicken breasts.
- Scatter the cranberries over and around the chicken.
Baking
- Place the baking dish in the preheated oven and bake for 45–60 minutes, basting halfway through.
- Use a meat thermometer to check for doneness; the internal temperature should read 165°F (75°C).
Finishing Touches
- Remove from the oven and let the chicken rest for 5–10 minutes before serving.
- Optionally, sprinkle chopped fresh rosemary or parsley over the top before serving.
