Honey Cranberry Chicken Bake
This honey cranberry chicken bake features tender chicken drizzled with a sweet honey-balsamic glaze and surrounded by bursting cranberries, making it a perfect dish for both weeknight dinners and special occasions.
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.
Notes
This dish is best served hot after resting. Leftovers can be stored in an airtight container for 3–4 days. For long-term storage, freeze individual portions for up to 3 months.