Holiday Cranberry Chicken Bake

This Holiday Cranberry Chicken Bake is one of my favorite ways to bring festive flavors to the dinner table without spending hours in the kitchen. It’s a stunning one-pan meal that combines tender chicken with a sweet-tangy cranberry glaze that makes everyone ask for seconds.

I’ll never forget the first time I made this dish for a family gathering. The kitchen filled with the most amazing aroma of rosemary and cranberries, and when I brought it to the table, the glossy red sauce looked so festive and beautiful. What I love most is how this Holiday Cranberry Chicken Bake delivers impressive results with minimal effort. The combination of whole berry cranberry sauce, honey, and Dijon mustard creates this incredible balance of sweet and savory that screams holiday comfort. Plus, it’s all made in one baking dish, which means less cleanup and more time with loved ones.

What You’ll Need for This Cranberry Chicken Recipe

I always recommend using chicken breasts that are similar in thickness for even cooking. If you find some are thicker than others, just pound them gently with a meat mallet.

• 4 boneless, skinless chicken breasts (about 6 oz each, similar thickness)
• 1 cup whole berry cranberry sauce (I prefer the kind with actual berry pieces)
• 1/4 cup honey (local honey adds great flavor)
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil (extra virgin works beautifully)
• 1 tablespoon dried rosemary, crushed between your fingers
• 1 tablespoon dried thyme
• 4 cloves garlic, minced fresh
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth (low sodium preferred)
• Fresh rosemary sprigs for garnish (optional but pretty)

Pro tip: If you want a tangier sauce, reduce the honey to 2 tablespoons or add a splash of balsamic vinegar to the mixture.

How to Make Holiday Cranberry Chicken Bake

I recommend prepping all your ingredients before you start since this Holiday Cranberry Chicken Bake comes together quickly once you begin.

Step 1: Preheat your oven to 375°F (190°C). While it heats, pat the chicken breasts completely dry with paper towels. This helps them brown better and creates a nicer texture.

Step 2: Season both sides of each chicken breast generously with salt and pepper. Don’t skip this step as it builds the flavor foundation.

Step 3: In a small mixing bowl, whisk together the cranberry sauce, honey, Dijon mustard, olive oil, crushed rosemary, thyme, and minced garlic until the mixture is smooth and well combined. The sauce should look glossy and vibrant red.

Step 4: Pour about 1/2 cup (half) of the cranberry mixture into your 9×13-inch baking dish, spreading it evenly across the bottom. This creates a flavorful base that keeps the chicken moist.

Step 5: Arrange the chicken breasts in a single layer over the sauce. Make sure they’re not overlapping for even cooking.

Step 6: Pour the remaining cranberry mixture over the top of each chicken breast, using a spoon to coat them evenly. The sauce should cover most of the chicken surface.

Step 7: Pour the chicken broth around (not over) the chicken pieces in the dish. This keeps everything moist without diluting the sauce on top.

Step 8: Bake for 25-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part. The chicken should be opaque throughout with no pink remaining, and juices should run clear. Start checking at 25 minutes to avoid overcooking.

Step 9: For a beautiful caramelized finish, position the oven rack 6 inches from the broiler element, then switch your oven to broil for the last 2-3 minutes. Watch it closely so the sauce doesn’t burn.

Step 10: Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.

Step 11: Garnish with fresh rosemary sprigs and serve hot. The resting time also lets the sauce thicken slightly.

Perfect Pairings for Your Holiday Chicken

This Holiday Cranberry Chicken Bake pairs beautifully with classic holiday sides that complement the sweet-savory profile.

Roasted Potatoes: Crispy golden potatoes soak up the delicious cranberry sauce and add a satisfying heartiness to the meal.

Wild Rice Pilaf: The nutty flavor of wild rice balances the sweetness of the cranberry glaze while adding beautiful texture and whole grain nutrition.

Steamed Green Beans: Fresh green beans provide a crisp, light contrast to the rich sauce and keep the plate colorful and balanced.

Brussels Sprouts: Roasted or sautéed Brussels sprouts add a slightly bitter note that cuts through the sweetness perfectly.

Garlic Mashed Potatoes: Creamy mashed potatoes are ideal for soaking up every bit of that gorgeous cranberry sauce.

These are some of the best sides for Holiday Cranberry Chicken Bake because they don’t compete with the star flavors but enhance the overall dining experience.

More Delicious Holiday Recipes to Try

This Holiday Cranberry Chicken Bake fits perfectly into a festive menu alongside other crowd-pleasing dishes. For more holiday main courses, the Christmas Rosemary Apple Cider Chicken offers similar festive flavors with aromatic herbs, while the elegant Cranberry Orange Pork Tenderloin brings that same sweet-tart cranberry magic to tender pork.

If you’re looking for complementary dishes to serve alongside this cranberry chicken, consider the rich and comforting Smothered Chicken and Rice or the impressive Cranberry Meatballs as an appetizer. For a complete holiday spread, pair with hearty sides like Crock Pot Scalloped Potatoes that soak up the delicious cranberry sauce beautifully.

Storing and Reheating Your Cranberry Chicken

I recommend storing any leftover Holiday Cranberry Chicken Bake in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more overnight, making leftovers incredibly tasty. This dish can be assembled up to 4 hours ahead and refrigerated before baking, making holiday meal prep much easier.

For reheating, place the chicken in a covered baking dish with a splash of chicken broth and warm at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions on 50% power to prevent drying out. Add a tablespoon of water before microwaving to keep the chicken moist.

To freeze, let the chicken cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce freezes beautifully and tastes fresh when reheated properly.

Common Questions About This Festive Chicken Recipe

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