Can I use bone-in chicken for this Holiday Cranberry Chicken Bake?

Yes, you can use bone-in, skin-on chicken thighs or breasts, but increase the cooking time by 10-15 minutes and check that the internal temperature reaches 165°F at the bone.

What if I don't have Dijon mustard?

Regular yellow mustard works in a pinch, though Dijon adds a more sophisticated flavor. You could also use whole grain mustard for added texture.

Why is my chicken dry?

Overcooking is the most common culprit. Use a meat thermometer and remove the chicken right when it hits 165°F. The resting time will finish the cooking. You can also marinate the chicken in half the sauce for 2-4 hours before baking for extra moisture.

Easy Holiday Cranberry Chicken Bake Recipe - Delicious Festive Dinner with Sweet Tangy Glaze

Name: Holiday Cranberry Chicken Bake - Festive Flavorful Dinner Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 cup whole berry cranberry sauce; 1/4 cup honey; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 1 tablespoon dried rosemary, crushed; 1 tablespoon dried thyme; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup chicken broth; Fresh rosemary sprigs for garnish (optional)

Holiday Cranberry Chicken Bake – Festive Flavorful Dinner Recipe

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Perfect festive main dish with tender chicken baked in sweet-tangy cranberry sauce with herbs. Easy one-pan holiday meal ready in 35 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Bake
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup whole berry cranberry sauce
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
Fresh rosemary sprigs for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
Pat chicken breasts dry with paper towels and season with salt and pepper on both sides.
In a small bowl, whisk together cranberry sauce, honey, Dijon mustard, olive oil, rosemary, thyme, and minced garlic until well combined.
Pour about 1/2 cup (half) of the cranberry mixture into a 9×13-inch baking dish, spreading evenly.
Place chicken breasts in the dish in a single layer.
Pour remaining cranberry mixture over chicken, coating evenly.
Pour chicken broth around the chicken in the dish.
Bake for 25-30 minutes until internal temperature reaches 165°F (74°C). Chicken should be opaque with no pink remaining.
For caramelized top, position rack 6 inches from broiler element and broil for 2-3 minutes, watching closely.
Let chicken rest for 5 minutes before serving.
Garnish with fresh rosemary sprigs if desired and serve.

Notes

Use chicken breasts of similar thickness for even cooking. Pound thicker parts if needed to match thinner areas.
For tangier sauce, reduce honey or add 1 tablespoon balsamic vinegar.
Marinate chicken in half the sauce for 2-4 hours before baking for extra flavor.
Can be assembled up to 4 hours ahead and refrigerated before baking.
For thicker sauce, simmer pan juices on stovetop after removing chicken.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 385 kcal
Sugar: 24 g
Sodium: 720 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/holiday-cranberry-chicken-bake/