🍗 Cranberry Sauce Chicken (Oven-Baked)
Servings: 3–4
Time: ~45–55 minutes
🧾 Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup cranberry sauce (canned or homemade)
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp dried thyme (or rosemary)
- Optional: 1 tbsp honey or brown sugar (if you like it sweeter)
👩🍳 Instructions
1️⃣ Prep the Oven
- Preheat oven to 190°C (375°F).
- Lightly grease a baking dish.
2️⃣ Make the Sauce
In a bowl, mix:
- Cranberry sauce
- Dijon mustard
- Soy sauce
- Olive oil
- Garlic
- Thyme, salt, and pepper
- Optional honey/brown sugar
3️⃣ Assemble
- Place raw chicken breasts in the baking dish.
- Pour the cranberry mixture evenly over the chicken.
- Turn the chicken once to coat well.
4️⃣ Bake
- Bake uncovered for 35–45 minutes, or until chicken reaches 75°C / 165°F internal temperature.
- Halfway through, spoon sauce over the chicken again for extra flavor.
5️⃣ Serve
- Let rest for 5 minutes.
- Serve with rice, mashed potatoes, or roasted vegetables.
- Spoon extra cranberry sauce from the pan over the top.
💡 Tips
- For extra flavor, sear the chicken for 2–3 minutes per side before baking.
- Add sliced onions or oranges to the dish for a richer taste.
- Works great with chicken thighs too (adjust cooking time slightly longer).
❓ Q&A
Q1: Can I use frozen chicken?
👉 It’s best to thaw first so it cooks evenly and safely.
Q2: Will the cranberry sauce burn?
👉 Not usually—the moisture keeps it from burning, but if it thickens too much, cover loosely with foil.
Q3: Can I make it in a slow cooker?
👉 Yes! Cook on low for 4–5 hours or high for 2–3 hours.
Q4: Is this dish very sweet?
👉 It’s balanced sweet-tangy. Skip the honey if you prefer it less sweet.
Q5: How do I store leftovers?
👉 Refrigerate in an airtight container for up to 3 days. Reheat gently.
Q6: Can I add vegetables?
👉 Yes—carrots, potatoes, or green beans cook well in the same dish.