Description
A flavorful and easy-to-make Cranberry Chicken dish featuring tender baked chicken breasts coated in a tangy and slightly sweet cranberry sauce, perfect for a comforting family dinner served over rice.
Ingredients
Scale
Sauce Ingredients
- 1 (14 oz.) can whole berry cranberry sauce
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 3 cloves garlic, minced
- 2 tablespoons dried minced onion
- 2 tablespoons light brown sugar, packed
- ½ teaspoon dried parsley flakes
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Chicken
- 4 chicken breasts, boneless, skinless
Garnish and Serving
- Fresh parsley, for garnish
- Cooked rice, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and set it aside to prepare for baking.
- Prepare the Sauce: In a medium-sized mixing bowl, combine the cranberry sauce, olive oil, apple cider vinegar, minced garlic, dried minced onion, light brown sugar, dried parsley flakes, onion powder, paprika, salt, and ground black pepper. Mix thoroughly until all ingredients are well combined to create a flavorful sauce.
- Arrange the Chicken: Place the four boneless, skinless chicken breasts in a single layer inside the prepared baking dish, ensuring they have enough space for even cooking.
- Pour the Sauce: Evenly pour the prepared cranberry sauce mixture over the chicken breasts, covering them fully to infuse maximum flavor during baking.
- Bake the Chicken: Place the dish in the preheated oven and bake for about 45 minutes. Bake until the sauce is bubbly and the chicken reaches an internal temperature of 165°F, ensuring it is safely cooked and juicy.
- Garnish and Serve: Once fully cooked, spoon some of the cranberry sauce over the chicken pieces. Garnish with freshly chopped parsley for added color and freshness. Serve warm over a bed of cooked rice to complete the meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute brown sugar with honey for a natural sweetener alternative.
- For a spicier variation, add a pinch of cayenne pepper or chili flakes to the sauce.
- This dish pairs well with steamed vegetables or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
