This Baked Crispy Cranberry Chicken recipe is a mouthwatering dish that combines the tanginess of cranberries with the crispy texture of baked chicken. It takes just a few minutes to prep and is perfect for a quick weeknight dinner. Serve it with a side of mashed potatoes or steamed vegetables for a complete meal. The cranberry glaze adds a flavorful and sweet twist to the chicken, making it a crowd-pleasing recipe that is sure to impress your family and friends.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh cranberries
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
Directions
- Preheat the oven to 400°F (200°C).
- In a small saucepan, combine the cranberries, honey, soy sauce, balsamic vinegar, garlic, dried thyme, salt, and pepper. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 5 minutes. Remove from heat and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side, until browned.
- Pour the cranberry sauce over the chicken breasts, coating them evenly.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Serve the baked crispy cranberry chicken with the cranberry sauce spooned over the top. Enjoy!
