Ingredients
Chicken
- 6 boneless chicken breasts (with or without skin; or bone-in breasts/thighs)
Sauce
- 1 cup cranberry sauce (leftover homemade or canned; do not use whole cranberries)
- 1 teaspoon orange zest (from 1 medium to large orange)
- ½ cup orange juice (from the same orange)
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon lite soy sauce
- 1 tablespoon minced garlic (or to taste)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Optional Garnishes
- ½ cup fresh cranberries (for sprinkling before baking)
- Sprigs of fresh rosemary (for baking dish or garnishing)
Instructions
- Prepare the Oven and Chicken: Preheat the oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking spray. Pat the chicken breasts dry with paper towels and place them in the baking dish. If the chicken breasts are thick and uneven, pound them to an even thickness to ensure even cooking.
- Make the Sauce: In a food processor or blender, combine the cranberry sauce, orange zest, orange juice, apple cider vinegar, honey, Dijon mustard, olive oil, soy sauce, minced garlic, fresh rosemary, salt, and black pepper. Pulse or blend until well combined but still slightly textured. Taste and adjust seasoning as needed.
- Coat Chicken with Sauce: Pour the cranberry-orange sauce evenly over the chicken breasts in the baking dish. Sprinkle fresh cranberries over the top if using, and add sprigs of rosemary or thyme for extra aroma and flavor.
- Bake the Chicken: Place the baking dish in the preheated oven and bake uncovered for 40 to 60 minutes. Use a digital thermometer to check doneness; the chicken is safe to eat at an internal temperature of 165°F. You can remove the chicken at 160°F and let it rest to reach 165°F. Cover with foil if the sauce begins to burn during baking.
- Rest and Serve: Let the chicken rest for 5-10 minutes after removing from the oven to allow juices to redistribute. Garnish with additional fresh cranberries, orange or lemon slices, and fresh herb sprigs if desired. Slice and serve warm.
Notes
- Cranberry Sauce: Ideal cranberry sauces include Red Wine Cranberry Sauce, Cranberry Currant Sauce, or Apple Cider Cranberry Sauce. Store-bought canned cranberry sauce also works well if homemade is not available.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave for about 30 seconds or until warmed through.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
