Cranberry Herb Chicken (Printable)

A vibrant chicken dish with tangy cranberries and fresh herbs, ideal for easy main courses.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)

→ Marinade & Sauce

02 - 1 cup fresh or frozen cranberries
03 - 2 tablespoons honey
04 - 2 tablespoons olive oil
05 - 3 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh rosemary, chopped
07 - 1 tablespoon fresh thyme, chopped
08 - 2 garlic cloves, minced
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - Zest of 1 orange
12 - 2 tablespoons orange juice

→ Garnish

13 - Extra chopped parsley
14 - Whole cranberries (optional)

# How-To Steps:

01 - Preheat the oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.
02 - Combine cranberries, honey, olive oil, parsley, rosemary, thyme, garlic, salt, black pepper, orange zest, and orange juice in a blender or food processor. Blend until the mixture is mostly smooth but retains slight texture.
03 - Arrange chicken breasts evenly in the baking dish. Pour the cranberry-herb mixture over the chicken, turning each breast to ensure full coverage.
04 - Bake uncovered for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and shows no pink in the center.
05 - Transfer the cooked chicken to serving plates, spoon remaining sauce over the top, and garnish with additional chopped parsley and whole cranberries if preferred.

# Expert Advice:

01 -
  • It looks fancy but comes together in under an hour with barely any effort.
  • The cranberry sauce clings to the chicken and caramelizes slightly in the oven, giving you these gorgeous sticky edges.
  • Fresh herbs and orange zest make the whole dish smell like a holiday without the stress.
  • Leftovers taste even better the next day when the flavors have had time to settle.
02 -
  • Don't skip pounding the chicken breasts to an even thickness—thick spots take forever to cook and thin spots dry out before the rest is done.
  • If your cranberries are very tart, taste the sauce before pouring it over the chicken and add another tablespoon of honey if needed.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and every bite stays moist.
03 -
  • Zest the orange before you juice it—it's nearly impossible to zest after you've cut it open, and the zest is where most of the aromatic oils hide.
  • If you want extra sauce for drizzling, double the cranberry mixture and simmer half of it on the stovetop while the chicken bakes for a thicker, more intense version.
  • Use a meat thermometer instead of guessing—chicken is forgiving until it's not, and there's no recovering from dry, overcooked meat.

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