Maple Cranberry Herb Chicken (Printable)

Tender chicken melded with maple, cranberries, and fresh herbs for a warm, savory dish.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (5.3 oz each)

→ Marinade & Sauce

02 - 1/3 cup pure maple syrup
03 - 1/2 cup fresh or frozen cranberries
04 - 2 tbsp olive oil
05 - 2 tbsp balsamic vinegar
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh rosemary, finely chopped or 1 tsp dried
08 - 1 tbsp fresh thyme leaves or 1 tsp dried
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish

11 - 1 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken breasts in a single layer.
02 - In a medium bowl, whisk together maple syrup, olive oil, balsamic vinegar, garlic, rosemary, thyme, salt, and pepper.
03 - Place chicken breasts in the baking dish and pour marinade over them, turning each piece to coat evenly.
04 - Scatter cranberries evenly around and on top of the chicken breasts.
05 - Bake for 35 to 45 minutes until chicken reaches an internal temperature of 165°F and the sauce bubbles. Baste once or twice with sauce during baking.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve with pan sauce spooned over chicken.

# Expert Advice:

01 -
  • The marinade does all the work while you handle everything else, no babysitting required.
  • Sweet and tangy flavors make even picky eaters ask for seconds.
  • It looks impressive enough for company but easy enough for a weeknight.
02 -
  • Don't skip the resting time, cutting into the chicken right away will dry it out and you'll lose all those precious juices.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently so everything cooks at the same rate.
  • Basting halfway through might seem optional, but it's the difference between good and unforgettable.
03 -
  • Check your chicken's thickness before baking, uneven pieces mean some will overcook while others stay undercooked.
  • Use pure maple syrup, not imitation, the real thing caramelizes beautifully and tastes like actual autumn.
  • Don't crowd the pan, give each piece room to breathe so the sauce reduces properly instead of steaming the chicken.

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