Description
This Cranberry Glazed Chicken recipe features tender boneless chicken breasts coated in a vibrant, sweet-tart cranberry sauce. The chicken is first seared to a golden brown in a skillet and then baked in the oven with a flavorful glaze made from fresh cranberries, brown sugar, garlic, soy sauce, and fresh thyme, resulting in a delicious balance of savory and fruity flavors perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 4 pieces (1.5 lbs) boneless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme
Cranberry Glaze
- 1 cup fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1 splash water (about 1-2 tbsp)
Instructions
- Prepare Oven and Season Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and season both sides generously with salt and black pepper.
- Sauté Garlic and Thyme: In a skillet, heat the olive oil over medium heat. Add the minced garlic and fresh thyme and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Sear Chicken Breasts: Place the chicken breasts in the skillet and cook for 4 to 5 minutes on each side, or until they develop a golden-brown crust.
- Make Cranberry Glaze: While the chicken is searing, combine the fresh cranberries, brown sugar, low-sodium soy sauce, and a splash of water in a mixing bowl. Stir well to mix the ingredients.
- Assemble for Baking: Transfer the seared chicken breasts to a baking dish. Pour the cranberry glaze evenly over the chicken, ensuring the fruit and sauce cover each piece thoroughly.
- Bake the Chicken: Place the baking dish in the preheated oven and bake the chicken for 25 to 30 minutes until the internal temperature reaches 165°F (75°C) and the cranberries have softened to create a thick glaze.
- Serve: Remove from the oven and let rest for a few minutes before serving. The cranberry glaze will be warm, slightly sticky, and flavorful—perfect on its own or alongside your favorite sides.
Notes
- For extra tenderness, consider marinating the chicken for 30 minutes before cooking.
- If fresh cranberries are unavailable, frozen cranberries can be used but may require a slightly longer baking time to soften.
- The soy sauce adds a savory depth, but for a gluten-free option, substitute with tamari or coconut aminos.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- Pair this dish with steamed vegetables or a light salad to balance the richness of the cranberry glaze.
