Here’s a simple and delicious Honey Cranberry Chicken Bake—sweet, tangy, and perfectly baked in one pan:
🍗 Honey Cranberry Chicken Bake
🧾 Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup fresh or frozen cranberries
- ¼ cup honey
- 2 tbsp Dijon mustard (optional, for tang)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried thyme or rosemary (optional)
- ½ cup chicken broth (optional, for extra sauce)
🔪 Instructions
1. Preheat oven
- Oven to 190°C (375°F). Grease a baking dish.
2. Prepare the sauce
- In a small bowl, mix honey, Dijon mustard (if using), olive oil, and herbs.
- Stir in cranberries.
3. Assemble the bake
- Place chicken in the baking dish.
- Pour cranberry-honey mixture over the chicken, spreading evenly.
- Season chicken with salt and pepper.
4. Bake
- Bake 25–30 minutes, or until chicken is cooked through (internal temperature 74°C / 165°F) and cranberries are soft.
5. Optional finishing touch
- Spoon pan juices over chicken before serving.
- Garnish with extra fresh thyme or rosemary.
🍽️ Tips
- Use bone-in chicken thighs for juicier results; increase bake time to 40–45 minutes.
- For a thicker glaze, mix in 1–2 tsp cornstarch with the cranberry sauce halfway through baking.
- Add vegetables like sweet potatoes, Brussels sprouts, or onions around the chicken for a complete one-pan meal.
- Serve with rice, quinoa, or roasted potatoes to soak up the sauce.
If you want, I can give a slow cooker version where the honey cranberry sauce turns extra rich and the chicken melts in your mouth.
Do you want me to give the slow cooker version?
