Easy Cranberry Sauce Chicken

If you ask me, cranberry sauce chicken is one of those happy accidents that turned into a family favorite.

This easy weeknight dinner combines tender chicken with a sweet and tangy cranberry glaze that’s way better than anything you’ll find in a jar. The sauce gets thick and glossy as it cooks, coating each piece of chicken perfectly.

I use simple ingredients like whole berry cranberry sauce, a splash of balsamic vinegar, and a few basic seasonings. The chicken comes out juicy on the inside with a nice caramelized coating on the outside.

It’s the kind of meal that looks fancy enough for company but simple enough for a Tuesday night dinner with the kids.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the star of this recipe, and you’ll want to look for pieces that are roughly the same size so they cook evenly. If your chicken breasts are really thick (more than an inch), consider pounding them out to a more even thickness or butterflying them to help with consistent cooking. Fresh chicken breasts work great, but if you’re using frozen ones, make sure they’re completely thawed and patted dry before seasoning. You can also substitute chicken thighs if you prefer – they’ll stay more moist during cooking and have a richer flavor, though you may need to adjust the cooking time slightly since thighs take a bit longer to cook through.

Options for Substitutions

This cranberry sauce chicken is pretty forgiving when it comes to swaps and substitutions:

• Chicken breasts: You can easily use chicken thighs instead – they’ll stay more tender and juicy. Just adjust the cooking time since thighs take a bit longer to cook through.
• Fresh or frozen cranberries: If cranberries aren’t available, try using fresh or frozen cherries, or even dried cranberries (though you’ll want to reduce the sugar slightly since dried fruit is sweeter).
• Pure maple syrup: Honey works great as a substitute here – use the same amount. You could also try agave nectar if that’s what you have on hand.
• Brown sugar: White sugar will work fine, or you can use coconut sugar for a slightly different flavor. If you want to cut back on sweetness, reduce it to 2-3 tablespoons.
• Dijon mustard: Regular yellow mustard or whole grain mustard both work well. Start with a bit less if using yellow mustard since it’s milder.
• Dried herbs: Fresh herbs are always nice if you have them – use about 3 times the amount (so 1 tablespoon fresh thyme and ¾ teaspoon fresh rosemary).

Watch Out for These Mistakes While Cooking

The biggest mistake when making cranberry sauce chicken is overcooking the chicken breasts, which can turn them dry and tough – use a meat thermometer and remove them from heat when they reach 155°F, as they’ll continue cooking from residual heat.

Don’t skip the flour coating step, as it helps create a nice sear and also thickens the sauce naturally as it cooks, giving you that perfect glossy finish.

Another common error is adding the cranberries too early in the cooking process – wait until the sauce base is established before stirring them in, otherwise they’ll burst too quickly and create a mushy texture instead of maintaining some of their shape.

Finally, resist the urge to rush the sauce reduction – let it simmer gently for a few extra minutes to develop that rich, balanced sweet-tart flavor that makes this dish special.

What to Serve With Cranberry Sauce Chicken?

This sweet and tangy chicken pairs beautifully with classic fall and winter sides that complement the cranberry flavors. Mashed potatoes or roasted sweet potatoes are perfect for soaking up that delicious cranberry sauce, while roasted Brussels sprouts or green beans add a nice balance to the meal. For something a bit different, try serving it over wild rice or with buttery dinner rolls to round out the plate. The cranberry sauce is so good, you’ll want plenty of starchy sides to help you enjoy every bit of it!

Storage Instructions

Refrigerate: This cranberry sauce chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to slice the leftover chicken and serve it over salads or rice bowls throughout the week.

Freeze: You can freeze this dish for up to 3 months in freezer-safe containers or bags. Let it cool completely first, and make sure to include all that delicious cranberry sauce when you package it up. It’s great to have a homemade dinner ready to go in the freezer!

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, stirring every minute or so. If the sauce seems too thick after reheating, just add a splash of chicken broth to loosen it up.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 110-120 g
• Fat: 50-60 g
• Carbohydrates: 150-160 g

Ingredients

For seasoning the chicken:

• 3 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tsp dried thyme
• 1/4 tsp crushed rosemary

For the chicken:

• 4 boneless, skinless chicken breasts (about 6 oz each)

For the sauce:

• 2 tbsp olive oil
• 1 small yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup pure maple syrup
• 1/4 cup packed brown sugar
• 1 tbsp dijon mustard
• 2 cups cranberries (fresh or frozen)

Optional garnish:

• Fresh parsley or rosemary

Step 1: Preheat the Oven and Prepare the Seasoned Flour

• 3 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tsp dried thyme
• 1/4 tsp crushed rosemary
• 4 boneless, skinless chicken breasts (about 6 oz each)

Preheat your oven to 375°F.

In a medium-sized bowl, mix together the all-purpose flour, kosher salt, ground black pepper, dried thyme, and crushed rosemary.

Dredge each chicken breast in the flour mixture, making sure both sides are well coated.

Set aside any extra flour mixture that didn’t stick to the chicken—you’ll need it for thickening the sauce later.

Step 2: Brown the Chicken

• 2 tbsp olive oil
• flour-coated chicken breasts from Step 1

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the floured chicken breasts to the skillet and cook each side for 3 minutes, until they develop a golden brown crust.

The chicken will not be fully cooked yet.

Transfer the browned chicken breasts to a clean plate and set aside.

Step 3: Sauté Aromatics and Start the Sauce

• 1 small yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• reserved seasoned flour mixture from Step 1

Lower the heat to medium and, using the same skillet (do not clean it), add the diced onion.

Cook for 2 to 3 minutes until the onion softens and becomes fragrant.

Add the minced garlic and the reserved seasoned flour from Step 1.

Stir constantly and cook for about 1 minute to incorporate the flour and allow the garlic to become aromatic.

Step 4: Build and Thicken the Cranberry Sauce

• 1/2 cup chicken broth
• 1/4 cup pure maple syrup
• 1/4 cup packed brown sugar
• 1 tbsp Dijon mustard
• 2 cups cranberries (fresh or frozen)

Pour in the chicken broth, pure maple syrup, packed brown sugar, and Dijon mustard.

Stir well, scraping up any browned bits from the skillet for extra flavor.

Add the cranberries and bring the mixture to a simmer.

Allow the sauce to cook for 7 to 8 minutes, stirring occasionally, until the cranberries soften and begin to burst and the sauce thickens a bit.

I find that stirring and gently pressing some cranberries helps burst them and gives the sauce a nice texture.

Step 5: Bake the Chicken in the Sauce

• browned chicken breasts from Step 2
• cranberry sauce from Step 4

Return the browned chicken breasts (from Step 2) to the skillet, nestling them into the cranberry sauce.

Transfer the oven-safe skillet to the preheated oven and bake for 15 to 20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.

I like to let the sauce bubble gently in the oven to meld the flavors perfectly.

Step 6: Rest, Garnish, and Serve

• fresh parsley or rosemary

Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Spoon the cranberry sauce over the chicken and, if desired, sprinkle with freshly chopped parsley or rosemary for a fresh, vibrant finish.