Baked Cranberry Chicken

This cozy baked cranberry chicken is quick to prepare and can be on your table in under 30 minutes. Juicy chicken breasts are quickly seared, then baked in a delicious sauce with caramelized onions and cranberries.

The balance of savory and sweet is perfect, and the pop of color and flavor of the cranberries makes this dish feel special. Another favorite one-pot meal we love is this one-pot bacon alfredo or this one-pot pizza pasta. Both are so easy to make and please the whole family.

Before You Get Started

Here are some things to think about before you get started cooking.

PREP: If you are new to slicing and dicing, I strongly suggest prepping all your ingredients before you get started so the recipe goes smoothly.

CHICKEN: If your chicken breasts are really thick on one end, pound them out a little to ensure even baking. That way, you have a nice juicy chicken breast instead of one end being dry and tough. This also helps the chicken cook quicker when it’s a little thinner.

CRANBERRIES: Both fresh and frozen work in this recipe. No need to thaw the cranberries; toss them in the skillet frozen.

How To Make Baked Cranberry Chicken

This is just a quick overview of the method for this one-pot chicken dinner, including tips that you won’t find in the recipe card. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Season both sides of the chicken breast liberally with salt and pepper. Place in a hot skillet with melted butter and don’t disturb for 2-3 minutes. Flip and brown the other side, and brown for 2-3 minutes. Remove from the skillet and place on a plate.

***FRYING TIP: When frying meat, don’t disturb the meat for the first 2-3 minutes. This will give the crust time to form, which creates more flavor! The meat is ready to flip when it releases easily from the pan.

STEP 2: Add the thinly sliced onions to the hot skillet. Turn the heat down to a medium-low so the onions don’t burn. Stir them frequently. Once they start to soften, toss in the cranberries. Cook for another 2 minutes, then stir in the garlic. Deglaze the pan with the water and orange juice, and add the remaining ingredients at the same time.

***FLAVOR TIP: When deglazing a pan, it is important to scrape the bottom of the pan to loosen all the stuck-on bits because it adds a ton of flavor to your sauce.

STEP 3: Add the chicken back to the pan and cover them with the onions and cranberries. Bake for 10-15 minutes, depending on the thickness of the chicken. Bake until the thickest part reads 165 degrees F. If your chicken breast is really thick, check it after 15 minutes of baking. If they are thinner, check after 10 minutes of bake time.

***PERFECT MEAT TIP: It is crucial you have a meat thermometer in your kitchen arsenal. They are inexpensive but will save you from overcooked meat. A must in my opinion!!

***FLAVOR TIP: For extra flavor (and juiciness), baste the chicken once during baking. This is optional, and most of the time I forget, but it does add more color and flavor to the chicken.

Serving Suggestions

This one-pot chicken dinner pairs beautifully with these easy garlic mashed potatoes or slow cooker mashed potatoes. A simple tossed side salad or this spinach apple pomegranate salad for something fancier. Roasted green beans and these honey wheat rolls would also be great options!

Variations and Substitutions

BUTTER: The butter can be replaced with oil, but it will alter the final dish’s flavor.

WATER: Replace the water with chicken broth or replace half of the water with white wine. Can also use 1/4 cup chicken broth with 1/4 cup white wine in place of the water.

HERBS: Stir in fresh herbs just before adding the chicken back to the pan. Fresh parsley, rosemary, or thyme are all good options.

NUTMEG: It gives a very subtle flavor, but if you don’t like it, you can omit it. Or replace it with cinnamon or add some of both!

CHICKEN: Can replace the chicken breasts with boneless skinless chicken thighs. You may need to increase the cooking time slightly. Remember: check your meat with a meat thermometer!!

Storage and Reheating Tips

STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

FREEZER-FRIENDLY: Freeze completely cooled leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

REHEATING: Warm gently in a skillet over low heat or in the microwave. Add a splash of broth if needed.

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