Tender oven-baked chicken breasts topped with a warm, chunky cranberry herb relish and finished with fresh thyme. Whole cranberries are served around the chicken as garnish, while the topping itself is made from finely chopped cooked cranberries for perfect texture and color.

INGREDIENTS

4 boneless chicken breasts
1 cup fresh cranberries (½ cup chopped for topping, ½ cup whole for garnish)
2 tablespoons honey or maple syrup
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
1 teaspoon dried rosemary or 1 tablespoon fresh
1 teaspoon garlic powder
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
Extra thyme sprigs for garnish

INSTRUCTIONS

Step 1 — Season the Chicken

Preheat oven to 400°F (200°C).
Place chicken breasts in a baking dish.
Drizzle with olive oil and season both sides with salt, pepper, garlic powder, rosemary, and half of the chopped thyme.

Step 2 — Make the Cranberry Herb Topping 

Finely chop ½ cup cranberries.
Place them in a small saucepan with:
• 2 tablespoons honey or maple syrup
• 1/4 cup water
• 1 teaspoon chopped thyme

Cook over medium-low heat for 4–5 minutes, stirring gently.
The mixture should:
✔ soften
✔ turn glossy
✔ slightly thicken
✔ retain visible pieces (NOT turn into sauce)

Remove from heat and cool slightly.

Step 3 — Bake the Chicken

Spoon the cooked chopped cranberry mixture evenly over the seasoned chicken breasts.
Bake for 22–28 minutes, or until chicken reaches 165°F.

Step 4 — Finish and Plate

Let the chicken rest for 5 minutes.
Top with fresh thyme.
Scatter whole fresh cranberries around the plate (do not cook them).
They add color and match the photo styling. For a very festive look.

KITCHEN TIPS

Do not overcook the cranberry topping — you want tender pieces, not mush.
Add 1 tablespoon orange juice to the topping for brightness.
Broil the chicken for 1–2 minutes at the end for caramelized edges.

NUTRITION (Approx. 1 of 4 servings)

Calories 265, Protein 31g, Fat 9g, Carbs 13g, Fiber 2g, Sugars 9g, Sodium 330mg