Cranberry Glazed Chicken

Juicy, golden chicken coated in a glossy homemade cranberry glaze—sweet, tangy, and beautifully caramelized. This holiday-inspired dish is simple to make yet stunning enough for a special dinner. Fresh cranberries burst into a sticky, flavorful glaze that clings to the chicken and fills your kitchen with festive aroma.

VERSION #1

Yield
4 servings

Ingredients

For the Chicken:
4 bone-in or boneless chicken breasts (or thighs)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil

For the Cranberry Glaze:
1 cup fresh cranberries
½ cup whole berry cranberry sauce
¼ cup brown sugar
¼ cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar (optional but adds depth)
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
Salt and pepper, to taste

For Garnish:
Fresh rosemary
Extra cranberries

Instructions

Step 1: Season the Chicken
Pat the chicken dry.
Season both sides with salt, pepper, garlic powder, and paprika.

Step 2: Sear the Chicken (Optional but Recommended)
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 2–3 minutes per side until lightly browned.
(This step adds flavor and helps the glaze stick beautifully.)

Step 3: Prepare the Cranberry Glaze
In a small saucepan, combine:
• fresh cranberries
• whole berry cranberry sauce
• brown sugar
• chicken broth
• Dijon mustard
• balsamic vinegar
• garlic
• rosemary

Bring to a simmer over medium heat.
Cook 6–8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.

Step 4: Bake the Chicken
Preheat oven to 375°F (190°C).
Place seared chicken in a baking dish.
Pour the cranberry glaze over top.
Bake uncovered for 25–35 minutes, depending on thickness, until chicken reaches 165°F internally and the glaze is sticky and caramelized.

Step 5: Serve
Spoon extra glaze over the chicken before serving.
Garnish with fresh rosemary and whole cranberries for a festive finish.

What to Serve With Cranberry Glazed Chicken

This dish pairs beautifully with:

  • Mashed potatoes or garlic mashed cauliflower

  • Roasted baby potatoes

  • Rice or wild rice

  • Steamed green beans

  • Honey-glazed carrots

  • A holiday salad with citrus and nuts

Kitchen Tips

Bone-in chicken stays juicier, but boneless works perfectly too.
If glaze gets too thick, thin it with a splash of broth.
For extra caramelization, broil the chicken for 1–2 minutes at the end.
This dish reheats beautifully—perfect for holiday meal prep.

Nutritional Information (Per Serving)

Calories 365, Protein 33g, Carbohydrates 22g, Fiber 1g, Net Carbohydrates 21g, Fat 15g, Saturated Fat 4g, Cholesterol 110mg, Sodium 480mg, Sugars 18g, Glycemic Index Medium

 

VERSION #2 Crockpot Cranberry Glazed Chicken (Slow Cooker)

This version gives you melt-in-your-mouth chicken with a glossy cranberry sauce that thickens beautifully in the slow cooker. Perfect for hands-off holiday cooking.

Yield
6 servings

Ingredients

(Use the exact same list as above — no changes needed!)

Instructions

Step 1: Season the Chicken
Place chicken breasts or thighs into the slow cooker.
Season with salt, pepper, garlic powder, and paprika.

Step 2: Add the Cranberry Mixture
In a bowl, whisk together:

  • fresh cranberries

  • whole berry cranberry sauce

  • brown sugar

  • chicken broth

  • Dijon

  • balsamic vinegar

  • garlic

  • rosemary

Pour it over the chicken.

Step 3: Slow Cook
Cook on:
Low 5–6 hours
or
High 3–4 hours

The chicken will become very tender, and cranberries will burst into the sauce.

Step 4: Optional — Thicken the Sauce
Remove the chicken.
Stir in a slurry of 1 teaspoon cornstarch + 1 teaspoon cold water to the sauce.
Cook on High for 10–15 minutes until glossy.
Return the chicken to the sauce.

Step 5: Serve
Spoon cranberry glaze generously over each piece.
Garnish with fresh herbs and cranberries.

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