Cranberry Orange Glazed Chicken (Print-Friendly Version)
Juicy chicken with bright cranberry-orange glaze, garnished with parsley, ideal for weeknight dinners.
# Ingredients List:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup (100 g) fresh cranberries
03 -
240 ml freshly squeezed orange juice
04 -
1 tablespoon (6 g) orange zest
05 -
60 ml honey
06 -
2 tablespoons (30 ml) soy sauce
07 -
2 tablespoons (30 ml) olive oil
08 -
1 tablespoon (15 g) Dijon mustard
09 -
1 teaspoon (3 g) garlic powder
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Garnish
12 -
Fresh parsley, finely chopped (optional)
# How to Make It:
01 -
Set oven temperature to 190°C.
02 -
Pat chicken breasts dry and season both sides evenly with salt, pepper, and garlic powder.
03 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts on both sides for approximately 5 minutes per side until golden brown.
04 -
In a mixing bowl, combine cranberries, orange juice, orange zest, honey, soy sauce, and Dijon mustard. Stir until thoroughly incorporated.
05 -
Pour cranberry orange glaze over seared chicken in the skillet, ensuring even coverage.
06 -
Transfer the skillet to the preheated oven. Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 75°C.
07 -
Halfway through baking, use a spoon to baste chicken with pan juices for maximum flavor and moisture.
08 -
Remove skillet from oven. Allow chicken to rest for 5 minutes before slicing to retain juices.
09 -
Garnish with fresh chopped parsley before serving, if desired.
# Extra Tips:
01 -
For the deepest flavor, use freshly squeezed orange juice and season chicken just before cooking to maximize moisture retention.