Baked Balsamic Cranberry Chicken
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Marinating time
1 hr
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Total Time
1 hr 55 mins
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Servings
4 servings
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Calories
267 kcal
-
Course
Main Course
-
Cuisine
American
Baked Balsamic Cranberry Chicken
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Balsamic Cranberry Roasted Chicken is a festive and delicious dish that's perfect this time of year! With hints of bright orange juice and zest, tart cranberries and warm spices, your whole family will enjoy the complex flavor of this very simple recipe! Serve it with your favorite seasonal sides for a comforting meal.
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Ingredients
- 4 chicken breast boneless skinless
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper or to taste
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup divided
- 2 tbsp olive oil divided
- 1 red onion finely diced
- 1 cup cranberries fresh or frozen
- 1 orange juice, and zest of, medium
- parsley optional, freshly chopped
Instructions
- Rub the chicken with salt, pepper, cinnamon, garlic powder, and cayenne. Drizzle with the balsamic vinegar, 1 tbsp maple syrup, and 1 tbsp olive oil. Rub very well to coat on all sides, then cover and refrigerate for 1 hour or overnight.
- Preheat the oven to 370ºF. Heat the remaining tbsp of oil in an oven-proof skillet over medium heat. Add the marinated chicken and sear for 2-3 minutes per side, just until golden, then set aside.
- Sauté the onion for 4-5 minutes, then add the cranberries, 1 tbsp maple syrup, juice, and zest of your orange. Cook for about 5 minutes, until the sauce starts to develop and meld.
- Return the chicken back to the skillet and into the sauce. Bake for 30 minutes, or until the chicken is fully cooked through and the inside temperature reaches 165ºF. Garnish with freshly chopped parsley, if desired.
Notes
- Storage recommendations
- Refrigerate: When everything has cooled completely, transfer it into an airtight container. It can be stored for up to 3 to 4 days in the fridge.
- Refrigerate: When everything has cooled completely, transfer it into an airtight container. It can be stored for up to 3 to 4 days in the fridge.
- Freeze: Once the chicken and sauce are cool, freeze leftovers in an airtight freezer-safe storage container for up to 3 months.
- Freeze: Once the chicken and sauce are cool, freeze leftovers in an airtight freezer-safe storage container for up to 3 months.
- Reheat: Let the dish thaw in the fridge overnight before reheating. Set oven to 350°F and place chicken and sauce in a baking dish. Warm the chicken to the desired temperature. You could also heat individual servings in a microwave.
- Reheat: Let the dish thaw in the fridge overnight before reheating. Set oven to 350°F and place chicken and sauce in a baking dish. Warm the chicken to the desired temperature. You could also heat individual servings in a microwave.
Nutrition Information
Show Details
Serving
1serving
Calories
267kcal
(13%)
Carbohydrates
19g
(6%)
Protein
25g
(50%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
72mg
(24%)
Sodium
718mg
(30%)
Potassium
585mg
(12%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
229IU
(5%)
Vitamin C
25mg
(28%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 718mg | 30% |
| Potassium | 585mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 25mg | 28% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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