Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1/4 cup orange marmalade
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh orange slices and cranberries for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Season chicken breasts with salt and pepper.
- In a small saucepan, combine cranberry sauce, orange marmalade, orange juice, soy sauce, apple cider vinegar, Dijon mustard, ground ginger, and garlic powder. Heat over medium heat, stirring until the cranberry sauce is melted and the mixture is smooth. Simmer for 2-3 minutes.
- Pour half of the cranberry orange glaze over the chicken breasts in the baking dish. Turn chicken to coat both sides.
- Bake for 30-35 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste with the remaining glaze during the last 10 minutes of cooking.
- Garnish with fresh orange slices and cranberries, if desired. Serve immediately.
Notes
For a thicker glaze, simmer it for a longer period before adding it to the chicken. Leftovers can be stored in the refrigerator for up to 3 days. Serve with rice, roasted vegetables, or a side salad. For a richer flavor, try using chicken thighs instead of chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg