Winter Cranberry Chicken Bake

I was looking for something new and “wintery” for dinner and came upon a version of this recipe. I tweaked it a bit and really enjoyed the flavor combinations. There is a burst of sweetness yet also tartness the cranberries provide that make it delicious. I hope you enjoy!



½ cup Cranberries
3 tablespoons Honey
2 ½ tablespoons Olive Oil
1 Orange Zest
1 teaspoon Thyme, dried
½ teaspoon Rosemary, dried
2 Garlic cloves, whole

Main Dish

4 Chicken Breasts
½ Sweet Onion, diced
2 Garlic cloves, minced
2 tablespoons Olive Oil
1 cup fresh Cranberries
2 tablespoons Balsamic Vinegar
2 tablespoons Brown Sugar
1 cup Rice
1 cup Hot Water
1 ½ cups Chicken Broth
Salt & Ground Black Pepper to taste



  1. In food processor combine all marinade ingredients and blend well.

 Main Dish

  1. Place chicken in large zip bag. Pour marinade over the chicken and toss to coat evenly. Refrigerate chicken for 30 minutes or overnight.
  2. Preheat oven to 350 degrees F. Lightly grease 9×13 baking dish.
  3. Place onions and minced garlic in the greased baking dish. Top with oil and bake for 20 minutes or until translucent.
  4. While onions and garlic are baking, in small bowl, combine cranberries, balsamic vinegar and brown sugar. Stir to coat cranberries evenly and set aside to marinade.
  5. Once onions and garlic are translucent, remove from oven and top with rice. Poor hot water and broth over rice mixture; stir to combine.
  6. Remove the chicken from the marinade and place on top of rice mixture. With slotted spoon, top chicken with marinated cranberries. Bake covered for 45-60 minutes or until chicken thoroughly cooked.


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