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Baked Cranberry Chicken with Rosemary

Baked Cranberry Chicken with Rosemary

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Baked Cranberry Chicken with Rosemary is a vibrant and comforting dish that perfectly balances savory herbs with the natural sweetness of cranberries. Tender, skinless chicken breasts are infused with fresh rosemary and baked alongside a luscious cranberry compote thickened with a natural gelling agent. Easy to prepare and healthy, this recipe brings a special touch to any meal with minimal effort and an elegant presentation.

Ingredients

Scale

For the Chicken

  • 4 skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste

For the Cranberry Sauce

  • 2 cups fresh or frozen cranberries
  • 2 tablespoons apple cider vinegar (natural)
  • 3 tablespoons maple syrup (natural)
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Cranberry Sauce: Combine the cranberries, apple cider vinegar (natural), maple syrup (natural), minced garlic, and salt in a small saucepan. Cook over medium heat until the cranberries burst and the sauce thickens slightly with the help of the natural gelling agent. Stir occasionally to prevent sticking. Remove from heat and let it cool slightly.
  2. Season the Chicken: Pat the chicken breasts dry with paper towels. Rub each piece with olive oil, then season evenly with salt, pepper, and chopped fresh rosemary. Allow the chicken to rest while you preheat the oven, letting the flavors absorb.
  3. Bake the Chicken: Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts in a lightly greased baking dish. Spoon the prepared cranberry sauce generously over each piece, covering the tops and sides. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cranberry topping is bubbling and caramelized.
  4. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Serve with your choice of sides, garnished with fresh rosemary leaves or whole cranberries if desired, and enjoy.

Notes

  • Use fresh rosemary for the brightest, most robust flavor.
  • Use a meat thermometer to avoid overcooking and keep the chicken juicy.
  • Allow the cranberry sauce to thicken slowly for a rich, jam-like consistency.
  • Bring chicken to room temperature for about 15 minutes before baking for even cooking.
  • Reserve some cranberry sauce to brush on the chicken during the last 10 minutes of baking for extra glaze and shine.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast with cranberry sauce
  • Calories: 320
  • Sugar: 10g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 95mg

Keywords: baked chicken, cranberry sauce, rosemary chicken, healthy chicken recipe, gluten free dinner, easy chicken recipe, cranberry compote

Find it online: https://tastysoulkitchen.com/baked-cranberry-chicken-with-rosemary/