Holiday Cranberry Chicken Bake For Christmas Dinner
Well, here we go—my possibly-most-made Christmas dinner recipe: Holiday Cranberry Chicken Bake For Christmas Dinner (yep, that’s a mouthful, and I promise the dish is too). I started making this when my oldest was in preschool, back before I had any sense of portion control or, honestly, much patience in the kitchen. One year, I forgot to thaw the chicken and had a meltdown that only a well-timed glass of mulled wine could fix. This recipe? It forgave me anyway.
Why You’ll Love This (No, Seriously)
- I pull this one out when I’ve got a crowd coming who don’t agree on, well, anything (except that my aunt Edna will want seconds).
- The sweet-tart cranberries just sing with that savory chicken, and you can throw it all together faster than you can locate the gravy boat (if you’re me, anyway).
- My family goes wild for this—not just because it’s festive, but because they can sneak those jammy cranberries off the pan before I even set it on the table (yes, I see you, Tom).
- It only uses one pan, so there’s less cleaning, which means more time for whatever holiday movie marathon you’re halfway-watching.
- And if you forgot to buy fresh herbs…eh, so have I. More than once.
Here’s What You’ll Need (Give or Take)
- 8 bone-in, skin-on chicken thighs (sometimes I use drumsticks if that’s what’s on sale; Nana says thighs are juicier, but whatever’s handy)
- 1 can (14 oz/400g) whole berry cranberry sauce—homemade is ace, but the canned stuff saves my sanity when I’m in a rush
- 1 pack (about 250g or a generous cup) fresh cranberries (or just throw in more sauce if you can’t find fresh)
- 1/2 cup orange juice (fresh is nice, but honestly, the boxed kind works)
- 1/3 cup brown sugar (I once used maple syrup in a panic, not bad, kind of Canadian…)
- 1 envelope dry onion soup mix (or just a mix of garlic powder, onion powder, and salt if you’re out—totally fine)
- 2 tablespoons olive oil
- Optional: A teaspoon of dried thyme (I like thyme, but rosemary sneaks in sometimes if the jar’s in reach). Salt and pepper, obviously.
How To Make It (Just Trust Me, It Works Out)
- First, preheat your oven to 190°C (that’s 375°F). Sometimes I forget and do this halfway through, it’s fine, just gives you more time to stare into the fridge and wonder what you forgot.
- Arrange the chicken pieces (skin side up, but don’t overthink it) in a big roasting pan or even a deep tray. No need to get precious about it.
- In a bowl, mix together your cranberry sauce, orange juice, brown sugar, onion soup mix, olive oil, and whatever herbs you’ve got. Give it a taste—just a dab; it’s a little weird at this stage, but you’ll get the idea.
- Pour this glorious, weirdly pink goo all over the chicken. Scatter the fresh cranberries on top. If some rolls to the bottom, don’t sweat it.
- Bake uncovered for about 45-60 minutes. If it looks super brown before an hour’s up, slap some foil on top. But you want the chicken cooked through and the sauce bubbling like a holiday potion.
- Take it out, and let it sit at least 10 minutes. Important. Everything settles, and, honestly, it makes the chicken juicier (plus, fewer burnt mouths at the table—ask me how I know).
Notes You Won’t Find In a Cookbook
- If you use boneless chicken, shave 10-15 minutes off the baking time—otherwise, chicken chips (been there!).
- I’ve forgotten to add the brown sugar before and, surprise, it’s tart but not disaster-level. Just serve with sweeter sides.
- Oh, and if your cranberry sauce is the jellied kind, chop it up; otherwise, it doesn’t melt right.
Experiments—aka Variations I’ve Survived
- I tried adding chopped apples once; tasty, but they went mushy. Maybe bigger chunks?
- I swapped orange juice for apple cider another time—absolutely give that a whirl if you’re feeling fall-ish.
- One year I used turkey breast (because someone forgot the chicken—hi, Steve). Not bad, but, honestly, drier than I’d like. Stick to chicken if you can.
Let’s Talk Gear (and How To Fake It)
- Big roasting pan or any ovenproof dish. I once used a deep Pyrex—that works! If it’s too small, use two trays, but swap shelves halfway through if you want even cooking (or just take what you get, honestly).
- Spoon or spatula to mix, but I’ve been known to use clean hands (not recommended for cranberry-stained fingers if heading to a party).
- If you don’t have a basting brush to spoon sauce over halfway (sometimes I do, sometimes I forget), no stress. It’ll still taste great.
Storing Your Leftovers (In Theory)
Store leftovers (if you, uh, manage to get any) in an airtight container in the fridge. I swear this tastes more amazing the next day, soaked into everything. Should be fine for 2-3 days, but, in my house, leftovers are a myth—usually gone by lunch.
How I Serve It Up
We pile ours onto a big platter, let the sauce pool around the edges, and top with a bit of extra chopped parsley or thyme if I remember. At my place, it’s always with mashed potatoes—not just because I love them, but because they’re brilliant for soaking up the cranberry sauce. Oh, and every Christmas Eve, my youngest insists it’s the official pre-Santa dinner. Who am I to argue?
What I Learned—The Hard Way
- Don’t skip the resting time. I got cocky once and served immediately—sauce everywhere, chicken a bit tough. Not the vibe.
- Pat the chicken dry before baking for crispier skin. Look, I know it seems fiddly, but wet skin steams rather than crisps. Learned this while grumbling one cold December night…
- If you use unsalted soup mix, taste before adding extra salt or the dish can wind up bland (which I, um, did once—never again).
Frequently Asked (Sometimes Odd) Questions
- “Can I make this ahead?” — Absolutely, just keep the sauce and chicken separate till baking, or bake and reheat gently. Actually, some folks think it tastes better the next day—I kinda agree.
- “What can I use instead of the onion soup mix?” — If you’ve none, just toss in some extra onion powder, garlic powder, and a sprinkle of bouillon. It’ll do the trick.
- “Can I freeze it?” — Yep, but the sauce can get a bit watery, just stir before serving. Or just don’t freeze, eat it all—problem solved!
- “Why’s my sauce runny?” — Happens! Let it cool a few minutes, or, on second thought, spoon it over your mash anyway. No one complains.
- “How spicy is it?” — Not at all. If you want some kick, a pinch of chili flakes won’t hurt.
A Slight Digression (about Cranberries—Stick With Me)
I once tried to harvest my own cranberries—you know, those YouTube videos make it look fun. Turns out it’s a bit of a slog, and muddy, and the dog ate half my haul. So now, honestly, I just buy them at the shop. If you’re curious about cranberry farming, check out Ocean Spray’s guide—makes me feel both inspired and tired.
Also, for a primer on different types of cranberry sauce (for the purists and the shortcut-takers), Serious Eats has a great breakdown. Not sponsored, just helpful!
Right, that’s all from me. If you’re looking for a less-sweet main, or tips on making your own cranberry sauce, always happy to chat—just not while the chicken’s in the oven. Happy holidays and may your cranberry sauce never end up on the ceiling (it’s happened, don’t ask).
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh cranberries
- 1/2 cup orange juice
- 1/2 cup chicken broth
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Season the chicken breasts on both sides with salt, black pepper, and 1 teaspoon of dried rosemary. Arrange the chicken in the prepared baking dish.
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3In a bowl, whisk together orange juice, chicken broth, honey, olive oil, and the remaining rosemary.
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4Scatter the fresh cranberries over the chicken, then pour the prepared sauce evenly on top.
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5Bake uncovered for 40-45 minutes, or until the chicken is cooked through and the cranberries have burst. Baste with sauce once or twice during baking.
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6Remove from oven, let rest for 5 minutes, and serve garnished with additional rosemary if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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