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- 4 boneless, skinless chicken breasts - 1 cup fresh or frozen cranberries - 1/2 cup orange juice - 1/4 cup honey - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - 1 teaspoon minced garlic - 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups mixed vegetables (bell peppers, zucchini, and carrots are great choices) - Fresh parsley for garnish - Chopped green onions - Sliced almonds - Toasted sesame seeds - Use chicken thighs instead of breasts for a richer flavor. - Swap honey with maple syrup for a vegan option. - Use coconut aminos in place of soy sauce for a soy-free choice. - Replace mixed veggies with your favorites, like broccoli or snap peas. - Try orange zest for extra citrus flavor. {{ingredient_image_1}} To make the glaze, grab a saucepan. Set it over medium heat. Add 1 cup of cranberries, 1/2 cup of orange juice, and 1/4 cup of honey. Stir in 2 tablespoons of soy sauce, 1 teaspoon of minced garlic, and 1 teaspoon of chopped rosemary. Bring this to a simmer. Cook for about 10 minutes. You want the cranberries to burst and the mix to thicken a bit. Once done, take it off the heat. Set it aside for later. Start by seasoning 4 chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts. Sear them for 5-7 minutes on each side. You want them golden brown and cooked through. The inside should reach 165°F (74°C). Next, reduce the heat to medium. Add 2 cups of mixed vegetables like bell peppers, zucchini, and carrots around the chicken. Pour half of the cranberry glaze over the chicken and veggies. Stir them gently to coat the vegetables. Let them cook for another 5-7 minutes. You want the veggies to be tender but still crisp. In the last couple of minutes, pour the rest of the glaze over the chicken. This gives the chicken a nice, thick coating. Once it's all done, transfer everything to a serving platter. Enjoy the lovely colors and flavors on your plate! To thicken the glaze, use a simmering technique. Cook cranberries, orange juice, honey, soy sauce, garlic, and rosemary over medium heat. As the mixture simmers, the cranberries burst. This releases pectin, which helps thicken the glaze. If it’s not thick enough, mix a teaspoon of cornstarch with water and add it to the glaze. Stir well and simmer for another minute until it thickens further. To keep the chicken juicy, avoid overcooking. Sear chicken breasts for about 5-7 minutes on each side. Check the internal temperature; it should reach 165°F. Another tip is to let the chicken rest after cooking. This allows the juices to redistribute, making every bite moist and flavorful. Mix and match veggies to enhance flavor. Bell peppers, zucchini, and carrots are great choices. These veggies cook well and add color to the plate. You can also try broccoli or snap peas for added crunch. Just ensure you cut them into similar sizes for even cooking. Pro Tips Use Fresh Cranberries: Fresh cranberries provide a tart flavor that balances perfectly with the sweetness of honey and orange juice. If using frozen, make sure they are thawed and drained well. Marinate for Extra Flavor: For an added depth of flavor, consider marinating the chicken in a portion of the cranberry glaze for at least 30 minutes before cooking. Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables. Broccoli, green beans, or snap peas also work wonderfully with this dish. Check Chicken Temperature: Always use a meat thermometer to ensure your chicken is cooked through. Aim for an internal temperature of 165°F (74°C) for safety. {{image_2}} You can switch the chicken for other meats. Turkey works well in this recipe. It has a mild flavor that pairs nicely with the sweet glaze. You can also try tofu for a plant-based option. Tofu absorbs flavors well and adds protein. To make this dish your own, add spices. A pinch of cayenne can add heat. You can also mix in ginger for a warm flavor. If you like, try a splash of balsamic vinegar for a tangy twist. Fresh herbs like thyme or sage can enhance the taste too. Pair this dish with rice or quinoa for a filling meal. A side salad adds a fresh crunch and balances the sweet glaze. Roasted potatoes or sweet potatoes also work great. Don't forget to serve some crusty bread to soak up the extra glaze! To keep your cranberry glazed chicken fresh, store leftovers in an airtight container. Place them in the fridge within two hours of cooking. This helps prevent bacterial growth. You can store the chicken and veggies together. If you plan to eat them later, freeze them. Use freezer-safe bags and remove as much air as you can. This method keeps your meal tasty and safe. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for 20-25 minutes or until hot. You can also use a microwave. If you do, cover the dish to avoid dryness. Heat in short bursts, checking often to maintain texture. Cranberry glazed chicken lasts about three to four days in the fridge. If you freeze it, it can last up to three months. Always check for signs of spoilage before eating. If the chicken smells off or looks strange, it’s best to throw it away. Enjoy your dish while it's still fresh and delicious! Yes, you can use frozen cranberries. They work great in this recipe. Frozen cranberries may take a bit longer to cook. They will still burst and create a nice glaze. Fresh cranberries offer a brighter flavor. However, both options yield a tasty dish. Pair this chicken with several sides. Here are some ideas: - Rice or quinoa for a filling base - Steamed broccoli for a crunchy texture - Mashed potatoes for creaminess - A fresh salad to balance the meal These sides enhance the chicken's sweet and savory taste. Check the chicken's internal temperature. It should reach 165°F (74°C) for safety. You can also look for visual cues. The chicken should be golden brown on the outside. Cut into the thickest part; the juices should run clear. If they’re pink, cook a bit longer. This blog covered how to create a delicious cranberry glazed chicken dish. We discussed required ingredients, good substitutes, and garnishes to make it your own. I shared simple steps to prepare the glaze, cook the chicken, and combine everything. You learned tips to keep the chicken juicy and discover veggie pairings. We also explored variations, storage tips, and answered common questions. By trying this recipe, you can impress friends and family with ease. Enjoy cooking and make this dish your own!

Cranberry Glazed Chicken with Veggies

A delicious chicken dish glazed with a sweet and tangy cranberry sauce, served with mixed vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh or frozen cranberries
  • 0.5 cup orange juice
  • 0.25 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups mixed vegetables
  • 1 tablespoon fresh parsley for garnish

Instructions
 

  • Prepare the Cranberry Glaze: In a saucepan over medium heat, combine the cranberries, orange juice, honey, soy sauce, minced garlic, and rosemary. Bring to a simmer and cook for about 10 minutes or until the cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
  • Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.
  • Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  • Add the Veggies: Reduce heat to medium and add the mixed vegetables to the skillet around the chicken. Pour half of the cranberry glaze over the chicken and veggies. Stir to coat the vegetables and let them cook for an additional 5-7 minutes, or until they are tender but still crisp.
  • Glaze the Chicken: Pour the remaining cranberry glaze over the chicken in the last couple of minutes of cooking to fully coat the chicken with the glaze.
  • Serve: Once cooked, transfer the chicken and veggies to a serving platter or plates. Drizzle any remaining glaze over the top and garnish with fresh parsley.

Notes

Use tamari for a gluten-free option.
Keyword chicken, cranberry, glaze, vegetables