Cranberry Chicken Bake Recipe
This Cranberry Chicken Bake is exactly that. It is both sweet and savory and easy to make. I love the taste of the fresh cranberries with this. They add the best pop of flavor, and really make the dish.
Serving6 people
Ingredients
- 6 boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- ½ teaspoon paprika
- 1 teaspoon pepper
- ½ teaspoon seasoning salt
- 2 Tablespoons olive oil
- 1 cup cranberries, fresh or frozen
- ½ cup brown sugar
- ⅓ cup white wine vinegar
- 1 Tablespoon minced garlic
- 4 sprigs fresh rosemary
- ½ cup chicken broth
- 1 lemon
Equipment
Instructions
- Preheat oven to 375 degrees.
- In a bowl combine garlic salt, paprika, pepper, and all season salt.
- Rub the mixture into each chicken breast on both sides.
- Heat a skillet to medium heat and add olive oil.
- Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
- Place them in a sprayed 9x13 pan.
- Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
- Pour the chicken broth into the 9x13 pan.
- In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
- Pour the mixture over the chicken breasts.
- Place in oven and cook for 45 minutes or until the juices run clear.
Nutrition
Calories: 259 kcal · Carbohydrates: 23 g · Protein: 24 g · Fat: 8 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 791 mg · Potassium: 514 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 65 IU · Vitamin C: 16 mg · Calcium: 33 mg · Iron: 1 mg