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Cranberry glazed chicken breasts served on a plate with roasted brussels sprouts and sweet potatoes, prepared for Cranberry Glazed Chicken Breast.

Best Cranberry Glazed Chicken Breast — Easy Festive Thanksgiving Dinner

Sticky, tangy-sweet cranberry glazed chicken breast with a broil finish for the glossy lacquered look sear first method keeps breast meat juicy, fresh cranberry glaze, and a complete Thanksgiving make-ahead timeline included.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest & Glaze Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Holiday Dinner, Main Course, Thanksgiving
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 medium Boneless Skinless Chicken Breasts 6 to 7 oz each, pounded to ¾ inch
  • 1 tbsp Olive Oil for searing
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Dried Thyme
Cranberry Glaze
  • 1.5 cups Fresh or Frozen Cranberries about 6 oz see fresh vs canned guide
  • ½ cup Fresh Orange Juice freshly squeezed the key ingredient
  • 3 tbsp Honey adjust for tartness
  • 2 tbsp Brown Sugar caramelization and deep color
  • 1 tbsp Dijon Mustard depth and emulsification do not skip
  • ¼ cup Chicken Broth low-sodium
  • 2 cloves Garlic minced
  • 2 sprigs Fresh Thyme or ½ tsp dried
  • ¼ tsp Cinnamon subtle fall warmth
  • ¼ tsp Salt
  • 1 tbsp Butter added at end for richness and shine

Equipment

  • 1 Oven-Safe Skillet for sear and bake in one pan
  • 1 Medium Saucepan for cranberry glaze
  • 1 Instant Read Thermometer pull at 160°F, rest to 165°F
  • 1 Meat Mallet or Rolling Pin for pounding to even thickness
  • - Paper Towels for drying chicken before seasoning

Method
 

Make Glaze
  1. Cranberry Glaze Combine cranberries, orange juice, honey, brown sugar, chicken broth, garlic, thyme, cinnamon, and salt in saucepan over medium heat. Bring to simmer. Cook uncovered 8 to 10 minutes until cranberries burst and sauce thickens to jam-like consistency. Stir in Dijon mustard and butter. Taste and adjust too tart, add honey; too sweet, add squeeze of lemon. Reserve one-third for serving and broil step.
    A saucepan filled with a simmering cranberry glaze containing whole cranberries, cinnamon sticks, and star anise on a stovetop, prepared for Cranberry Glazed Chicken Breast.
Sear and Bake
  1. Prep Chicken Pat chicken dry. Season with salt, pepper, garlic powder, thyme. Pound to even ¾-inch thickness throughout.
    Raw chicken breasts being patted dry with a paper towel on a ceramic plate, seasoned with herbs and spices, prepared for Cranberry Glazed Chicken Breast.
  2. Sear Heat olive oil in oven-safe skillet over medium-high until shimmering. Sear chicken 2 to 3 minutes per side until golden. The Maillard reaction creates the surface the glaze adheres to.
    Chicken breasts searing in a hot skillet on a stovetop until golden brown, prepared for Cranberry Glazed Chicken Breast.
  3. Glaze and Bake Pour two-thirds of cranberry glaze over seared chicken. Transfer skillet to 400°F oven. Bake 18 to 22 minutes until internal temperature reads 165°F at thickest part it will reach 165°F during rest per USDA safe minimum cooking temperatures.
    Cranberry glaze being poured from a pitcher over seared chicken breasts in a cast-iron skillet, prepared for Cranberry Glazed Chicken Breast.
  4. Broil Finish Spoon reserved glaze over each breast. Switch to broil (high). Broil 4 to 5 inches from element for 2 to 3 minutes until glaze is bubbling, darkened, and glossy. Watch every 30 seconds sugars burn quickly. This step creates the lacquered finish.
    Chicken breasts broiling in a cast-iron skillet under the oven element with a bubbling, glossy glaze, prepared for Cranberry Glazed Chicken Breast.
Rest and Serve
  1. Rest and Serve Rest 5 minutes. Carryover cooking brings chicken to safe 163 to 165°F. Serve with warmed reserved glaze spooned over or alongside.
    Sliced cranberry glazed chicken breasts arranged on a white ceramic plate, garnished with fresh thyme and orange zest, prepared for Cranberry Glazed Chicken Breast.

Notes

Glaze too tart?
Add honey 1 tsp at a time, tasting between additions. Orange juice also reduces tartness increase slightly. Glaze should taste slightly sweeter than preferred before going on chicken.
Canned cranberry sauce shortcut?
Use 1 can (14 oz) whole berry cranberry sauce + ¼ cup orange juice. Reduce brown sugar to 1 tbsp. Ready in 25 minutes total.
Make ahead for Thanksgiving?
Glaze keeps 1 week refrigerated. Season chicken day before. Thanksgiving day: sear, glaze, bake, broil 15 minutes active work.
 Chicken thighs?
Substitute directly. Add 5 to 7 minutes to bake time. Juicier but higher fat both excellent choices.
Red wine version?
Replace ¼ cup broth with dry red wine (Merlot or Pinot Noir). Adds remarkable depth and complexity the dinner party version.