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To make Cranberry Glazed Chicken with Veggies, you will need the following ingredients: - Chicken Breasts - 4 boneless, skinless chicken breasts - Cranberry Glaze Ingredients - 1 cup fresh or frozen cranberries - 1/2 cup freshly squeezed orange juice - 1/4 cup pure honey - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon extra virgin olive oil - 1 teaspoon minced garlic - 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary) - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - Mixed Vegetables - 2 cups mixed vegetables (like bell peppers, zucchini, and carrots) - Fresh parsley, finely chopped for garnish Gather these ingredients to create a dish that balances savory and sweet flavors. The chicken will soak up the cranberry glaze, while the veggies add color and crunch. This recipe is not just tasty, it is also a healthy option for dinner. Enjoy the process of cooking and the delightful meal that follows! {{ingredient_image_2}} To make the glaze, start by gathering your ingredients. In a medium saucepan, mix together: - 1 cup fresh or frozen cranberries - 1/2 cup freshly squeezed orange juice - 1/4 cup pure honey - 2 tablespoons soy sauce - 1 teaspoon minced garlic - 1 teaspoon fresh rosemary Place the saucepan on medium heat. Bring the mix to a gentle simmer. You should see the cranberries burst after about 10 minutes. Stir occasionally. Once it thickens slightly, remove it from the heat. Set the glaze aside for later. Next, we will prepare the chicken. Season both sides of 4 boneless, skinless chicken breasts with: - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. When the oil shimmers, add the seasoned chicken. Sear the chicken for about 5-7 minutes on each side. Look for a nice golden-brown crust. Make sure the chicken reaches an internal temperature of 165°F (74°C). Once the chicken is cooked, it’s time to add the veggies. Lower the heat to medium and add 2 cups of mixed vegetables around the chicken. You can use bell peppers, zucchini, and carrots. Pour half of the cranberry glaze over the chicken and veggies. Stir gently to coat all the vegetables. Cook for about 5-7 minutes. The veggies should be tender but still have a little crunch. In the last couple of minutes, pour the rest of the glaze over the chicken. This will give it a lovely sweet-tart flavor. When everything looks perfect, transfer the chicken and veggies to a serving platter. Drizzle any leftover glaze on top and garnish with chopped parsley. Enjoy! When picking chicken breasts, look for ones that are pink and firm. Avoid any that seem slimy or have a strong smell. Fresh chicken should not have any dark spots. Check the package date to ensure you have the freshest option. If you can, choose organic or free-range chicken for better flavor and quality. To achieve a thicker glaze, cook the cranberries longer to let them burst and break down. Add a splash of orange juice only after the cranberries have cooked down. You can also use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water, then stir it into the glaze. This will help it thicken nicely. Cook the chicken until it reaches an internal temperature of 165°F (74°C). This ensures it is safe to eat. Sear the chicken for about 5-7 minutes on each side for a perfect golden crust. When adding the veggies, let them cook for another 5-7 minutes until they are tender but still crisp. Always use a meat thermometer for the best results. Pro Tips Use Fresh Cranberries: If possible, opt for fresh cranberries as they provide a brighter flavor and texture compared to frozen varieties. Marinate for Extra Flavor: For enhanced flavor, marinate the chicken in half of the cranberry glaze for 30 minutes before cooking. Experiment with Veggies: Feel free to mix in your favorite seasonal vegetables for variety. Broccoli or snap peas can add great color and crunch. Check Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. {{image_4}} You can easily make this dish gluten-free. Just swap soy sauce for tamari. Tamari is a great choice because it has a similar flavor. It works perfectly with the cranberry glaze. Always check the label to ensure it is gluten-free. Feel free to mix in your favorite veggies. Bell peppers, zucchini, and carrots work well. You could also try broccoli or snap peas for a nice crunch. Just remember to cut them into even sizes. This helps them cook at the same rate. You want all vegetables to be tender but still crisp. If you want to cut sugar, use maple syrup or agave. Both of these options provide a sweet touch. They blend well with the orange juice and cranberries. You can adjust the amount based on your taste. Start with the same amount of honey and taste as you go. To keep your leftover cranberry glazed chicken with veggies fresh, place it in an airtight container. Make sure to cool it down first. Store it in the fridge for up to three days. This method helps retain flavor and prevents spoilage. If you want to keep it longer, consider freezing it. When you are ready to enjoy leftovers, reheat them carefully. You can use a microwave or a skillet. If using a microwave, place your chicken and veggies on a microwave-safe plate. Heat on medium power for 1-2 minutes. If using a skillet, add a splash of water or broth to keep it moist. Heat over low to medium heat for about 5 minutes. Check the temperature; it should reach at least 165°F (74°C). For long-term storage, freezing is a great option. Before freezing, make sure your chicken and veggies are completely cooled. Place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This keeps the dish safe and tasty! Yes, you can use frozen cranberries. They work well and save time. Just add them to the pot without thawing. The cooking time will remain the same. The glaze will still turn out delicious and tangy. Frozen cranberries are a great choice when fresh ones are out of season. If you want a honey substitute, you can use maple syrup or agave nectar. Both options give a sweet flavor similar to honey. Adjust the amount based on your taste. You might need slightly less maple syrup since it is sweeter than honey. This swap keeps your dish tasty and satisfying. This recipe is naturally dairy-free, so you don’t need to change much. Just ensure any sides or dressings are also dairy-free. Focus on using olive oil for cooking. This keeps the flavors bright and fresh. Pair it with a dairy-free side like quinoa or a green salad for a complete meal. This blog covered all the steps to create a tasty chicken dish with cranberry glaze. We talked about the best ingredients and how to cook everything just right. I shared tips on choosing chicken and making the glaze thicker. You also learned about variations and how to store leftovers. In the end, cooking can be simple and fun. You can enjoy this meal any time by using the tips provided. Try it out and enjoy!

Cranberry Glazed Chicken with Veggies

A delicious chicken dish glazed with a sweet-tart 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 freshly squeezed orange juice
  • 0.25 cup pure honey
  • 2 tablespoons soy sauce
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly cracked black pepper
  • 2 cups mixed vegetables
  • to taste fresh parsley, finely chopped for garnish

Instructions
 

  • Prepare the Cranberry Glaze: In a medium saucepan, combine the cranberries, orange juice, honey, soy sauce, minced garlic, and chopped rosemary. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for approximately 10 minutes, stirring occasionally, until the cranberries have burst and the glaze has thickened slightly. Remove from heat and set the glaze aside.
  • Season the Chicken: Generously season both sides of the chicken breasts with sea salt and freshly cracked black pepper to enhance the flavor.
  • Cook the Chicken: In a large skillet, heat the extra virgin olive oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Sear the chicken for about 5-7 minutes on each side or until they develop a beautiful golden-brown crust and are cooked through (an internal temperature of 165°F/74°C).
  • Add the Vegetables: Lower the heat to medium and add the mixed vegetables around the chicken in the skillet. Pour half of the cranberry glaze over the chicken and vegetables. Gently stir the vegetables to ensure they are evenly coated in the glaze. Cook for an additional 5-7 minutes, or until the vegetables are tender yet retain a slight crispness.
  • Glaze the Chicken: In the final couple of minutes of cooking, pour the remaining cranberry glaze over the chicken, allowing it to fully coat the chicken with its sweet-tart flavor, enhancing the overall dish.
  • Serve: Once everything is cooked to perfection, carefully transfer the chicken and vegetables to a serving platter or individual plates. Drizzle any leftover glaze over the top for an extra flavorful touch. Garnish with freshly chopped parsley for a pop of color and freshness.

Notes

For an eye-catching presentation, serve the chicken and veggies on a colorful platter, sprinkling additional parsley on top for a vibrant finish. Consider adding orange slices on the side for a refreshing contrast.
Keyword chicken, cranberry, dinner, glazed, vegetables