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Cranberry-Glazed Chicken

 Cranberry-Glazed Chicken
Our recipe specialists infuse bone-in chicken breasts with fall flavor by topping them with a crimson-colored cranberry sauce. The meat turns out moist and tender.—Taste of Home Test Kitchen
6 ServingsPrep: 30 min. Bake: 30 min.


  • 1/4 cup dried cranberries
  • 1-1/4 cups whiskey, divided
  • 1/2 cup butter, softened
  • 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cranberry juice
  • 2 tablespoons brown sugar
  • 6 bone-in chicken breast halves


  • In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring
  • to a boil; cook until liquid is evaporated. Transfer to a blender.
  • Cover and process until blended. Place in a small bowl; stir in the
  • butter, 2 teaspoons thyme, salt and pepper. Set aside.
  • In the same saucepan, combine the cranberry juice, brown sugar and
  • remaining whiskey. Bring to a boil; cook until liquid is reduced to
  • about 1/3 cup. Stir in remaining thyme.
  • With fingers, carefully loosen skin from each chicken breast; rub
  • butter mixture under the skin. Place in a greased 15-in. x 10-in. x
  • 1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or
  • until juices run clear, basting occasionally with cranberry mixture.
  • Yield: 6 servings.

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Cranberry-Glazed Chicken (continued)

Nutritional Facts: 1 chicken breast equals 489 calories, 25 g fat (12 g saturated fat), 151 mg cholesterol, 401 mg sodium, 14 g carbohydrate, trace fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.