Cranberry-Glazed Chicken Recipe

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Cranberry-Glazed Chicken Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Cranberry-Glazed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p244

Nutritional Facts

1 each: 489 calories, 25g fat (12g saturated fat), 151mg cholesterol, 401mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 40g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry-Glazed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p244

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