This Cranberry Rosemary Boneless Chicken dish is a simple, one-pan baked chicken dish, perfect for holiday dinners! Made with a simple marinade this cranberry chicken is baked to perfection in the oven.
Cranberry Rosemary Boneless Chicken: easy enough for a weeknight meal but elegant enough for a special occasion!
❤️ Why you'll love this cranberry chicken recipe
Tart cranberries, pungent rosemary and tender chicken baked in a white wine sauce make this a flavourful dish you'll want to make again and again.
This is a quick chicken dinner recipe, marinated first, then all baked in one pan in the oven. What could be easier?
And another plus: leftovers are every bit as delicious!
I first discovered how well cranberries go with chicken when I made these Cranberry Glazed Chili Chicken Wings. I love how they are all decked out in holiday colours, so I decided to make another cranberry chicken dish, too.
While Easy Baked Lemon Chicken is still a favourite one-pan chicken dish, this one with rosemary-infused chicken is a very close second, and I'm sure you'll love it, too!
Ready to make this one-pan baked chicken with cranberries? Here's what you'll need.
- chicken thighs: boneless, skinless thighs, about 8 or 9 thighs
- fresh cranberries: or thawed frozen cranberries
- olive oil: extra virgin
- soy sauce: (use tamari for a gluten-free diet or coconut aminos for a paleo diet)
- maple syrup: pure
- garlic: 3 cloves
- fresh rosemary sprigs: for both incredible flavour and for garnish
- white wine: any dry white wine will work in this recipe.
🔪 How to make Cranberry Chicken Thighs with Rosemary
- Blend all marinade ingredients in a food processor. Pour over the chicken, cover, and let it marinate in the fridge for one to two hours or overnight.
- Add fresh rosemary sprigs and fresh cranberries and bake for 20 minutes. Remove from oven, turn chicken thighs over and bake for a further 10 minutes or until chicken is cooked through and has reached an internal temperature of 165°F.
- Optional: If you would like a pan sauce that is a little thicker, transfer the pan juices to a small saucepan and combine with a teaspoon of cornstarch. Whisk and heat until slightly thickened then add it back into the baking dish.
- Add the finishing touches by brushing on a mixture of maple syrup and white wine and broil until slightly crispy. Add more cranberries to the serving dish, tucking them into the warm sauce, garnish with fresh rosemary and enjoy!
❓Can I use boneless chicken breasts with this recipe?
Yes. Check their temperature to be sure they've reached 165°F. A meat or instant-read thermometer is a handy tool to have to make sure your chicken is fully cooked.
Store leftover cranberry chicken in a covered container in the fridge for 3 days.
Freeze it: Combine the raw chicken with the marinade and freeze in an airtight container or a resealable bag. Thaw overnight in the fridge, then bake it as directed.
🗒 More healthy chicken recipes
Cranberry Rosemary Boneless Chicken Thighs
- ⅓ cup cranberries fresh
- 2 tablespoon olive oil extra virgin
- 2 tablespoon tamari soy sauce, or coconut aminos for paleo diet
- 2 tablespoon maple syrup, pure
- 3 cloves garlic
- 1 teaspoon fresh rosemary
- ¼ cup white wine
- 8 - 9 chicken thighs, boneless, skinless
- ½ cup fresh cranberries, plus a few more for garnish
- 4 sprigs fresh rosemary, plus more for garnish
- 1 tablespoon maple syrup
- 1 tablespoon white wine
- ½ med lemon, cut into wedges for garnish
- Combine all marinade ingredients in a food processor and blend until smooth. Pour over the chicken thighs in a baking dish, making sure to cover both sides of the thighs. Cover and refrigerate for 1 - 2 hours or overnight. The marinade will be quite pink if you have used a blender. Don't worry. It won't be this colour once it's cooked! If you used a food processor, there will be little flecks of cranberries in the marinade.
- Preheat oven to 375°F. Add ½ cup cranberries and rosemary sprigs to the dish.
- Bake for 20 minutes, remove from oven, flip chicken thighs over and bake for an additional 10 minutes. Check that the chicken pieces have reached an internal temperature of 165°F. Remover from oven and discard the rosemary sprigs.
- Combine 1 tablespoon maple syrup with 1 tablespoon white wine. Brush on top of the chicken pieces, and place under the broiler for 3 - 5 minutes to create a slight glaze. Remove from oven, garnish with a few fresh cranberries, tucking them in to the warm sauce. Add rosemary sprigs and lemon wedges and serve.
I adapted this baked cranberry chicken recipe slightly from Cranberry Rosemary One-Pan Chicken on 40Aprons. I substituted boneless thighs and made small changes to the method.