Cranberry-Glazed Chicken

This chicken makes an elegant dinner, and leftovers can be sliced and served over a crisp salad. Use the whole-berry cranberry sauce for best results.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • Nonstick cooking spray
  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup whole-berry cranberry sauce
  • 1⁄4 cup Thai sweet chili sauce
  • 1⁄2 tsp. freshly cracked black pepper


  • Preheat oven to 350°F and line a baking sheet with foil, then spray with nonstick cooking spray.
  • Lay the chicken breasts onto the prepared baking sheet. In a small bowl, combine the cranberry sauce and Thai sweet chili sauce. Spread the cranberry mixture evenly on top of each chicken breast. Sprinkle each breast with pepper.
  • Bake for 25 minutes, or until the chicken reaches an internal temperature of 160°F on an instant-read thermometer and the juices run clear. Cool for 5 minutes before serving.