Easy Baked Christmas Chicken with Cranberry Orange Sauce for a Festive Holiday Dinner

If you’re looking for an easy holiday dinner that still feels special, this Baked Christmas Chicken is worth trying. The chicken breasts are baked in a sweet and tangy cranberry orange sauce with garlic, honey, and fresh rosemary. Fresh cranberries and orange slices add a festive touch, making it a lovely main dish for Christmas dinner without spending hours in the kitchen.

For another easy holiday main dish, try this Shrimp Scampi with Linguine. It’s a delicious option for Christmas Eve dinner.

How to Make Baked Christmas Chicken

Here are the ingredients you need to make this Baked Christmas Chicken recipe, plus step by step instructions for how to make it.

Ingredients

• 4 boneless skinless chicken breasts, about 1½-2 pounds
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 (14-oz) can whole berry cranberry sauce
• ⅓ cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh orange zest
• 1 teaspoon finely chopped fresh rosemary
• 1 cup fresh cranberries
• 1 orange, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Fresh rosemary sprigs, for garnish

Step by Step Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray or a little oil.

2. Place the chicken breasts in the baking dish, arranging them in a single layer so they cook evenly without overlapping.

3. Sprinkle both sides of the chicken with salt, black pepper, and garlic powder, making sure each piece is evenly seasoned.

4. In a medium mixing bowl, stir the whole berry cranberry sauce to break it up and make it easier to mix with the other ingredients.

5. Pour in the fresh orange juice, honey, Dijon mustard, and Worcestershire sauce. Whisk everything together until the ingredients are well blended.

6. Add the minced garlic, fresh orange zest, and chopped rosemary. Stir again to distribute the seasonings throughout the sauce.

7. Spoon the cranberry orange sauce over the chicken, spreading it around the baking dish. Leave a little of the top of each chicken breast uncovered.

8. Scatter the fresh cranberries around the chicken, filling in the spaces between the pieces.

9. Arrange the orange slices around and between the chicken breasts. Keep some of the slices above the sauce so they’re still visible after baking.

10. Transfer the baking dish to the oven and bake uncovered for 25 minutes.

11. Carefully remove the dish from the oven. Use a spoon to scoop up some of the cranberry orange sauce from the bottom of the dish and drizzle it over each chicken breast.

12. Return the dish to the oven and continue baking for another 5-15 minutes, depending on the thickness of the chicken. Check the thickest part with a meat thermometer. The chicken is ready when it reaches 165°F.

13. For a thicker sauce, you can transfer the pan juices to a small saucepan, stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water, and simmer briefly until thickened. Spoon the warm sauce generously over the baked chicken.

14. Arrange the baked orange slices and cranberries around the chicken and finish with a few fresh rosemary sprigs before serving.

Serving Size

This recipe makes 4 servings, with one chicken breast per person. For smaller portions, you can slice the cooked chicken breasts before serving. If you’re feeding a larger group, double the recipe and use two baking dishes so the chicken cooks evenly.

Tips & Tricks

• Choose evenly sized chicken breasts. Using four whole chicken breasts of similar thickness helps them cook evenly and gives the finished dish a nicer presentation.
• Even out thicker pieces. If a chicken breast is particularly thick on one end, gently pound that section to make it more uniform. There’s no need to flatten it into a thin cutlet.
• Use a meat thermometer. Chicken breasts vary in size, so don’t depend on baking time alone. Check the thickest part and remove the chicken from the oven once it reaches 165°F.
• Use whole berry cranberry sauce. The cranberry pieces add texture and give the glaze a more attractive appearance than smooth, jellied cranberry sauce.
• Fresh oranges make a difference. Freshly squeezed orange juice and zest add a brighter citrus flavor than bottled juice.
• Keep the Dijon and Worcestershire sauce. Both add savory flavor that balances the sweetness of the cranberry sauce and honey.
• Fresh rosemary works best. Chop some for the sauce and save a few whole sprigs for garnishing before serving.
• Some cranberries will burst. As the chicken bakes, some cranberries will soften and burst while others stay whole. This gives the sauce a nice texture and festive appearance.
• Bake uncovered. This allows some moisture to evaporate, helping the sauce reduce slightly while the chicken, oranges, and cranberries develop better color.
• Pair with simple holiday sides. Mashed potatoes, wild rice, and roasted green beans all work well with the cranberry orange sauce.

Substitutions

• Chicken thighs: Boneless, skinless chicken thighs can replace the breasts. Adjust the baking time and check for doneness with a meat thermometer.
• Maple syrup: Use an equal amount of pure maple syrup instead of honey for a slightly richer sweetness.
• Mandarin oranges: Mandarin orange segments can replace fresh orange slices, although they may soften more during baking.
• Dried rosemary: If fresh rosemary isn’t available, use about ½ teaspoon of dried rosemary in the sauce.
• Chicken broth: Replace some of the orange juice with chicken broth if you prefer a more savory cranberry sauce.
• Frozen cranberries: Use frozen cranberries in place of fresh ones. Add them directly to the baking dish without thawing.

Recipe Variations

Cranberry Orange Herb Chicken

For a more traditional holiday herb flavor, add ½ teaspoon of rubbed sage and a pinch of dried thyme to the cranberry orange sauce along with the rosemary.

Spicy Christmas Chicken

Stir ¼-½ teaspoon of crushed red pepper flakes into the sauce before adding it to the chicken. Start with the smaller amount if you prefer just a little heat.

Pecan Cranberry Christmas Chicken

Sprinkle ½ cup of toasted, chopped pecans over the baked chicken just before serving. The pecans add a little crunch and a nutty flavor that pairs nicely with the cranberry orange glaze.

Storage and Reheating

Refrigerator: Store leftover Baked Christmas Chicken with the cranberry orange sauce in an airtight container in the refrigerator for up to 4 days.

Reheating: Place the chicken in a baking dish, spoon some sauce over it, and cover with foil. Reheat at 325°F until the chicken reaches 165°F. You can also warm individual portions in the microwave.

Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months for best quality. Leave out the orange slices and rosemary garnish, as they may lose their texture and appearance after thawing.

Thawing: Thaw overnight in the refrigerator, then reheat gently with the sauce. Add fresh orange slices, cranberries, and rosemary sprigs before serving if you want to restore the festive presentation.

This Baked Christmas Chicken is a simple way to make your holiday dinner feel a little more special. The cranberry orange sauce adds plenty of flavor, and the colorful presentation looks beautiful on the dinner table. Serve it with mashed potatoes, roasted vegetables, or your favorite Christmas side dishes for a delicious meal the whole family can enjoy.

More Easy Holiday Dinner Recipes

• Slow Cooker Chicken and Gravy
• Slow Cooker Garlic Parmesan Chicken and Potatoes

Print Recipe

Baked Christmas Chicken

This Baked Christmas Chicken with cranberry orange sauce is an easy, flavorful main dish for your holiday dinner.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course

Servings: 4

Author: Carol

Ingredients

• 4 boneless skinless chicken breasts, about 1½-2 pounds
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 14-oz can whole berry cranberry sauce
• ⅓ cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh orange zest
• 1 teaspoon finely chopped fresh rosemary
• 1 cup fresh cranberries
• 1 orange, thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Fresh rosemary sprigs, for garnish

Instructions

• Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
• Place the chicken breasts in the baking dish, arranging them in a single layer so they cook evenly without overlapping.
• Sprinkle both sides of the chicken with salt, black pepper, and garlic powder, making sure each piece is evenly seasoned.
• In a medium mixing bowl, stir the whole berry cranberry sauce to break it up and make it easier to mix with the other ingredients.
• Pour in the fresh orange juice, honey, Dijon mustard, and Worcestershire sauce. Whisk everything together until the ingredients are well blended.
• Add the minced garlic, fresh orange zest, and chopped rosemary. Stir again to distribute the seasonings throughout the sauce.
• Spoon the cranberry orange sauce over the chicken, spreading it around the baking dish. Leave a little of the top of each chicken breast uncovered.
• Scatter the fresh cranberries around the chicken, filling in the spaces between the pieces.
• Arrange the orange slices around and between the chicken breasts. Keep some of the slices above the sauce so they’re still visible after baking.
• Transfer the baking dish to the oven and bake uncovered for 25 minutes.
• Carefully remove the dish from the oven. Use a spoon to scoop up some of the cranberry orange sauce from the bottom of the dish and drizzle it over each chicken breast.
• Return the dish to the oven and continue baking for another 5-15 minutes, depending on the thickness of the chicken. Check the thickest part with a meat thermometer. The chicken is ready when it reaches 165°F.
• For a thicker sauce, you can transfer the pan juices to a small saucepan, stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water, and simmer briefly until thickened. Spoon the warm sauce generously over the baked chicken.
• Arrange the baked orange slices and cranberries around the chicken and finish with a few fresh rosemary sprigs before serving.

Notes

• Chicken: Use similarly sized chicken breasts for even cooking. If they’re very thick, gently pound the thickest parts. Chicken is done when the internal temperature reaches 165°F.
• Cranberry sauce: Whole berry cranberry sauce works best for texture and appearance. Fresh orange juice and zest give the sauce the best flavor.
• Rosemary: Fresh rosemary is recommended, but you can substitute ½ teaspoon dried rosemary.
• Substitutions: Use boneless chicken thighs instead of breasts, maple syrup instead of honey, or frozen cranberries in place of fresh. Add frozen cranberries without thawing.
• Variations: Add a pinch of thyme and ½ teaspoon sage for extra herb flavor, ¼–½ teaspoon red pepper flakes for heat, or ½ cup toasted pecans before serving for crunch.
• Serving: Makes 4 servings. Serve with mashed potatoes, wild rice, or roasted vegetables.
• Storage: Refrigerate leftovers with the sauce for up to 4 days or freeze for up to 2 months. Reheat gently with extra sauce to keep the chicken moist.