Chicken Cranberry Bake

This chicken bake gets a sauce that’s equal parts sweet, tart, and tangy. Ketchup and brown sugar form the base, orange zest adds fragrance, and whole fresh cranberries burst during the second bake, releasing their sharp, fruity juice into the sauce.

The chicken breasts bake plain for 25 minutes first, which gives them a head start so they’re nearly cooked through before the sauce goes on. Then the cranberry-ketchup mixture gets spooned over the top and everything goes back in for another 20 minutes. That two-stage approach means the sauce glazes the chicken without drowning it, and the cranberries soften without turning to mush.

The onion gets sautéed with the ketchup and brown sugar until the sugar dissolves, creating a thick, spoonable sauce before the cranberries join. Orange zest ties the cranberry and brown sugar flavors together with a citrusy brightness.

Pro Tips

• Use fresh or frozen cranberries, not dried. Dried cranberries are too sweet and won’t burst to create the sauce.
• Don’t skip the orange zest. It’s a small amount but it bridges the gap between the tart cranberries and sweet brown sugar.
• Spoon the sauce generously over the chicken. Any extra pools around the edges and makes a great spooning sauce for the plate.

Variations

• Add a tablespoon of Dijon mustard to the sauce for a sharper, more complex glaze.
• Use bone-in chicken thighs instead of breasts for juicier, more flavorful meat.
• Stir in a handful of chopped pecans for crunch on top.