Cranberry Balsamic Chicken
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This freezer-friendly Cranberry Balsamic Chicken recipe is healthy and simple, with a blow-your-mind-delicious marinade. This dish checks all the boxes of being nutritious and simple, with a sauce so delicious you’ll want to eat it by the spoonful.
Why You’ll Love this Recipe
- The chicken will turns incredibly tender and flavorful.
- This marinade is everything. It’s tangy because of the balsamic and dried cranberries, and a little bit sweet because of the maple syrup. It’s a little sweeter than our other Balsamic Chicken Marinade.
- This dish is best when prepared ahead of time.
- It’s a one dish meal. (You might also like our 6-Ingredient Recipes)
Ingredients Needed
- Marinade Ingredients: Olive oil, balsamic vinegar, maple syrup, minced garlic, dried oregano, dried thyme, salt & pepper
- Boneless, skinless chicken breasts
- Brussels sprouts, trimmed and cut in half
- Dried cranberries
How to Make Cranberry Balsamic Chicken
Make the Marinade:
Whisk together your olive oil, balsamic, maple syrup, garlic, thyme, oregano, and salt and pepper.
Add the Cranberries:
Stir in some dried cranberries.
Those cranberries will break down in the balsamic vinegar and flavor the whole marinade.
Add in Chicken and Brussels Sprouts:
Add the chicken breasts and Brussels sprouts to the marinade, rolling everything around, and giving your chicken and sprouts a nice little marinade bath.
Marinate:
Tuck it all in nicely, cover it, and let it hang out in the fridge for at least a few hours.
After baking, the meal was such a hit that it became a regular in our dinner lineup. I was pleasantly surprised to find that it is as easy to prepare as it is tasty.
Serve it with Wheat Dinner Rolls, Air Fryer Baked Potatoes, or Skillet Green Beans for a tasty meal.
Make it a Freezer Meal
Freeze For Later: Complete recipe through Step 2. Pour all ingredients into a gallon-sized freezer bag or container with lid. Seal and freeze.
Prepare from Frozen: Thaw for 24-48 hours in the refrigerator. Cook according to the instructions in Step 4.
FAQs
Chicken is done when it has an internal temperature of 165 degrees. Use a meat thermometer.
If you don’t want the Brussels in the dish, would suggest making a sheet pan of Roasted Vegetables as a side instead.
They don’t get soggy but don’t expect them to be like Roasted Brussels Sprouts either.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cranberry Balsamic Chicken
This Cranberry Balsamic Chicken is super simple to make and full of flavor. The delicious combination of the tangy balsamic with the sweet maple syrup and cranberries will make this chicken dish a family favorite.
Ingredients
- 3/4 cup olive oil or avocado oil
- 1/3 cup balsamic vinegar
- 3 tablespoons maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste*
- 1/2 teaspoon pepper, plus more to taste*
- 3–4 boneless, skinless chicken breasts
- 1 1/2 cups (or more to your preference) Brussels sprouts, trimmed and cut in half
- 1 cup dried cranberries
*Original recipe called for 1/4 tsp salt and 1/4 tsp pepper, but updated on 4/14/22 after retesting.
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Instructions
Make It Now:
- Whisk together oil, balsamic vinegar, maple syrup, garlic, oregano, thyme, salt and pepper in a 9×13 inch baking dish.
- Add chicken, Brussels sprouts, and cranberries to the marinade, and mix until everything is evenly coated. (Freezing instructions begin here.)
- Cover dish and store in the refrigerator for a minimum of 1 hour.
- Bake uncovered at 375°F for 30 minutes (or until chicken reaches an internal temperature of 165°F or no longer has any pink inside). Taste and season with more salt and pepper as desired.
Freeze For Later: Complete recipe through Step 2. Pour all ingredients into a gallon-sized freezer bag or container with lid. Seal and freeze.
Prepare from Frozen: Thaw for 24-48 hours in the refrigerator. Cook according to the instructions in Step 4.
Notes/Tips
- If you don’t want Brussels Sprouts, consider making a side dish or Roasted Vegetables instead.
- Chicken thighs would also work.
About the Author
Alyssa is a former English teacher turned stay-at-home mama. She married her high school sweetheart and still thinks he’s dreamy. She likes to write about, talk about, make, and most importantly eat delicious, nourishing food.
Wayne L. Gordon says
I haven’t made this yet but I’m willing to be adventurous and try something completely new and out of the box.
Carla from Thriving Home says
This is one of my family’s favorites. I hope you like it as much as we do!
Kristin says
I rarely ever comment on recipes I try, but had to make an exception this time because this was AMAZING! The sweet & savory flavor components in this dish are so good! Loved the Brussels sprouts but hubby did not so next time I will try green beans or asparagus. Love that it’s freezer friendly, too! Will definitely make again. Thanks so much for this recipe!
Carla from Thriving Home says
Hi Kristin! This is one of my family’s favorite dishes as well. I’ve never thought to try a different veggie. Not all of us like Brussels Sprouts, but a few do, so I just usually steam broccoli or something for the others. I would love to know how it turns out if you do try green beans or asparagus! Thank you for taking the time to leave a review.