Description
This Balsamic Cranberry Chicken Bake is a flavorful and easy-to-make one-pan meal featuring juicy chicken breasts marinated in a tangy balsamic and maple syrup mixture with fresh cranberries, baked alongside tender baby potatoes. Perfect for a wholesome weeknight dinner that combines sweet, savory, and tart flavors in every bite.
Ingredients
Scale
Chicken and Marinade
- 4 8-ounce chicken breasts
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 cup fresh cranberries (frozen can be used)
Potatoes
- 1 1/2 pounds baby potatoes
Instructions
- Prepare the marinade: In a large ziplock bag or airtight container, combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Seal the bag or cover the container and shake well to mix all ingredients thoroughly.
- Marinate the chicken and cranberries: Add chicken breasts and cranberries to the marinade bag or container, seal or cover, and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse.
- Preheat the oven: Set your oven to 400ºF (204ºC) and lightly grease an 8×12 inch casserole dish to prevent sticking.
- Prepare the potatoes: Halve the baby potatoes and arrange them in a single layer at the bottom of the casserole dish, creating an even base layer.
- Assemble the bake: Pour the marinade mixture, including chicken breasts and cranberries, evenly over the potatoes, ensuring the chicken pieces lie flat without overlapping to promote even cooking.
- Bake the dish: Place the casserole dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165ºF (74ºC) and potatoes are tender. Serve immediately for best flavor.
Notes
- For best results, marinate chicken overnight to maximize flavor.
- Frozen cranberries can be used if fresh are unavailable; just rinse before use.
- Use a meat thermometer to ensure chicken is fully cooked for safety.
- Baby potatoes can be substituted with fingerlings or small Yukon gold potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
