Cranberry Balsamic Chicken

Balsamic Cranberry Chicken

This dried cranberry and balsamic glaze is perfect for perking up boneless chicken breasts! It easily takes them from ordinary to extraordinary.

The tangy sauce is made of dried cranberries, balsamic vinegar, a touch of honey, Worcestershire sauce, garlic and olive oil. It’s pulsed together in a food processor then briefly simmered in a small saucepan to reduce it down a little and develop its rich flavor along with its distinguishing dark color. You don’t want to cook it more than 10 minutes or the flavors will become too strong.

The glaze is brushed over chicken breasts that have been pounded thin, topped with a smattering of pine nuts and baked. It looks a little strange, this I know, but trust me when I say it doesn’t taste that way. The chicken remains juicy and tender under the sauce and the pine nuts give it a nice toasty crunch. It’s tart and a little sweet.

I made this twice in the past few weeks and am excited to try it again using turkey breasts. I know, I know, it’s April not November but when you discover a good thing you shouldn’t let it sit and idle. You know how some people celebrate Christmas in July? {That’s really a thing.}

I’ll have Thanksgiving in April. You’re invited.

Baked Balsamic Cranberry Chicken

Cranberry Balsamic Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 - 5 servings

Cranberry Balsamic Chicken

This dried cranberry and balsamic glaze is perfect for perking up boneless chicken breasts! It easily takes them from ordinary to extraordinary.


1/3 cup dried cranberries + 2 tablespoons for garnish
1/2 cup balsamic vinegar
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 clove garlic, peeled
coarse salt and fresh black pepper
1/4 cup olive oil
1 + 1/2 pounds boneless chicken breasts
a few tablespoons pine nuts or almonds


  1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
  2. Using a food processor pulse together the 1/3 cup cranberries, vinegar, honey, Worcestershire and garlic with a couple pinches of salt and pepper. Pulse in the olive oil.
  3. Pour the sauce into a small saucepan and bring to a simmer over medium-high heat, turn heat down and maintain a simmer, stirring often 8 - 10 minutes.
  4. Meanwhile, pound the chicken breasts out to an even thickness between sheets of saran wrap with a meat mallet or small frying pan. Season well with salt and pepper. Place in the pan.
  5. Let the sauce cool off to barely warm then spoon over the chicken and spread from edge to edge. Sprinkle with pine nuts and bake until cooked through 20 - 45 minutes, depending on their size. Internal temperature should reach 165 - 174 degrees F. on a meat thermometer.
  6. Garnish with the 2 tablespoon of cranberries and serve.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


  1. Mary Frances says

    I love balsamic! I’ve had cranberries in balsamic salad, but never as a main dish with chicken. What a delicious meal option! So colorful and rich!

  2. BeadedTail says

    I’m intrigued with the balsamic vinegar and honey mixed with cranberries! What a unique combination and I’m sure it’s delicious!

    Moon, hope you have a great Caturday tomorrow! Purrs, Angel & Isabella

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