This Balsamic Cranberry Chicken Bake is a perfect fall weeknight dinner. Juicy balsamic-marinated chicken with cranberries and baby potatoes makes a flavorful and filling meal.
Cranberries and chicken are one of my favorite combos, and this Balsamic Cranberry Chicken Bake is a simple, wholesome dish I developed after a few rounds of testing. It’s healthy, fast, and comes together with minimal hands-on time. The tangy balsamic marinade keeps the chicken juicy while the cranberries and baby potatoes soak up the sauce for a bright, cozy meal.
I originally adapted the balsamic vinaigrette from a roasted pear salad I made for Thanksgiving and realized the dressing worked beautifully as a marinade. From there I combined the chicken and cranberries in the same bag to marinate (almost a dump-and-bake approach), then poured everything over a single layer of halved baby potatoes. The result is an easy, one-dish dinner with plenty of flavor and very little fuss.
Baking concentrates the balsamic and maple notes, tenderizes the chicken, and cooks the potatoes through while the cranberries add bursts of tartness. This recipe is forgiving — frozen cranberries work fine, and you can adjust the maple or mustard to taste. If your grocery store chicken breasts are large, slice them horizontally to create even portions so everything cooks uniformly.
TIPS & TRICKS:
• Fresh cranberries are seasonal; use frozen if needed.
• Cut larger baby potatoes into quarters so they finish cooking at the same time as the chicken.
• If chicken breasts are extra large, slice them horizontally to create four even portions for more consistent cooking.
Balsamic Cranberry Chicken Bake
Juicy balsamic-marinated chicken with cranberries and baby potatoes.
5 minutes
35 minutes
1 hour
1 hour 40 minutes
Ingredients
- 4 8-ounce chicken breasts
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 cup fresh cranberries (frozen will work too)
- 1 1/2 pounds baby potatoes
Instructions
- In a large zip-top bag or airtight container combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Seal and shake to mix.
- Add the chicken breasts and cranberries to the marinade. Refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 400ºF and lightly grease an 8×12-inch casserole dish.
- Halve the baby potatoes and arrange them in a single layer in the casserole dish.
- Dump the contents of the marinade over the potatoes, spreading the chicken so the pieces are in a single layer and not overlapping.
- Bake 35–40 minutes, until the chicken reaches a safe internal temperature and the potatoes are tender. Serve immediately.
Nutrition Information:
Yield:
4
Amount Per Serving:
Calories: 602.81
Total Fat: 30.52g
Saturated Fat: 6.74g
Sodium: 143.4mg
Carbohydrates: 39.21g
Fiber: 5.06g
Sugar: 7.85g
Protein: 41.5g
Nutritional data is automated; final values depend on ingredients and any changes you make.
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Peace & Love
Lauren, The Schmidty Wife
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