Cranberry Chicken

I wish I had an enticing, mouth-watering photo to insert here. . .

Alas! I am not a food photographer and I didn’t think to take a picture until after we’d eaten the evidence.

You’re just going to have to take my word for it. The chicken recipe I’m about to share is bomb-diggity one of the tastiest chicken recipes I’ve ever made. (One of the prettiest as well.)

Cranberry Chicken

  • Servings: 4
  • Difficulty: so easy my 6 y/o granddaughter could do this with verbal instructions
  • Print


  • 4 chicken thighs, thawed
  • 1 can whole berry Cranberry sauce
  • 1 bottle BBQ sauce of your choice
  • Fresh or dried thyme — I’m not picky


Preheat the oven to 375. Place the chicken breasts in a circle, skin side up in a oven-safe baking dish. (I use my cast iron skillet.) Mix the Cranberry sauce with the BBQ sauce thoroughly. Pour evenly over the chicken breasts. Sprinkle with fresh or dried thyme. Add about 1/4 cup of water to the pan.

Bake 1 hr, 15 min.



1) obviously fresh thyme will add more flavor than dried but being a tired momma, in the middle of a move, I cared more about feeding everyone than a burst of flavor on the palate.

2) adding water to the pan will help prevent the sugar in the sauces from burning to the pan.

3) we served this with buttered carrots. However it would be good with rice, riced cauliflower, broccoli, or Brussel sprouts.

Sorry for the lack of a photo. But here’s a chicken, just to make you smile!

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