Introduction

This cranberry glazed chicken with carrots and sweet potatoes is a vibrant, comforting dish perfect for any night of the week. The tart cranberry glaze adds a delightful sweetness that complements the roasted vegetables and tender chicken beautifully.

The image shows a white plate with five golden brown chicken breasts arranged in two rows. Each chicken piece has a shiny glaze with small dark specks of seasoning and is topped with bright red cranberries and green parsley flakes. Behind the chicken, there are small cubes of orange sweet potatoes in a neat pile. The plate is set on a white marbled surface with a blurry green background, giving a fresh and appetizing feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 cups carrots, peeled and cut into sticks
2 cups sweet potatoes, peeled and cubed
1 cup fresh or frozen cranberries
¼ cup honey or maple syrup
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Place the carrots and sweet potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, paprika, salt, and pepper, and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
Step 3: In a small saucepan, combine cranberries, honey or maple syrup, balsamic vinegar, and Dijon mustard. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glaze. Remove from heat and set aside.
Step 4: Pat the chicken breasts dry with paper towels. Rub with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece.
Step 5: Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side.
Step 6: Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 7: Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle with any remaining cranberry glaze and garnish with fresh parsley. Serve immediately for the best flavor.

Tips & Variations

For extra flavor, marinate the chicken in half of the cranberry glaze for 30 minutes before roasting.
Swap sweet potatoes for butternut squash or regular potatoes for a different twist.
Add a pinch of cinnamon or ground ginger to the cranberry glaze for a warm, spicy note.
Use fresh cranberries if available, but frozen work just as well and save prep time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the chicken’s juiciness and glaze flavor. Avoid overheating to prevent drying out the chicken.

How to Serve

A white plate holds a single grilled chicken breast covered with a shiny glaze, speckled with black pepper and garnished with several dark red cranberries evenly scattered on top, giving a rich and juicy look. Behind the chicken, there is a layer of cubed sweet potatoes cooked to a soft orange color, showing a slightly glossy surface and sprinkled with finely chopped green herbs. The background is a white marbled texture that highlights the colors of the food. The image captures the dish closely, showing the textures of the grilled meat and the tender vegetable cubes clearly, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts before cooking to ensure even roasting and proper food safety.

Is it possible to make this recipe gluten-free?

Absolutely. All ingredients listed are naturally gluten-free. Just confirm that your Dijon mustard and any store-bought ingredients have no hidden gluten.