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This baked Christmas chicken is an easy holiday dish that has chicken breasts baked in cranberry sauce, fresh orange zest, and rosemary.

baked Christmas chicken with cranberries and lemon slices on a plate with green beans

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Easy Christmas Dinner

This easy Christmas dinner is ready in under an hour. The tender chicken pairs perfectly with the glossy cranberry sauce, making a tart yet sweet dish.

The ingredients themselves create a beautiful presentation that is fit to be the centerpiece of any holiday dinner.

ingredients for the baked Christmas chicken

What You’ll Need For This Baked Christmas Chicken

4 boneless skinless chicken breasts, about 1½–2 pounds
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 (14-ounce) can whole berry cranberry sauce
⅓ cup fresh orange juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon fresh orange zest
1 teaspoon finely chopped fresh rosemary
1 cup fresh cranberries
1 orange, thinly sliced
1 tablespoon cornstarch
1 tablespoon cold water
Fresh rosemary sprigs, for garnish

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How To Make This Baked Christmas Chicken

Preheat the oven to 440 F and lightly grease a 9×13 baking dish.

Arrange the chicken breasts in a single layer in the dish.

Season the chicken with sale, black pepper, and garlic powder.

In a medium bowl, stir the whole berry cranberry sauce until it loosens.

Add the fresh orange juice, honey, Dijon mustard, and Worcestershire sauce. Whisk until combined.

Stir in the minced garlic, orange zest, and chopped rosemary.

a baking dish with cranberry sauce, chicken, and orange slices

Spoon the cranberry mixture over and around the chicken breasts, leaving some of the top of the chicken visible.

Scatter fresh cranberries around the chicken. Tuck in orange slices, keeping them partially exposed to allow for a nicer presentation.

Bake for 25 minutes. Do not cover. Remove from the over and spoon the sauce from the bottom of the pan over the chicken.

Bake for another 5-10 minutes, or until the thickest part of each chicken breast reaches an internal temperature of 165 F.

Spoon more of the cranberry glaze from the pan over the chicken.

Arrange the baked orange slices and cranberries around the chicken, garnish with fresh rosemary sprigs, and enjoy!

Important Recipe Notes

Whole chicken breasts make for the best presentation. Choose some that are similar in size so they cook evenly. You can also use boneless skinless chicken thighs – just adjust the baking time as necessary and cook to a safe internal temperature.

If the chicken breasts are very thick, pound the thickest part to even it out.

Don’t rely on the baking time. Since chicken breasts vary in size, an instant-read thermometer is the best way to ensure the chicken is cooked.

Whole cranberry sauce is essential to the texture and presentation.

Fresh orange juice and orange zest allow for a brighter flavor than bottled orange juice.

Do not skip the Dijon mustard or Worcestershire sauce as they keep the flavor balanced.

Frozen cranberries can replace fresh cranberries, Add them directly to the dish without thawing them.

For a more savory cranberry sauce, replace a portion of the orange juice with chicken broth.

Add 1/4 to 1/2 teaspoon of crushed red pepper flakes the the sauce for a subtle sweet and spicy flavor.

Sprinkle 1/2 cup of toasted chopped pecans over the finished chicken for an extra crunch.

Store the leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Freeze without the orange slices or fresh rosemary garnish. Reheat the chicken in a covered baking dish at 325 F until warmed. Spoon extra sauce over the chicken before reheating to keep it moist. If frozen, thaw in the fridge overnight before reheating.