Cranberry Rosemary One Pan Chicken

Cranberry Rosemary One Pan Chicken


  • 1/2 cup fresh cranberries
  • 2 tbsp walnut oil can sub olive oil but I prefer the walnut flavor
  • 2 tbsp coconut aminos
  • 2 tbsp maple syrup
  • 3 cloves garlic
  • 1 tsp fresh rosemary leaves
  • 1/4 cup dry white wine

Ingredients for the chicken

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp walnut oil
  • 1/2 cup fresh cranberries
  • 4 springs rosemary removed from stem


  • Add all marinade ingredients to a high powered blender and process until smooth.
  • Drizzle 1 tbsp of oil in the bottom of baking dish and spread. Place chicken in the dish and pour the marinade on top. Place in the fridge for at least 30 minutes. About 15 minutes before baking, remove from fridge and let stand at room temperature.
  • Preheat oven to 375F. Add remaining cranberries and rosemary (removed from the hard stem). Bake for 22 minutes and remove from oven.
  • Raise oven temperature to Broil. Once heated, place chicken back in oven and broil for about 5 minutes, until golden brown. Garnish with fresh rosemary and serve warm.

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