🍗 Baked Chicken Breasts with Cranberry Pecan Topping.

📝 Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme (or Italian seasoning)

For the Cranberry Pecan Topping:

• ¾ cup dried cranberries

• ½ cup chopped pecans

• 2 tablespoons honey (or maple syrup)

• 1 tablespoon Dijon mustard

• 1 tablespoon melted butter

• 1 teaspoon orange zest (optional, but recommended)

• 1 tablespoon fresh chopped parsley (for garnish)

🔪 Instructions

1️⃣ Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.

2️⃣ Season the Chicken

Pat chicken breasts dry with paper towels.
Rub with olive oil, then season both sides with salt, pepper, garlic powder, and thyme.

3️⃣ Prepare the Topping

In a small bowl, mix:

• Dried cranberries

• Chopped pecans

• Honey

• Dijon mustard

• Melted butter

• Orange zest

Stir until well combined.

4️⃣ Assemble

Place chicken breasts in the baking dish.
Spoon the cranberry pecan mixture evenly over each breast.

5️⃣ Bake

Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

If desired, broil for the last 2–3 minutes for a slightly crisp topping.

6️⃣ Rest & Garnish

Let chicken rest for 5 minutes.
Sprinkle with fresh parsley and serve.

🍽 Serving Suggestions

• Roasted Brussels sprouts

• Garlic mashed potatoes

• Wild rice or quinoa

• Simple arugula salad

❓ Q & A

Q1: Can I use fresh cranberries instead of dried?

Yes! Chop them slightly and mix with 1–2 extra teaspoons of honey since fresh cranberries are tart.

Q2: How do I keep chicken breasts from drying out?

• Don’t overbake. Use a meat thermometer.

• Pound thicker breasts to even thickness.

• Let them rest before slicing.

Q3: Can I make this ahead of time?

Yes. Assemble the chicken with topping, cover, and refrigerate up to 24 hours before baking.

Q4: Can I use bone-in chicken?

Absolutely. Increase baking time to about 35–45 minutes depending on size. Always check for 165°F internal temperature.

Q5: Is this recipe freezer-friendly?

Yes. Bake first, cool completely, then freeze in an airtight container up to 3 months.

Q6: What can I substitute for pecans?

Walnuts, sliced almonds, or even pumpkin seeds work well.

Q7: How can I make it dairy-free?

Simply replace butter with olive oil or a plant-based butter alternative.