This Thanksgiving Chicken Breast recipe is everything you love about Thanksgiving dinner, made simpler. The chicken turns out juicy and flavor-packed, with rosemary, garlic, and cranberries adding the perfect balance of savory and sweet. It makes a stunning main dish for a smaller gathering when you want all the taste of the feast without roasting an entire turkey.
This recipe has all the comfort of a traditional Thanksgiving dinner without all the extra work. There’s no brining, no stuffing, no endless carving – just a quick season, sear, and bake. The chicken turns out tender and flavorful, soaking up all that rosemary, garlic, and cranberry goodness for a festive main dish that feels special but couldn’t be easier.
❤️ Why you will love this recipe
- Effortless: All the flavor of a holiday roast without the all-day commitment.
- Quick: It comes together in about 30 minutes from start to finish.
- Tender: Juicy, perfectly cooked chicken breast every single time.
- Perfect size: Ideal for a smaller Thanksgiving dinner or a cozy wee holiday meal.
- Foolproof: Simple ingredients and easy steps for perfect results.
🗝️ Key Ingredients & Substitutions
- Chicken breasts: I use boneless, skinless chicken breasts for easy prep and quick cooking. Bone-in or skin-on will work too, just add a little extra cook time.
- Olive oil: Helps sear the chicken to a golden brown and keeps it moist in the oven. Butter can be used instead for a richer flavor.
- Garlic: Fresh minced garlic adds depth and warmth. Garlic powder works in a pinch if that’s what you have.
- Cranberries: Fresh or frozen cranberries both work beautifully. Dried cranberries can be used but skip the honey or your sauce may turn too sweet.
- Rosemary: Fresh sprigs bring that wonderful holiday aroma. Dried rosemary or thyme are great backups.
- White wine: Adds brightness and depth to the sauce. You can use chicken broth or a splash of apple cider vinegar instead if you prefer not to cook with wine.
- Honey: Balances the tartness of the cranberries. Maple syrup is a lovely swap if you want a deeper flavor.
- Seasoning blend: A simple mix of salt, black pepper, onion powder, and chili powder gives the chicken a gentle warmth without overpowering it.
🥣 How to make Thanksgiving chicken
1. Preheat the oven: Preheat the oven to 180°C (360°F).
2. Heat the skillet: Heat an oven-safe skillet on the stove over a high temperature with olive oil. I used a cast iron skillet as it gives a great sear and is perfect for baking in the oven.
3. Pat the chicken dry: Use paper towels to remove any moisture so the chicken sears properly.
4. Season and sear: Mix the salt, pepper, onion powder, and chili powder together in a bowl and sprinkle half of the seasoning over the chicken breasts. Using a pair of tongs or a fork, carefully add the chicken breasts to the skillet and spread them out evenly in a single layer.
5. Turn: After 4 minutes, turn the chicken over and season the other side.
6. Add the other ingredients: Mix the white wine and honey together and add it to the skillet along with the garlic, cranberries, and rosemary.
7. Bake: Bake chicken breast for 25-30 minutes, until they are heated through.
8. Test: Make sure the chicken is cooked properly, particularly in the thickest part of the meat. Ideally, stick a meat thermometer into the meat. If It reaches 165°F it is ready. An instant-read thermometer is the easiest to use but I have a dial one that works well too.
9. Let the chicken rest: For best results, rest the boneless chicken breasts for 5 minutes before serving. This step is crucial to locking in the delicious juices to make the juiciest chicken breasts.
10. Serve: Serve the chicken with any extra jus from the pan, along with your favorite side dishes. I’ve listed my favorites below!
🪄 Recipe Notes & Tips
- Check the temperature: The easiest way to know your chicken is done is by using an instant-read thermometer. It should reach 165°F in the thickest part.
- Even cooking: If some of your chicken breasts are thicker than others, give them a few taps with a meat mallet or rolling pin so they cook evenly.
- Make a quick gravy: Strain the pan juices, add a little chicken broth, and thicken with a cornstarch slurry for an easy, flavorful gravy.
- From frozen: You can bake straight from frozen – just skip the sear, cover with foil for 25 minutes, then uncover and bake another 25 minutes.
- Rest before serving: Letting the chicken rest helps keep it tender and juicy, so don’t skip this part.
🫙 Storage Instructions
- Store: Keep any leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm it in the oven or microwave until piping hot. If reheating in the oven, cover the dish with foil and add a splash of water to keep the meat tender.
- Freeze: You can freeze cooked chicken breasts for up to 3 months. Let them cool completely first, then wrap tightly before freezing.
- Use leftovers: Slice the chicken for sandwiches, add it to grain bowls, or toss it into a quick casserole the next day.
✨ Variations
- Herb lovers: Add fresh thyme and sage along with the rosemary for that traditional Thanksgiving flavor.
- Citrus flair: Stir in a splash of orange juice or a little zest to brighten up the sauce.
- Caramel notes: Try making it with brown sugar instead of honey for a deeper, more rounded sweetness.
- Spiced up: Add a pinch of paprika or cayenne for a subtle kick that complements the herbs.
- Cranberry reduction: Let the pan juices simmer a few extra minutes after baking to thicken and intensify the flavor.
- Buttery finish: Swirl a pat of butter into the sauce before serving to make it extra smooth and rich.
- Savory gravy: Strain the pan juices, add 1 to 2 cups of chicken stock, and whisk in a cornstarch slurry over medium heat until thickened.
🍽️ What to serve with Thanksgiving chicken
- Potatoes: Dairy-Free Whole30 Mashed Potatoes, Air Fryer Diced Potatoes, or Gluten-Free Scalloped Potatoes all pair beautifully with the cranberry-rosemary sauce.
- Vegetables: Try Air Fryer Brussels Sprouts with Bacon, 4 Ingredient Parsnip Puree, or Air Fryer Carrots for a classic Thanksgiving spread.
- Casseroles: My Cheesy Green Bean Casserole or Sweet Potato and Apple Casserole rounds out the meal perfectly.
- Bread: Warm dinner rolls, Gluten-Free Cornbread, or homemade Cottage Cheese Bread are great for soaking up the pan juices.
- Salads: Roast Pumpkin Salad with arugula, feta, and pumpkin seeds adds a bright, fresh contrast to the warm, savory chicken.
- More: If you’re looking for even more Thanksgiving side dish ideas, check out my post of 64 Kid-Friendly Thanksgiving Side dishes (perfect for picky eaters!).
❓ Frequently asked questions
Yes, absolutely. You can sear the chicken and prep the sauce earlier in the day, then pop the skillet in the fridge. When you’re about an hour from dinner, just bake it and serve. The flavors actually get even better as they sit.
Don’t overbake it, and let it rest for a few minutes before slicing. That’s the secret to juicy, tender chicken every single time.
Definitely. Double the ingredients, keep the method the same, and use a large baking dish instead of a skillet so the chicken cooks evenly.
Yes, it is! Just make sure to use a gluten-free chicken stock if you’re turning the pan juices into gravy.
A dry white wine like Chardonnay or Sauvignon Blanc is perfect. Nothing fancy needed, just something you’d enjoy with dinner (or, if we’re being real, while you’re cooking it).
😋 More holiday recipes you will love
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📖 Recipe
Thanksgiving Chicken Breast Recipe
Ingredients
- 2 tablespoons olive oil
- 4-6 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2 cup dry white wine I used a chardonnay
- 2 teaspoons honey
- 3 cloves garlic minced
- 1/2 cup cranberries fresh or frozen
- 3 sprigs fresh rosemary or 1-2 tsp dried
Instructions
- Preheat the oven to 180 degrees C/ 360 degrees F.
- Heat an oven-safe skillet on the stove over a high temperature with olive oil. I used a cast iron skillet as it gives a great sear and is perfect for baking in the oven.2 tablespoons olive oil
- Pat the chicken dry with paper towels.4-6 boneless skinless chicken breasts
- Mix the salt, pepper, onion powder, and chili powder together in a bowl and sprinkle half of the seasoning over one side of the chicken breasts. Using a pair of tongs or a fork, carefully add the chicken breasts to the skillet and spread them out evenly in a single layer.1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon chili powder
- After 4 minutes, turn the chicken over and season the other side with the rest of the seasoning.
- Mix the white wine and honey together and add them to the skillet along with the garlic, cranberries, and rosemary.3 cloves garlic, 1/2 cup cranberries, 3 sprigs fresh rosemary, 1/2 cup dry white wine, 2 teaspoons honey
- Bake chicken breast for 25-30 minutes, until they are heated through.
- Make sure the chicken is cooked properly, particularly in the thickest part of the meat. Stick a meat thermometer into the meat. If It reaches 165°F it is ready. An instant-read thermometer is the easiest to use but I have a dial one that works well too.
- For best results, rest the boneless chicken breasts for 5 minutes before serving. This step is crucial to locking in the delicious juices to make the juiciest chicken breasts.
- Serve the chicken along with any extra jus with your favorite side dishes. I've listed my favorites in the post above!
Notes
- Check the temperature: The easiest way to know your chicken is done is by using an instant-read thermometer. It should reach 165°F in the thickest part.
- Even cooking: If some of your chicken breasts are thicker than others, give them a few taps with a meat mallet or rolling pin so they cook evenly.
- Make a quick gravy: Strain the pan juices, add a little chicken broth, and thicken with a cornstarch slurry for an easy, flavorful gravy.
- From frozen: You can bake straight from frozen – just skip the sear, cover with foil for 25 minutes, then uncover and bake another 25 minutes.
- Rest before serving: Letting the chicken rest helps keep it tender and juicy, so don’t skip this part.
STORAGE INSTRUCTIONS
- Store: Keep any leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm it in the oven or microwave until piping hot. If reheating in the oven, cover the dish with foil and add a splash of water to keep the meat tender.
- Freeze: You can freeze cooked chicken breasts for up to 3 months. Let them cool completely first, then wrap tightly before freezing.
- Use leftovers: Slice the chicken for sandwiches, add it to grain bowls, or toss it into a quick casserole the next day.
Hello I was wondering how much rosemary? And fresh or dry? It doesn’t say
Hi there,
I added 3 sprigs of fresh rosemary, so 2-3 sprigs are ideal. If you’re using dried rosemary I’d use around 2 teaspoons. Thanks for letting me know, I’ve updated the recipe now =]
Best,
Bethany