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  • Healthy Serving: Recipe Directory

  • Baked Chicken with Caramelized Onion, Cranberry and Dijon Mustard

  • Ingredients:  

    4-6 Boneless Skinless Chicken Breasts


    Marinate raw chicken in 1 tbsp extra virgin olive oil, ½ tsp red wine vinegar, a pinch kosher salt and a pinch of black pepper for about an hour.

    Bake in a baking pan for approximately 20 min at 350 degrees until chicken reaches a 165-degree internal temperature for 15 seconds.


    Cranberry Sauce:  

    2 tbsp olive oil

    2 each onions, sliced

    2 tbsp brown sugar

    1 tsp balsamic vinegar

    1 cup chicken broth

    2 tbsp dijon mustard

    1 can prepared whole berry cranberry sauce

    2 tbsp cornstarch

    1 cup of water


    In a thick bottomed sauce pan on medium heat, add olive oil and onions and cook until onions start to become translucent. Add brown sugar and balsamic vinegar and continue to cook on medium-low heat, stirring often until onions take a soft brown caramel color. Then add broth, mustard and cranberry sauce. Bring to a boil. When sauce boils, turn to a low simmer and mix cornstarch and water in a small bowl to form a slurry. Stir slurry into cranberry sauce. The sauce will become thick (it should coat the back of a spoon). Taste and adjust seasoning if needed. Ladle over chicken and enjoy with your favorite sides.

    This recipe is a favorite of Miriam Hospital patients and is prepared by Sodexo. For more recipes, please see our recipe directory.