This Orange Cranberry Baked Chicken & Rice is made in entirely in the oven in just one pan! This juicy, tangy chicken with tart cranberries and fluffy rice is healthy, delicious and perfect for any occasion!
Marinate the chicken: Add the chicken to a large zip-closure bag or large mixing bowl. Pour the marinade over the chicken, tossing to evenly coat the chicken. Transfer the chicken to the refrigerator and allow to marinate for at least 30 minutes, or up to overnight.
Preheat oven to 350 degrees F. Lightly grease a large (10x13-inch) baking dish.
Bake the onions and garlic: Add the onions and minced garlic to the prepared baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until onions are softened and translucent in color.
Add rice and liquid: Remove baking dish from the oven and add the rice. Stir to combine. Pour the broth, water and wine evenly over the rice. Remove the chicken from the marinade and place on top of the rice.
Cover and bake: Cover the baking dish with foil and bake for 35 minutes.
Meanwhile marinate cranberries: In a small bowl, toss together the cranberries, sugar and balsamic. Set aside
Remove foil and add cranberries: Remove foil from baking dish and spray the top of the chicken with cooking spray. Use a slotted spoon to sprinkle cranberries over the chicken. Return to the oven and continue to bake (uncovered) for 22-28 minutes or until the liquid is absorbed. (OPTIONAL – Switch oven to broil during the last 3-4 minutes of baking. Making sure to watch the chicken closely to prevent burning.). Remove from oven and let cool for 5 minutes.
To serve: Transfer chicken to serving plates and use a fork to fluff rice in baking dish before serving. Garnish as desired and serve. Enjoy!
Recipe Serves: 4-6 people
Nutritional Information is an approximation and based upon 6 servings.