Best 7 Hoisin And Cranberry Roasted Chicken Breast Recipes

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When it comes to creating a delectable and flavorful dish, hoisin and cranberry roasted chicken breast emerges as an exceptional choice. This tantalizing combination of sweet, tangy, and savory flavors captivates the senses and promises to leave a lasting impression. With its tender and juicy chicken breast coated in a delectable glaze made from hoisin sauce and cranberries, this recipe elevates the ordinary into an extraordinary culinary experience. Whether you're hosting a special occasion or simply seeking a memorable meal, hoisin and cranberry roasted chicken breast stands ready to impress.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-BALSAMIC CHICKEN THIGHS



Cranberry-Balsamic Chicken Thighs image

To round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.

Provided by Carolyn Malcoun

Categories     5-Ingredient Chicken Recipes

Time 25m

Number Of Ingredients 8

4 bone-in chicken thighs (about 1 1/2 pounds)
½ teaspoon salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ cups cranberries, thawed if frozen
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon chopped fresh thyme, plus more for garnish

Steps:

  • Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
  • Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
  • Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 16 g, Cholesterol 80.4 mg, Fat 17.7 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 363.5 mg, Sugar 12.6 g

CHICKEN WITH CRANBERRY-HOISIN SAUCE



Chicken with Cranberry-Hoisin Sauce image

"My husband and I have high cholesterol, so I've been trying to lighten recipes to meet our needs," explains Mary Lou Foley of London, Ontario. "This main course is so good, even my two small grandsons come back for more!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
SAUCE:
1 can (20 ounces) unsweetened pineapple tidbits
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/4 cup dried cranberries

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°:. Remove and keep warm., Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use). In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce and reserved pineapple juice. , Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

HOISIN-GLAZED ROAST CHICKEN



Hoisin-Glazed Roast Chicken image

Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.

Provided by Food Network Kitchen

Time 1h15m

Yield 6-8

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons peanut oil
1 star anise pod, broken into points
1/2 teaspoon Szechuan peppercorns, crushed with a knife
2 tablespoons chopped fresh cilantro (stems and leaves)
3 scallions, finely chopped
3 cloves garlic, coarsely chopped
2 quartered chickens (3 to 3 1/2 pounds each)

Steps:

  • Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
  • Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
  • Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE



Pan-Fried Chicken with Hoisin Cranberry Sauce image

No need for sides-this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 20

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
2 tablespoons olive oil
SAUCE:
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup hoisin sauce
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
COUSCOUS:
1 medium zucchini, chopped
2 teaspoons olive oil
1-1/4 cups water
2 teaspoons hoisin sauce
1 package (5.8 ounces) roasted garlic and olive oil couscous

Steps:

  • Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.

Nutrition Facts : Calories 695 calories, Fat 18g fat (3g saturated fat), Cholesterol 169mg cholesterol, Sodium 1215mg sodium, Carbohydrate 88g carbohydrate (33g sugars, Fiber 4g fiber), Protein 46g protein.

CHICKEN WITH CRANBERRY-HOISIN SAUCE



Chicken With Cranberry-Hoisin Sauce image

From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.

Provided by Shelby Jo

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 oz. each)
1 teaspoon canola oil
1 (14 ounce) can unsweetened pineapple tidbits
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/4 cup dried cranberries

Steps:

  • In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
  • In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
  • Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
  • In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
  • Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts : Calories 211, Fat 2.6, SaturatedFat 0.5, Cholesterol 68.7, Sodium 611.1, Carbohydrate 17.1, Fiber 1.2, Sugar 10.3, Protein 28.7

CRANBERRY CHICKEN I



Cranberry Chicken I image

This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breasts
1 ½ (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing

Steps:

  • Place the chicken breasts in a glass or non-reactive baking dish.
  • Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
  • Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g

HOISIN BAKED CHICKEN



Hoisin Baked Chicken image

Make and share this Hoisin Baked Chicken recipe from Food.com.

Provided by Redsie

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 (1/2 lb) chicken legs (about 2 lb/1 kg)
1/2 cup hoisin sauce
2 tablespoons ketchup
3 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon Chinese five spice powder

Steps:

  • Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
  • Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken.
  • Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.

Nutrition Facts : Calories 510.9, Fat 28.6, SaturatedFat 7.9, Cholesterol 189.4, Sodium 1282.8, Carbohydrate 17.2, Fiber 1, Sugar 10.6, Protein 43.5

Tips:

  • Choose the right chicken breasts: Look for boneless, skinless chicken breasts that are about the same size so they cook evenly.
  • Make sure the chicken is cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
  • Don't overcrowd the baking dish: Make sure there is enough space between the chicken breasts so that they can cook evenly.
  • Roast the chicken at a high temperature: This will help to create a crispy outer crust and juicy interior.
  • Baste the chicken with the hoisin-cranberry sauce: This will help to keep the chicken moist and flavorful.
  • Garnish the chicken with fresh herbs: This will add a pop of color and flavor to the dish.

Conclusion:

Hoisin and cranberry roasted chicken breast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The hoisin sauce and cranberry sauce combine to create a sweet and savory flavor that is sure to please everyone at the table. Serve this dish with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

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