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The crisp air of autumn brings with it a bounty of flavors that can transform any meal into a warm and inviting experience. One such dish that perfectly encapsulates the essence of the season is the Cranberry Warm-Spun Autumn Chicken Bake. This delightful recipe combines tender chicken breasts with the tartness of fresh cranberries and the earthy notes of herbs and spices, making it a wholesome dish for family gatherings or cozy evenings at home.

Cranberry Warm-Spun Autumn Chicken Bake

A cozy and flavorful chicken bake with cranberries, quinoa, and spinach, perfect for autumn.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course main dish
Cuisine American
Servings 5

Ingredients
  

  • 4.0 pieces boneless, skinless chicken breasts
  • 1.0 cup fresh cranberries
  • 1.0 medium onion, finely chopped
  • 2.0 cloves garlic, minced
  • 1.0 cup apple cider
  • 1.0 tablespoon olive oil
  • 1.0 teaspoon dried thyme
  • 1.0 teaspoon dried rosemary
  • 1.0 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • None to taste salt and black pepper
  • 1.0 cup shredded sharp cheddar cheese
  • 1.0 cup pecans, chopped
  • 4.0 cups baby spinach
  • 1.0 cup quinoa, rinsed
  • 2.0 cups chicken broth
  • None optional fresh parsley for garnish

Instructions
 

  • In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
  • In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. Remove from skillet and slice into thick strips. Set aside.
  • In the same skillet, add chopped onion and cook until it turns translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
  • Add fresh cranberries to the skillet along with apple cider, thyme, rosemary, cinnamon, and nutmeg. Stir and let the mixture simmer for about 5-10 minutes until the cranberries burst and create a thick sauce. Season with salt and pepper to taste.
  • In a large baking dish, layer the cooked quinoa on the bottom. Top with the sautéed spinach, followed by the sliced chicken. Pour the cranberry sauce evenly over the chicken. Sprinkle the shredded cheddar cheese and chopped pecans over the top.
  • Preheat your oven to 375. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy the cozy flavors of autumn!

Notes

Fresh parsley is optional for garnish.
Keyword autumn, bake, chicken, cranberry