Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
In a medium mixing bowl mix together the 1 (14 oz. can) whole berry cranberry sauce, ¼ cup olive oil, 3 tablespoons apple cider vinegar, 3 cloves garlic, 2 tablespoons dried minced onion, 2 tablespoons light brown sugar, ½ teaspoon dried parsley flakes, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon ground black pepper.
Place the 4 chicken breasts in a single layer in the prepared baking dish.
Pour the cranberry sauce mixture evenly over the chicken.
Bake for 45 minutes, until the sauce is bubbly and the chicken has reached an internal temperature of 165°F.
Spoon the sauce over the chicken and sprinkle with fresh parsley. Serve over cooked rice .