chicken and cranberry sauce recipe

Written ByJenny Smyth Posted on
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The Best chicken and cranberry sauce recipe

I’ve been making this chicken and cranberry sauce recipe for years, and it’s still one of my family’s favorites. It’s a perfect dish for any occasion, whether it’s a holiday gathering or just a weeknight dinner.

The combination of tender chicken and sweet-tart cranberry sauce is a match made in heaven. I love that this recipe is easy to make and can be customized to suit your taste preferences.

My kids adore helping me in the kitchen, and this recipe is a great way to get them involved with meal prep. The best part?

It’s relatively healthy, too – the cranberries provide a boost of antioxidants and fiber, while the chicken is lean protein. I’ve served this dish at family gatherings, potlucks, and even just a regular Tuesday night dinner.

It’s always a crowd-pleaser! My kids love helping me make the cranberry sauce from scratch, using fresh or frozen cranberries depending on what’s available.

They’re always excited to taste the final product, and it’s become a fun tradition for us to enjoy together as a family. This recipe has been passed down through generations in my family, and I’m so glad I can share it with you now.

Chicken and Cranberry Sauce

4.8 from 1873 votes

A savory and sweet dish featuring tender chicken breasts topped with a tangy homemade cranberry sauce. This recipe is perfect for a quick weeknight dinner or a festive holiday meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Cranberry Sauce

1 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup honey
1 tablespoon balsamic vinegar
1 teaspoon orange zest
1/4 teaspoon ground cinnamon

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the cranberries, orange juice, honey, balsamic vinegar, orange zest, and cinnamon.
2Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10 to 12 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened slightly.
3Remove from heat and set aside.
4Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
5Heat the olive oil in a large skillet over medium-high heat until it shimmers.
6Place the chicken breasts in the skillet and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and the outside is golden brown.
7Transfer the cooked chicken to a serving platter and let it rest for 3 minutes.
8Spoon the warm cranberry sauce over the chicken, ensuring each breast is evenly coated.
9Serve immediately with your choice of sides, such as roasted vegetables or rice.

🔧Equipment

Medium saucepan
Large skillet
Meat thermometer
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 680mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 38g

📝Notes

For a thicker sauce, simmer an additional 2 to 3 minutes. If using dried cranberries, increase the orange juice to 3/4 cup and cook until softened.

Watch Video Of How Chicken and Cranberry Sauce Works

This chicken and cranberry sauce recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a weeknight dinner. It’s easy to make ahead of time and can be reheated as needed.

One of my favorite things about this recipe is that it stores well in the fridge or freezer for later use. When reheating, I like to serve it over mashed potatoes or rice for an extra-special treat.

❓ Frequently Asked Questions About Chicken and Cranberry Sauce

Q: What type of chicken should I use for this recipe?

This recipe works well with boneless, skinless chicken breasts or thighs – whatever you prefer!

Q: Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries if that’s what’s available. Just thaw them first and pat dry with paper towels before using.

Q: How long does this recipe take to prepare?

This recipe is quick and easy to make – about 30 minutes from start to finish.

Q: Can I make the cranberry sauce ahead of time?

Yes, you can make the cranberry sauce up to 24 hours in advance. Store it in an airtight container in the fridge until ready to use.

Q: What if I don’t have any fresh herbs like thyme or rosemary?

No worries! You can omit the fresh herbs or substitute with dried ones if that’s what you have on hand.

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