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–+ servings
Bertha Jones

Cranberry Orange Chicken

A delightful dish that balances sweetness and tanginess with juicy chicken breasts enveloped in a vibrant sauce made from fresh cranberries and zesty orange juice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh cranberries Can substitute with thawed frozen cranberries.
  • 1 cup orange juice
  • 1/4 cup honey Can substitute with maple syrup.
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Orange zest for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together the orange juice, honey, olive oil, salt, pepper, garlic powder, and onion powder until well combined.
  3. Place the chicken breasts in a baking dish, then pour the cranberry mixture over the top, ensuring each piece is coated.
  4. Scatter the fresh cranberries around the seasoned chicken breasts for an added burst of flavor.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is fully cooked and no longer pink inside.
  2. Before serving, garnish with orange zest to enhance the dish's aroma and zestiness. Enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 250mgFiber: 2gSugar: 12g

Notes

To keep leftovers fresh, store your Cranberry Orange Chicken in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze the chicken in the sauce after fully cooling. Reheat gently, adding a splash of orange juice to maintain moisture. For best results, pound chicken breasts to an even thickness and adjust honey to taste if cranberries are tart.

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