Main Dish

Cranberry Orange Chicken Breasts Recipe

Cranberry Orange Chicken Breasts

You are going to love these amazing cranberry orange chicken breasts, it is juicy, tender, and full of flavors. The blend of bone-in chicken breasts with different spices and orange-cranberry pan sauce double the taste. Perfect chicken breasts recipe to try during the holiday season.

Ingredients for this Recipe:

  • 2 lbs. bone-in chicken breasts, with skin
  • 1/2 cup fresh (or frozen) cranberries
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp honey, preferably local
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1½ tsp fresh sage, chopped
  • 1½ tsp fresh thyme leaves
  • 2 tbsp coconut oil
  • Sea salt and black pepper, to taste

How to Make Cranberry Orange Chicken Breasts:

Step 1:

Place top oven rack in the center position and pre-heat oven to 400°F.

Step 2:

Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste.

Step 3:

Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.

Step 4:

While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan.

Step 5:

Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened around 4-5 minutes.

Step 6:

Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the preheated oven. Roast until the chicken is fully cooked through and the sauce is bubbly around 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F. (Internal temperature will continue to rise to 165°F as it rests.)

Step 7:

Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and Apple Butternut Squash Casserole or your choice of sides. Try this bone-in chicken breasts recipe and Enjoy!

Bone-in chicken breasts recipe

Other Chicken Recipes:

Butterflied chicken breasts recipe – Butterflied Chicken Breasts with Easy Glaze

Chicken tenders recipe – Paleo Tex-Mex Chicken Tenders

Creamy chicken recipe – Tuscan Creamy Chicken Breasts

Chicken lettuce wraps – Spicy Chicken Shawarma Lettuce Wraps

Cranberry Orange Chicken Breasts Recipe

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Dinner American
Serves: 5
Prep Time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes

Bone-in chicken breasts recipe with orange and cranberry sauce, juicy, super delicious, and full of flavors, a perfect holiday main dish that beautifully pairs with a wide variety of side dishes. Enjoy!

Ingredients

  • 2 lbs. bone-in chicken breasts, with skin
  • 1/2 cup fresh (or frozen) cranberries
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp honey, preferably local
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1½ tsp fresh sage, chopped
  • 1½ tsp fresh thyme leaves
  • 2 tbsp coconut oil
  • Sea salt and black pepper, to taste

Instructions

1

Place top oven rack in the center position and pre-heat oven to 400°F.

2

Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste.

3

Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.

4

While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan.

5

Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened around 4-5 minutes.

6

Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the preheated oven. Roast until the chicken is fully cooked through and the sauce is bubbly around 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F. (Internal temperature will continue to rise to 165°F as it rests.)

7

Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!

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