Cranberry Orange Chicken Breasts Recipe

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!

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

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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!