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top view of a black skillet that has 4 cooked chicken breasts in an orange cranberry sauce with orange slice garnishes around the chicken
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Cranberry Orange Chicken Breasts

This Cranberry Orange Chicken breast recipe is an incredibly flavorful dish that’s perfect for the holiday season! With bright citrus flavor, tart cranberries, and savory seasonings, you will love this quick and easy chicken recipe.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Calorie
Skill Level: Intermediate
Servings: 4 servings
Author: Rena

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil divided, or avocado oil
  • Kosher salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 large orange zested and squeezed (around 2/3 cup fresh orange juice)
  • 2 shallots finely chopped, or cooking onions
  • 1 cup leftover cranberry sauce homemade or store-bought is fine

Optional:

  • freshly chopped parsley to garnish

Instructions

  • Pound the 4 boneless skinless chicken breasts to an even thickness, then rub with 1 tbsp of the 2 tablespoons olive oil , Kosher salt and pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 tbsp orange zest.
    Seasoned chicken breast in a bowl.
  • Heat a large skillet over medium heat and drizzle with the remaining tbsp of oil. Cook the chicken for 5-6 minutes per side, or until cooked through and browned. Set aside.
    Searing chicken breast in a black pan.
  • Sauté the 2 shallots (cooking onions) in the oil left in the pan until golden, then stir in the orange juice from the 1 large orange.
    Adding cranberry sauce to an orange sauce in a pan.
  • Cook the juice, deglazing the pan, for 2-3 minutes, then add the 1 cup leftover cranberry sauce and stir to combine.
  • Return the chicken to the pan and spoon the cranberry sauce over it. Garnish with freshly chopped parsley, if desired.
    Chicken breasts cooked in a pan with cranberry sauce and oranges.

Notes

  • Refrigerate: Ensure the dish has cooled completely, then transfer the chicken and sauce into an airtight container. It can be stored in the fridge for 3 to 4 days.
  • Freeze: Completely cooled leftovers can be frozen for later. Transfer to an airtight freezer-safe storage container for up to 3 months. 
  • Reheat: Let the chicken and sauce thaw in the fridge overnight before reheating. Set the oven to 350°F and place everything in a baking dish. Warm to the desired temperature. You could also heat individual servings in a microwave.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 37g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 718mg | Potassium: 578mg | Fiber: 3g | Sugar: 28g | Vitamin A: 176IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1mg