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Cranberry Orange Chicken Breasts

A delightful dish that combines the tangy flavor of cranberry sauce with the bright, fresh taste of orange, perfect for family meals or impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided (or avocado oil)
  • to taste Kosher salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 large orange, zested and squeezed (around 2/3 cup fresh orange juice)
  • 2 pieces shallots, finely chopped (or cooking onions)
  • 1 cup leftover cranberry sauce
  • to taste Freshly chopped parsley, to garnish (optional)

Method
 

Preparation
  1. Pound the chicken breasts to an even thickness.
  2. Rub them with 1 tablespoon of olive oil, and season with salt, pepper, garlic powder, oregano, and orange zest.
Cooking
  1. Heat a skillet over medium heat and drizzle in the remaining oil.
  2. Cook the chicken for 5-6 minutes on each side until browned and cooked through. Set the chicken aside.
  3. In the same skillet, sauté the shallots in the leftover oil until they turn golden.
  4. Stir in the orange juice and cook for 2-3 minutes.
  5. Add the cranberry sauce and stir well to combine.
  6. Return the chicken to the pan and spoon the sauce over it.
  7. Garnish with parsley if desired.

Notes

Pound the chicken breasts evenly for consistent cooking. Store leftovers in an airtight container for up to 3-4 days or freeze for up to a month. For added texture, consider topping with sliced almonds or walnuts.