Cranberry-Orange Chicken

Although we often use boneless chicken breasts in our recipes, purchasing "bone-in" chicken has its benefits as well. It's a good choice when baking-the bones make the meat more flavorful and moist.


4 servings (serving size: 1 chicken breast and 1/4 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 8 Minutes

Nutritional Information

Calories 378
Fat 3.1 g
Satfat 1.0 g
Protein 40.1 g
Carbohydrate 46.5 g
Cholesterol 101 mg
Iron 1.6 mg
Sodium 689 mg
Caloriesfromfat 7 %
Fiber 1.9 g
Calcium 24 mg


4 (8-ounce) skinless, bone-in chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 (16-ounce) can whole-berry cranberry sauce
1 teaspoon grated orange rind
1/4 cup fresh orange juice
3 tablespoons low-sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon butter, melted
2 teaspoons cornstarch


Preheat oven to 350°.

Sprinkle chicken evenly with salt and pepper; coat with cooking spray.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, meat side down, to pan; cook 5 minutes or until browned. Transfer chicken to a 13 x 9- inch baking dish coated with cooking spray.

Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended. Pour evenly over chicken. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done. Transfer chicken to a serving platter, reserving drippings; keep warm.

Whisk together drippings and cornstarch in a small saucepan. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick. Serve over chicken.