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.

Yield: 4 servings (serving size: 1 chicken breast and 1/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 378
  • Fat: 3.1g
  • Saturated fat: 1.0g
  • Protein: 40.1g
  • Carbohydrate: 46.5g
  • Cholesterol: 101mg
  • Iron: 1.6mg
  • Sodium: 689mg
  • Calories from fat: 7%
  • Fiber: 1.9g
  • Calcium: 24mg


  • 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


  1. Preheat oven to 350°.
  2. Sprinkle chicken evenly with salt and pepper; coat with cooking spray.
  3. 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.
  4. 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.
  5. 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.
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