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Chicken Breasts with Cranberries and Orange

This bright-tasting main dish is a fantastic way to use Thanksgiving's extra cranberry sauce.
Serves: 2
Prep Time: 15 min
Cook Time: 20 min

Ingredients

2 boneless, skinless chicken breasts
¼ cup low-sodium chicken broth
1 tbsp orange zest
½ tsp thyme, dried
½ cup frozen orange juice concentrate, thawed
¾ cups cranberry sauce, jellied
1 tbsp olive oil
1 tbsp cornstarch

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Heat oil in skillet over medium high heat.

  2. Add chicken breasts and brown on both sides.

  3. Reduce heat to medium or medium low and add chicken broth, orange juice, orange zest, and thyme. Cover and cook until chicken is thoroughly cooked and the chicken reaches an internal temperature of 165°F (74°C).

  4. Remove chicken from pan and cover on plate to keep warm.

  5. Continue cooking sauce in skillet. Add cranberry sauce and mix into liquid with a whisk. Add cornstarch and mix with whisk. Once sauce has thickened, remove from heat. Serve chicken with sauce spooned on.

Helpful Tip

Add a little extra cornstarch if you need to thicken sauce even more. Serve remaining sauce in a sauceboat.

Nutrition Info

Per 485 g serving Amount
Calories650
Protein63 g
Fat11 g
Saturated Fat2 g
Carbohydrate71 g
Fibre3 g
Sugar52 g
Cholesterol155 mg
Sodium180 mg
Per 485 g serving % Daily Value
Potassium37
Calcium4
Iron10
Vitamin A6
Vitamin C190
Vitamin B688
Vitamin B1252
Folate56
Zinc26