Orange-Cranberry Chicken Breasts Recipe


Orange-Cranberry Chicken Breasts Recipe

Orange-Cranberry Chicken Breasts Recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Keyword: Cranberry Chicken
Servings: 5


  • 2 tbsp Coconut oil
  • 2 lbs Bone-in chicken breasts, with skin
  • 1 1/2 tsp Fresh sage, chopped
  • 1 1/2 tsp Fresh thyme leaves
  • Sea salt and black pepper, to taste
  • 1/2 cup Fresh (or frozen) cranberries
  • 2 tbsp Freshly squeezed orange juice
  • 2 tbsp Honey, preferably local
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground cloves
  • 1/8 tsp Ground nutmeg


  • Place top oven rack in the center position and preheat oven to 400°F.
  • Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste. 
    Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. 
    Turn the chicken and continue cooking another 4-5 minute on the remaining side. 
  • While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to a gentle boil. 
    Cook until the cranberries pop open and the sauce becomes slightly thickened around 4-5 minutes.
  • Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the pre-heated oven. Roast until the chicken through and the sauce is bubbly around 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160°F.*
  • Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!


*Internal temperature will continue to rise to 165°F as it rests.

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