Cranberry Orange Chicken Breasts
This Cranberry Orange Chicken Breasts recipe combines bright citrus and tart cranberries for a flavorful holiday dish.
Equipment
- skillet
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil divided, or avocado oil
- Kosher salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 large orange zested and squeezed (around ⅔ cup fresh orange juice)
- 2 shallots finely chopped, or cooking onions
- 1 cup leftover cranberry sauce homemade or store-bought is fine
Garnish
- freshly chopped parsley to garnish
Instructions
Cooking Instructions
- Pound the 4 boneless skinless chicken breasts to an even thickness, then rub with 1 tablespoon of the 2 tablespoons olive oil, Kosher salt and pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 tablespoon orange zest.
- Heat a large skillet over medium heat and drizzle with the remaining tablespoon of oil. Cook the chicken for 5-6 minutes per side, or until cooked through and browned. Set aside.
- Sauté the 2 shallots (cooking onions) in the oil left in the pan until golden, then stir in the orange juice from the 1 large orange.
- Cook the juice, deglazing the pan, for 2-3 minutes, then add the 1 cup leftover cranberry sauce and stir to combine.
- Return the chicken to the pan and spoon the cranberry sauce over it. Garnish with freshly chopped parsley, if desired.
Notes
Ensure the dish has cooled completely for storage. Can be refrigerated for 3 to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F.
Nutrition
Serving: 1servingCalories: 336kcalCarbohydrates: 37gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 72mgSodium: 718mgPotassium: 578mgFiber: 3gSugar: 28gVitamin A: 176IUVitamin C: 28mgCalcium: 40mgIron: 1mg
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