{"id":44273,"date":"2022-10-19T13:48:32","date_gmt":"2022-10-19T17:48:32","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44273"},"modified":"2024-01-27T08:01:18","modified_gmt":"2024-01-27T13:01:18","slug":"cranberry-chicken","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/cranberry-chicken\/","title":{"rendered":"Cranberry Chicken"},"content":{"rendered":"

Cranberry chicken is an easy - and festive! - one pan meal. My recipe uses whole, fresh ingredients & makes a tasty, healthy weeknight dinner!<\/p>\n

\"A<\/p>\n

A while back, I noticed a few cranberry chicken recipe posts while submitting a few new posts on Pinterest.<\/p>\n

I\u2019m always down for new ideas for chicken dinner options, but the combination of ingredients in them just weren\u2019t appealing to me.<\/p>\n

They generally used Catalina dressing - or French Dressing - usually along with canned whole berry cranberry sauce and sometimes dry onion soup mix.<\/p>\n

You know, all things that I never have on hand, and makes it sound like a giant sodium bomb, TBH.<\/p>\n

... I\u2019m ~old~, and have to think about things like that, now!<\/p><\/div>\n

Still, the idea of cranberry chicken was enticing, so I decided to design my own tasty recipe around the vague idea.<\/p>\n

The goal was to make an easy dinner recipe - something appropriate for busy weeknights - with minimal ingredients. <\/p>\n

So, this is what I came up with - a delicious dinner that the whole family will love. <\/p><\/div>\n

It\u2019s cooked up as a one pan dinner, involving simple ingredients coming together to form your own cranberry sauce around the chicken. <\/p>\n

A bit of honey and orange juice are the perfect balance for the chicken and cranberries.<\/p>\n

Also, the addition of rosemary is evocative of Christmas dinner... just in \u201ceasy recipe for busy days\u201d form!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This is a super simple recipe, using basic ingredients that are all either pantry staples, or can be found in most local grocery stores.<\/p>\n

A few notes:<\/p>\n

Chicken<\/h4>\n

I use boneless, skinless chicken breasts when I make this recipe, but you can use boneless, skinless chicken thighs if you prefer - about 8 of them. <\/p>\n

Cranberry chicken thighs are also excellent, we just tend to use breast meat to keep the fat down a bit.<\/p><\/div>\n

\n

Cranberries<\/h4>\n

In season, I\u2019ll use fresh cranberries. When those aren\u2019t available, frozen works fine.<\/p>\n

You ca defrost them before using, or just measure them in, frozen. Just expect to add a few minutes to the cooking time, while they form the tangy cranberry sauce.<\/p>\n

Fresh Orange<\/h4>\n

I use 1 fresh orange, for both orange juice and orange zest.<\/p>\n

You can use whatever kind you like, I go for large, juicy varieties like Valencia or navel. <\/p><\/div>\n

\n

Chicken Broth<\/h4>\n

You can use whatever form of chicken broth \/ chicken stock \/ bone broth that you like.<\/p>\n

Honey<\/h4>\n

I generally use liquid honey when making this, but maple syrup also works really well in this recipe.<\/p>\n

If you\u2019d like to keep it lower carb, you can use a brown sugar substitute - same amount.<\/p><\/div>\n

\n

Rosemary<\/h4>\n

I\u2019ll usually use Dried Rosemary<\/a>, as I always have it on hand.<\/p>\n

If you\u2019re going to use fresh rosemary, you can use 2-3 teaspoon worth. Just chop or crush it before adding it to the pan.<\/p>\n

Everything Else<\/h4>\n

Rounding out the recipe, you will need:<\/p>\n

A small onion
\nFresh garlic
\n Olive oil
\nSalt and ground black pepper<\/p>\n

... I just don\u2019t have any commentary on these ones!<\/p><\/div>\n

\"A<\/p>\n

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How to Make Cranberry Chicken<\/h2>\n

The full recipe is in the recipe card at the end of this post. This is the pictorial walk through with additional tips and info.<\/i><\/p>\n

Zest and juice the orange into a small bowl, set aside. Chop the onions, and press the garlic.<\/p><\/div>\n

\"A<\/p>\n

Season both sides of the chicken breasts with salt and pepper. <\/p>\n

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken breasts for a few minutes on each side, until browned. They do not need to be cooked through.<\/p>\n

Transfer browned chicken to a plate, set aside.\t<\/p>\n

\"A<\/p>\n

Place remaining olive oil into the pan, along with the chopped onions, turn the burner down to medium heat.<\/p>\n

Season with a little salt and pepper, cook for a few minutes, until onion starts to soften. Add garlic, stir well, and cook for 1 more minute.<\/p>\n

Add orange juice, zest, cranberries, honey, and rosemary to the pan. Stir well, bring to a simmer.<\/p>\n

\"A<\/p>\n

Cook cranberry mixture for a few minutes, mashing the cranberries as they soften.<\/p>\n

Add chicken broth, stir well.<\/p>\n

\"a<\/p>\n

Add the chicken breasts back to the pan, cover and let the chicken cook until it is cooked through - registering aan internal temperature of 165 degrees F with a meat thermometer - and sauce has formed a thick glaze.<\/p>\n

Taste, season with more salt and pepper, if desired.<\/p>\n

Serve hot, topped with plenty of sauce!<\/p>\n

\"A<\/p>\n

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Leftovers<\/h4>\n

Allow leftovers to cool to almost room temperature, then cover with plastic wrap or transfer to an airtight container.<\/p>\n

Store in the fridge for up to 3 days, fully reheating before eating.<\/p><\/div>\n

\n

Baked Cranberry Chicken<\/h4>\n

If you would prefer to bake this chicken:<\/p>\n

Preheat oven to 400 F.<\/p>\n

After browning, place chicken in a single layer in a 9 x 9 baking dish.<\/p><\/div>\n

Cook the sauce as described above, just until the cranberries are soft and mashed, and the stock has been stirred in. <\/p>\n

Pour the sauce over the chicken, cover the pan with aluminum foil.<\/p>\n

Bake in the preheated oven for 30 minutes, or until the internal temperature of the chicken breasts reaches 165.\n<\/p><\/div>\n

\"A<\/p>\n

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What to Serve with Cranberry Chicken<\/h4>\n

I like to serve this dish with a white vegetable and a green vegetable.<\/p>\n

No idea why - maybe as a flavor \/ texture balance thing, maybe it\u2019s just that the red\/white\/green feels even more festive?<\/p>\n

Anyway, it just feels right to me!<\/p>\n

For the green, I usually do green beans, asparagus or Brussels sprouts.<\/p>\n

As for the white, I usually go for either mashed potatoes or - as pictured - my Low Carb Cauliflower Mash<\/a>.\n<\/div>\n

\"A<\/p>\n

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More Gluten-Free Holiday Recipes!<\/h2>\n

Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!<\/p>\n

Cranberry Jello Salad<\/a>
\nGluten-Free Candy Cane Cookies <\/a>
\nGluten Free Fruitcake <\/a>
\nGluten-Free Fruitcake Cookies <\/a>
\nGluten Free Gingerbread Cookies <\/a>
\nGluten-Free Gingerbread Scones<\/a>
\nGluten-Free Maple Pumpkin Pie <\/a>
\nGluten Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten Free Sauerkraut Buns [Pyrizhky]<\/a>
\nGluten-Free Stuffing Recipe<\/a>
\nHoney Roasted Carrots & Parsnips<\/a>
\nPumpkin Cheese Ball - Classier Version<\/a>
\nPumpkin Cheese Ball - Trashier Version<\/a>
\nSlow Cooker Pork Tenderloin with Fruit Sauce<\/a>
\nSweet Potato Souffle<\/a>
\nTurkey Meatballs with Cranberry Glaze<\/a><\/p>\n

Need holiday foods that are gluten free AND low carb? Here are a few more ideas, from my low carb blog:<\/p>\n

Keto Turkey Gravy<\/a>
\nLow Carb Stuffing<\/a>
\nKeto Scalloped Potatoes<\/a>
\nHasselback Turnips<\/a>
\nLow Carb Funeral Potatoes<\/a>
\nPumpkin Fat Bombs<\/a>
\nTurkey Meatballs with Keto Cranberry Glaze<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Cranberry Chicken<\/h2>\n
<\/div>\n
Cranberry chicken is an easy - and festive! - one pan meal. My recipe uses whole, fresh ingredients & makes a tasty, healthy weeknight dinner!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>271<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>
  • Citrus juicer<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1<\/span> Orange<\/span><\/li>
    • 4<\/span> Boneless skinless chicken breasts<\/span><\/li>
    • Salt and ground black pepper<\/span><\/li>
    • 2<\/span> tablespoon<\/span> Olive oil<\/span> divided<\/span><\/li>
    • \u00bd<\/span> Small onion<\/span> finely chopped<\/span><\/li>
    • 2<\/span> Garlic cloves<\/span> minced or finely pressed<\/span><\/li>
    • 2<\/span> cups<\/span> Fresh cranberries<\/span><\/li>
    • 2<\/span> tablespoon<\/span> Honey<\/span><\/li>
    • 1<\/span> teaspoon<\/span> Dried rosemary<\/span><\/li>
    • \u00bd<\/span> cup<\/span> Chicken broth<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Zest and juice the orange, set aside.<\/div><\/li>
      • Season both sides of the chicken breasts with salt and pepper.<\/div><\/li>
      • Heat 1 tablespoon olive oil in a large nonstick pan. Cook chicken breasts for a few minutes on each side, until browned. They do not need to be cooked through.<\/div><\/li>
      • Transfer browned chicken to a plate, set aside.<\/div><\/li>
      • Place remaining olive oil into the pan, along with the chopped onions.<\/div><\/li>
      • Season with a little salt and pepper, cook for a few minutes, until onion starts to soften. Add garlic, stir well, and cook for 1 more minute.<\/div><\/li>
      • Add orange juice, zest, cranberries, honey, and rosemary to the pan. Stir well, bring to a simmer.<\/div><\/li>
      • Cook cranberry mixture for a few minutes, mashing the cranberries as they soften.<\/div><\/li>
      • Add chicken broth, stir well.<\/div><\/li>
      • Add the chicken breasts back to the pan, cover and continue cooking until chicken is cooked through - 165 F with a meat thermometer - and sauce has formed a thick glaze.<\/div><\/li>
      • Taste, season with more salt and pepper, if desired.<\/div><\/li>
      • Serve hot!<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>

        Video<\/h3>