Cranberry Orange Chicken Breasts
Enjoy this flavorful Cranberry Orange Chicken Breasts, perfect for any occasion.
Equipment
- large skillet
Ingredients
- 4 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil divided, or avocado oil
- Kosher salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 large orange zested and squeezed (around ⅔ cup fresh orange juice)
- 2 pieces shallots finely chopped, or cooking onions
- 1 cup leftover cranberry sauce homemade or store-bought is fine
- freshly chopped parsley to garnish (optional)
Instructions
- Pound the chicken breasts to an even thickness, then rub with 1 tablespoon of olive oil, Kosher salt and pepper, garlic powder, dried oregano, and 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 shallots in the oil left in the pan until golden, then stir in the orange juice.
- Cook the juice, deglazing the pan, for 2-3 minutes, then add the cranberry sauce and stir to combine.
- Return the chicken to the pan and spoon the cranberry sauce over it. Garnish with parsley, if desired.
Notes
Ensure the dish has cooled completely before refrigerating. It can be stored in the fridge for 3 to 4 days or frozen for later use for up to 3 months. Reheat instructions included.
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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