Saucy Cranberry Orange Chicken

Saucy Cranberry Orange Chicken

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"Chicken breasts simmer in a creamy cranberry, orange and herb sauce for a skillet supper that's quick, colorful and full of flavor."
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30 m servings 437 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
  2. Add the orange juice, cranberry juice, soup, cranberries, sage and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
  3. Serve the chicken mixture over the rice and sprinkle with the onions.


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I used more cranberries and it was delicious. I am going to try cream of chicken next time as my husband didn't like the mushrooms but I thought it was delicious! Definitely make rice to soak ...

Really good for a quick recipe. I sweated celery and onion in the pan right before adding the juices. And I served it over barley with a side of olive oil sauteed red peppers and green beans.