Chicken Breasts with Cranberries and Orange

Prep Time: 15 min
Cook Time: 20 min
Serves: 2

This bright-tasting main dish is a fantastic way to use Thanksgiving’s extra cranberry sauce.


2 boneless, skinless chicken breasts
1/4 cup (60 mL) low-sodium chicken broth
1 tbsp (15 mL) orange zest
1/2 tsp (2.5 mL) thyme, dried
1/2 cup (125 mL) frozen orange juice concentrate, thawed
3/4 cups (175 mL) cranberry sauce, jellied
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) cornstarch


1 Heat oil in skillet over medium high heat.
2 Add chicken breasts and brown on both sides.
3 Reduce heat to medium or medium low and add chicken broth, orange juice, orange zest, and thyme. Cover and cook until chicken is thoroughly cooked and the chicken reaches an internal temperature of 165°F (74°C).
4 Remove chicken from pan and cover on plate to keep warm.
5 Continue cooking sauce in skillet. Add cranberry sauce and mix into liquid with a whisk. Add cornstarch and mix with whisk. Once sauce has thickened, remove from heat. Serve chicken with sauce spooned on.