Best Savory Cranberry Chicken Recipes

Chicken with Cranberry Sauce image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)

Steps:

Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Nutrition Facts : Calories 379 g, Fat 15 g, Fiber 1 g, Protein 38 g

Savory Cranberry Chicken image

Number Of Ingredients 4

6 boneless, skinless chicken breasts
1 (16-ounce) can whole cranberry sauce
1 (8-ounce) bottle French salad dressing
1 (1 1/2-ounce) package onion soup mix

Steps:

Arrange chicken in an ungreased 13" x 9" baking pan set aside. Combine remaining ingredients together mix well. Pour over chicken breasts cover with aluminum foil. Bake at 350 degrees for one hour. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves