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Saucy Cranberry Orange Chicken

Rated as 4 out of 5 Stars

"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
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 437 calories; 10.8 g fat; 52.5 g carbohydrates; 28.9 g protein; 70 mg cholesterol; 600 mg sodium. Full nutrition

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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.