Orange-Cranberry Bone-In Chicken Breasts are packed with flavor. First, they are rubbed with a blend of spices including sage, and thyme. Then, they are seared in a hot skillet until the skin is crispy.
The chicken breasts are finished in the oven and basted with a homemade orange-cranberry sauce. The sauce is made with fresh squeezed orange juice, dried cranberries, and a touch of honey.
Perfect for a holiday dinner or any special occasion.
This dish is perfect for a holiday dinner or any special occasion. The chicken is juicy and flavorful, and the orange-cranberry sauce is tart and sweet. Your guests will be impressed!
So, next time you're looking for something special, try Orange-Cranberry Bone-In Chicken Breasts. You won't be disappointed!
What is so Special about Orange-Cranberry Bone-In Chicken Breast?
What is so special about Orange-Cranberry Bone-In Chicken Breast? Well, for starters, they are a great source of lean protein. They are also packed with essential vitamins and minerals, making them a perfect addition to any healthy diet. But the real reason that these chicken breasts are so special is the unique flavor combination of orange and cranberry. The acidity of the orange helps to balance out the sweetness of the cranberry, creating a delicious and subtly sweet taste that is perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or a show-stopping dish for a dinner party, Orange-Cranberry Bone-In Chicken Breast is sure to please. Give them a try today and see for yourself!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
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Ingredients
Ingredients:
- 2 T. coconut oil
- 2 lbs. bone-in chicken breasts, with skin
- 1½ t. fresh sage, chopped
- 1½ t. fresh thyme leaves
- Sea salt and black pepper, to taste
- ½ c. fresh (or frozen) cranberries
- 2 T. freshly squeezed orange juice
- 2 T. honey, preferably local
- ¼ t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground cloves
- ⅛ t. ground nutmeg
Instructions
Directions:
- Place the top oven rack in the center position and preheat the oven to 400°F.
- Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste. Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.
- While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened around 4-5 minutes.
- Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the preheated oven. Roast until the chicken is fully cooked through and the sauce is bubbly
around 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 160°F.* - Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!
*Internal temperature will continue to rise to 165°F as it rests.
Substitutions
It can be tricky to find the perfect substitute for Orange-Cranberry Bone-In Chicken Breasts. After all, there are many factors to consider, such as taste, texture, and nutrition. However, there are a few common substitutes that can be used. For example, Boneless skinless chicken breasts are a popular choice. They are lower in fat and calories than bone-in chicken breasts, and they can be cooked in a variety of ways.
Another option is pork loin. It is leaner meat than chicken, but it still has a similar flavor and texture. Lastly, turkey breast is another viable option. It is leaner than chicken and has a milder flavor, making it a good choice for those who do not want their dish to be too overpowering. Ultimately, the best substitute for Orange-Cranberry Bone-In Chicken Breasts depends on personal preference.
Storage
If you're lucky enough to have leftovers from your Orange-Cranberry Bone-In Chicken Breasts dinner, you might be wondering how long you can store them in the fridge. According to the USDA, cooked chicken breasts can be stored in the fridge for up to four days. However, if you want to maximize their freshness, it's best to eat them within two days. When storing cooked chicken breasts, make sure they are covered tightly and placed in the coldest part of the fridge. When you're ready to eat them, simply reheat and enjoy!
Top 5 tips
When it comes to Orange-Cranberry Bone-In Chicken Breasts, there are a few key things to keep in mind. Here are the top 5 tips:
1. Make sure the chicken breasts are evenly coated with cranberry sauce. This will help to ensure that they cook evenly and don't dry out.
2. Be careful not to overcook the chicken. The cranberry sauce can burn easily, so watch it carefully.
3. If you're using fresh cranberries, make sure to cook them until they're soft before adding them to the dish. This will help to prevent them from popping and making a mess.
4. Use good quality orange juice for the best flavor.
5. Serve with a side of mashed potatoes or rice to soak up all the delicious sauce!
Orange-Cranberry Bone-In Chicken Breasts
Description
Orange-Cranberry Bone-In Chicken Breastsare packed with flavor. First, they are rubbed with a blend of spices including sage, and thyme. Then, they are seared in a hot skillet until the skin is crispy.
Ingredients
Ingredients:
2 T. coconut oil
2 lbs. bone-in chicken breasts, with skin
1½ t. fresh sage, chopped
1½ t. fresh thyme leaves
Sea salt and black pepper, to taste
½ c. fresh (or frozen) cranberries
2 T. freshly squeezed orange juice
2 T. honey, preferably local
¼ t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
⅛ t. ground nutmeg
Instructions
Directions:
-
Place top oven rack in the center position and pre-heat oven to 400°F.
-
Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste. Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.
-
While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened, around 4-5 minutes.
-
Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the pre-heated oven. Roast until the chicken is fully cooked through and the sauce is bubbly, around 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160°F.*
-
Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!
*Internal temperature will continue to rise to 165°F as it rests.
