Orange-Cranberry Chicken Breasts

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Main Meal

Cuisine: USA

Yield: 4-6

Orange-Cranberry Bone-In Chicken Breasts

You and your family are going to just love these delicious bone-in chicken breasts cover in an orange-cranberry sauce.


  • 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
  • 1/8 t. ground nutmeg


  1. Place top oven rack in the center position and pre-heat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.*
  5. 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.


*Internal temperature will continue to rise to 165°F as it rests.

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