Best 6 Chicken With Cranberry Orange Pecan Sauce Recipes
Feast your senses on a culinary journey with our tantalizing Chicken with Cranberry Orange Pecan Sauce, where sweet and tangy flavors dance harmoniously. This delightful dish features tender chicken breasts enveloped in a luscious sauce made from juicy cranberries, zesty oranges, and crunchy pecans, creating a symphony of flavors in every bite. The perfect balance of sweet and savory is sure to tantalize your taste buds and leave you craving for more. Accompanying this main course are two delectable recipes: a refreshing Cranberry Orange Relish that bursts with vibrant flavors and a creamy Orange Pecan Butter that adds a touch of richness and elegance to any dish. Get ready to embark on a culinary adventure with our Chicken with Cranberry Orange Pecan Sauce and its accompanying recipes, promising an unforgettable dining experience.
Here are our top 6 tried and tested recipes!
DUMP-AND-BAKE CRANBERRY CHICKEN
This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
- Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
- Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 543.6 kcal, Carbohydrate 37.9 g, Protein 52.5 g, Fat 18.9 g, SaturatedFat 2.8 g, Cholesterol 132 mg, Sodium 775.8 mg, Fiber 1.3 g, Sugar 28.9 g
CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE
Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.
Provided by CindiJ
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
- Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
- Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2
CRANBERRY PECAN SAUCE
Make and share this Cranberry Pecan Sauce recipe from Food.com.
Provided by Mike Pellerin
Categories Thanksgiving
Time 20m
Yield 2 1/4 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash cranberries and pick over, removing any stems.
- Place in pot with the sugar.
- Zest the orange and add to mixture.
- Juice the orange into measuring cup, and add enough water to make 1 cup. Add to mixture.
- Add the salt and allspice.
- Bring to boil, then reduce heat to simmer.
- Simmer about 10 minutes until large bubbles stack up on each other.
- Stir in chopped pecans and remove from heat.
- Allow to cool, then refrigerate.
Nutrition Facts : Calories 290.2, Fat 10, SaturatedFat 0.9, Sodium 42.9, Carbohydrate 52.6, Fiber 5.5, Sugar 43.4, Protein 1.8
BAKED CRANBERRY PECAN SAUCE
Kathy Olsen of Provincetown, Massachusetts says, "We live in cranberry country and are always looking for good recipes to use them. This dish is perfect for Thanksgiving Day."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
CRANBERRY/ORANGE CHICKEN
Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Sharon Parsons, Killingworth, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.
Nutrition Facts : Calories 622 calories, Fat 22g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 203mg sodium, Carbohydrate 77g carbohydrate (65g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN WITH ORANGE AND CRANBERRY SAUCE
Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.
Provided by Obag6142
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
- Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
- Boil pan juices over high heat, uncovered, 3 or 4 minutes.
- Mix cornstarch with water and add to sauce; stirring until it boils.
- Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.
Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you're using chicken breasts, pound them to an even thickness so they cook evenly.
- Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to steam rather than sear.
- Use a good quality cranberry sauce: The cranberry sauce is a key component of this dish, so make sure you use a good quality one. You can use a store-bought sauce or make your own.
- Add the pecans at the end: The pecans add a nice crunch to the dish, but be sure to add them at the end so they don't burn.
Conclusion:
This chicken with cranberry-orange-pecan sauce is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, the sauce is tangy and sweet, and the pecans add a nice crunch. Serve this dish with mashed potatoes, rice, or your favorite vegetables.
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