Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each) or 4 boneless, skinless chicken thighs (approx. 4 oz/115g each)
  • 1 tablespoon olive oil (15ml)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon garlic powder (5ml)
  • 1 cup cranberry sauce (240ml), whole berry or jellied
  • 1/2 cup orange juice (120ml), fresh or bottled
  • 2 teaspoons orange zest (10ml)
  • 2 tablespoons honey or maple syrup (30ml)
  • 1 tablespoon soy sauce (15ml), low sodium preferred
  • 1 teaspoon Dijon mustard (5ml)
  • Fresh rosemary or thyme sprigs (optional)

Instructions:

  1. Season chicken with salt, pepper, and garlic powder.
  2. Preheat oven to 375°F (190°C/Gas Mark 5).
  3. Heat olive oil in the skillet over medium heat. Brown chicken on both sides for 2-3 minutes.
  4. In a bowl, whisk together cranberry sauce, orange juice, zest, honey/maple syrup, soy sauce, and Dijon mustard.
  5. Pour the sauce over the chicken in the skillet. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste halfway through if desired.
  6. Spoon sauce over the chicken and garnish with herbs if desired.