Photo of Chicken breast sauté with cranberries and ginger by WW

Chicken breast sauté with cranberries and ginger

Smartpoints value per serving
Total Time
40 min
20 min
20 min
Cranberries and ginger make a sweet, chutney-like relish that’s terrific with chicken. Because they cook-up quickly in this pan sauce, you can enjoy the nostalgic flavors of Thanksgiving on a busy weeknight. Cinnamon and nutmeg lend warmth and the shallot gives it savory quality which creates a great compliment to poultry. This dish would pair well with sides like mashed or roasted sweet potatoes and steamed green beans. Turn the sauce into a party app and spoon it over cream cheese or goat cheese and serve with crackers or toasted baguette slices. To quickly chop the cranberries, place them in a food processor and pulse a few times.


cooking spray

1 spray(s)

uncooked boneless skinless chicken breast(s)

16 oz, (Four 4-ounce breasts)

table salt

½ tsp

black pepper

½ tsp

uncooked shallot(s)

1 small, chopped

minced ginger

2 Tbsp, peeled, fresh

fresh cranberries

¾ cup(s), roughly chopped

orange juice

¼ cup(s)


1½ Tbsp

ground cinnamon

¼ tsp

freshly grated nutmeg

1 tsp, (or 1/8 tsp jarred)

fat-free reduced sodium chicken broth

½ cup(s)


  1. 1. Coat the inside of a large nonstick skillet with cooking spray and set over medium-high heat for 1 to 2 minutes. Season chicken with salt and pepper, then slip it into the skillet. Cook for 8 minutes, turning once, until well browned and cooked through. Transfer to a serving platter.
  2. 2. Lightly spray skillet one more time. Add shallot and ginger; cook for 1 minute, stirring continuously. Add cranberries, orange juice, honey, cinnamon, and nutmeg. Cook, stirring often, until bubbling, less than 1 minute. Add broth and bring back to a boil. Cook, stirring occasionally, for 2 minutes, until cranberries are tender and the mixture is somewhat thickened. Spoon sauce over chicken to serve.
  3. Serving size: 1 chicken breast and 1/4 cup sauce.

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