Chicken breast sauté with cranberries and ginger

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

16 oz, (Four 4-ounce breasts)

Table salt

½ tsp

Black pepper

½ tsp


1 small, chopped

Minced ginger

2 Tbsp, peeled, fresh

Fresh cranberries

¾ cup(s), whole, 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.