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Cranberry Chicken and Wild Rice

 Cranberry Chicken and Wild Rice
Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. “This chicken is delicious, and it’s so easy to prepare,” assures Evelyn Lewis of Independence, Missouri. “I love that I can do other things while it bakes.”
6 ServingsPrep: 10 min. Bake: 40 min.


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/2 cups hot water
  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce


  • Place the chicken in a 13-in. x 9-in. baking dish coated with cooking
  • spray. In a small bowl, combine the water and rice mix with contents
  • of seasoning packet. Pour around chicken.
  • In a small bowl, combine the cranberry sauce, lemon juice, soy sauce
  • and Worcestershire sauce; pour over chicken. Cover and bake at
  • 350° for 40-50 minutes or until a meat thermometer reads,
  • 170°. Yield: 6 servings.
Nutritional Facts: 1 chicken breast half with 1/2 cup rice mixture and 1/4 cup sauce equals 332 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 592 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Cranberry Chicken and Wild Rice (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.