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Cranberry Salsa Chicken Recipe

Cranberry Salsa Chicken Recipe

I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating "healthy". —Amy VanGuilder Dik of Minneapolis, Minnesota
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 1 jar (16 ounces) chunky salsa
  • 1 cup dried cranberries
  • 1/4 cup water
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups hot cooked couscous
  • 1/4 cup slivered almonds, toasted


  • 1. In a large nonstick skillet, saute chicken in oil until browned on both sides.
  • 2. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a meat thermometer reads 170°. Serve with couscous. Sprinkle with almonds. Yield: 4 servings.

Nutritional Facts

1 each: 428 calories, 10g fat (1g saturated fat), 63mg cholesterol, 589mg sodium, 54g carbohydrate (28g sugars, 8g fiber), 27g protein.

Reviews for Cranberry Salsa Chicken

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kodak853 User ID: 205458 107934
Reviewed Jan. 13, 2012

"I make something similar but with chicken broth instead of water and currants instead of cranberries. Its my husband's favorite meal!"

sjorczak User ID: 1726409 204812
Reviewed Apr. 1, 2011

"Loved it. I did not have enough cranberry so I added dried raisins and dried blueberries. Made the couscous w/ chicken stock and it was delish."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.