TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup whole-berry cranberry sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon minced garlic

Nutritional Facts

4 ounce-weight: 257 calories, 3g fat (1g saturated fat), 63mg cholesterol, 375mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 24g protein Diabetic Exchanges:3 lean meat, 2 frui


  1. In a nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 1-qt. baking dish coated with cooking spray. Combine the remaining ingredients; pour over chicken. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Originally published as Autumn Chicken in Cooking for 2 Fall 2005, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 11, 2012

"make it all the time. The sauce is so good I triple it to put over rice."

Reviewed Nov. 4, 2009

"Interesting flavor - not quite as sweet as I thought it would come out, but a good fall recipe."

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