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Herbed Cranberry Chicken

 Herbed Cranberry Chicken
These juicy chicken breasts have very little salt, yet they are well seasoned and full of flavor. The chunky cranberry sauce and toasted pecans make the quick weeknight entree special. -Margee Berry of White Salmon, Washington
6 ServingsPrep: 20 min. Cook: 15 min.


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon salt-free herb seasoning blend
  • 2 tablespoons olive oil, divided
  • 2/3 cup chopped green onions
  • 1/2 cup dried cranberries
  • 1/2 cup reduced-sodium chicken broth
  • 1/3 cup cranberry juice
  • 4-1/2 teaspoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/3 cup chopped pecans, toasted


  • Rub chicken with seasoning blend. In a large nonstick skillet, cook
  • chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each
  • side or until a meat thermometer reaches 170°. Remove and keep
  • warm.
  • In the same skillet, saute onions in remaining oil. Stir in the
  • cranberries, broth, cranberry juice, syrup and vinegar; bring to a
  • boil. Reduce heat; cook and stir for 2 minutes. Return chicken to
  • the pan; cook for 1 minute or until heated through. Sprinkle with
  • pecans. Yield: 6 servings.
Nutritional Facts: 1 chicken breast half with 2 tablespoons cranberry mixture equals 263 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 109 mg sodium,

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Herbed Cranberry Chicken (continued)

Nutritional Facts: 16 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch, 1/2 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.