Go Back

Cranberry Carrot Chicken

Taralynn McNitt
5 from 20 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course

Ingredients
  

  • 4 Large Chicken Breast (skinless/boneless)
  • 5 Chopped Chopped Garlic Cloves
  • 1 Tablespoons Finley Chopped Ginger Root
  • 2 Tablespoon Olive Oil
  • 1 Small Orange
  • 14 Ounces Whole Berry Cranberry Sauce
  • 1 Cup Carrots
  • 2 Tablespoons Low Sodium Gluten Free Soy Sauce
  • Parsley
  • 1/3 Cup Water (for chicken)
  • 1/4 Cup Water (for cranberry pan)
  • 1 Tablespoon Garlic Powder
  • 1/2 Tablespoon Onion Powder
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Dill Weed
  • 1 Teaspoon Red Chilli Pepper Flakes

Instructions
 

  • In a saucepan with cooking spray, add cranberry sauce, and carrots. Let the carrots cook in the cranberry sauce on medium heat. 
    **Do no let the cranberry sauce get too hot, or it'll stick to the pan. If it starts to bubble, immediately reduce the heat. **
  • In a separate large saucepan, Add chopped garlic, ginger, olive oil, and the juice from the small orange. Once the pan is hot on medium-high, add the chicken breast. 
  • Add 1/3 Cup of water into the pan with the chicken. Cook on each side for about ten minutes. Add the black pepper, dill weed, pepper flakes, garlic powder, and onion powder.
  • When the carrots are slightly soft, pour the cranberry mixture into the pan with the chicken. **You'll notice that the chicken has absorbed the water at this point.** Add the 1/4 cup of water to the cranberry saucepan to collect any leftover juices. Add in the soy sauce. Flip the chicken twice. 
  • Turn the heat to medium and let the chicken slow cook in the juices. 
  • Once the chicken is done, turn the heat off and allow the sauce to slowly glaze the chicken as it cools. Top with parsley and serve! You can also add chopped pecans on top, too.