Chicken With Cranberry Beans Recipes

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DUMP-AND-BAKE CRANBERRY CHICKEN



Dump-and-Bake Cranberry Chicken image

This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!

Provided by Blair Lonergan

Categories     Dinner

Time 55m

Number Of Ingredients 5

4 boneless, skinless chicken breasts (about 3 lbs. total)
8 ounces (about 1 cup) French, Russian or Catalina salad dressing
1 (14 ounce) can whole berry cranberry sauce
1 (1 ounce) packet dry onion soup mix seasoning
Zest from ½ of an orange

Steps:

  • Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
  • Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
  • Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 543.6 kcal, Carbohydrate 37.9 g, Protein 52.5 g, Fat 18.9 g, SaturatedFat 2.8 g, Cholesterol 132 mg, Sodium 775.8 mg, Fiber 1.3 g, Sugar 28.9 g

CRANBERRY BALSAMIC CHICKEN



Cranberry Balsamic Chicken image

Cranberry Balsamic Chicken from Delish.com is the perfect holiday dish.

Categories     cranberry balsamic chicken     chicken thighs     cranberries     balsamic vinegar     rosemary     easy weeknight dinners     holiday recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tbsp. olive oil
1 lb. skin-on, bone-in chicken thighs
2 tbsp. butter
1/2 c. fresh cranberries
1/3 c. balsamic vinegar
2 cloves garlic, minced
6 sprigs rosemary
2 tsp. thyme leaves
1 tbsp. brown sugar
Zest of 1 orange

Steps:

  • Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up.
  • Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes.
  • Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more.
  • Serve warm.

CHICKEN WITH CRANBERRIES



Chicken with Cranberries image

When cranberries are in season, I like to stock the freezer so I can serve this dish year-round. The sauce's tangy flavor complements the chicken very well.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 tablespoon red wine vinegar
Dash ground nutmeg

Steps:

  • In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

Nutrition Facts : Calories 222 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 291mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY CHICKEN I



Cranberry Chicken I image

This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breasts
1 ½ (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing

Steps:

  • Place the chicken breasts in a glass or non-reactive baking dish.
  • Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
  • Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g

CHICKEN WITH CRANBERRY SAUCE



Chicken With Cranberry Sauce image

This easy, tangy cranberry chicken recipe has just four ingredients and is perfect for busy weeknights, especially during the fall or winter.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 50m

Yield 6

Number Of Ingredients 4

6 boneless skinless chicken breasts
1 (1-ounce) envelope dried French onion soup mix
1 (16-ounce) can cranberry sauce
1 cup Catalina salad dressing

Steps:

  • Preheat the oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
  • Place the chicken breasts in baking dish. Sprinkle French onion soup mix evenly over chicken breasts.
  • In a medium bowl, whisk together cranberry sauce and salad dressing. Pour over the chicken breasts.
  • Bake for 45 minutes or until the chicken is cooked through.

Nutrition Facts : Calories 482 kcal, Carbohydrate 53 g, Cholesterol 102 mg, Fiber 2 g, Protein 39 g, SaturatedFat 3 g, Sodium 1074 mg, Sugar 41 g, Fat 12 g, ServingSize Serves 6, UnsaturatedFat 0 g

HERBED CRANBERRY CHICKEN



Herbed Cranberry Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • 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 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.

Nutrition Facts : Calories 263 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 109mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BAKED CRANBERRY CHICKEN WITH ROSEMARY



Baked Cranberry Chicken with Rosemary image

This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 14

2 cups fresh cranberries
1/3 cup brown sugar
2-3 tbsp white wine vinegar (more for later)
6 pieces bone-in (skin on chicken (I used 2 chicken breasts and 4 thighs))
6-8 garlic cloves (minced)
Salt and pepper
1 1/2 tbsp chopped fresh rosemary (or 1 1/2 tsp dry rosemary)
1 tsp sweet paprika
1/3 cup Extra virgin olive oil
1 lemon (juice of (do not discard used lemon halves))
1 large yellow onion (chopped)
3 celery stalks (chopped)
1/2 cup chicken broth or water
More fresh rosemary for garnish

Steps:

  • In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
  • Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
  • In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
  • Preheat the oven to 425 degrees F.
  • Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
  • Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
  • Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

Nutrition Facts : Calories 145.2 kcal, Sugar 2.7 g, Sodium 10.9 mg, Fat 12.4 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 9 g, Fiber 2.6 g, Protein 1.4 g, Cholesterol 0.7 mg, UnsaturatedFat 10.3 g, ServingSize 1 serving

CHICKEN WITH CRANBERRY BEANS



Chicken With Cranberry Beans image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 13

2 cups dried cranberry, kidney or pinto beans, soaked overnight and drained
3 slices lean bacon, diced
6 chicken breasts and/or thighs and drum sticks
Coarse salt and freshly ground pepper
Flour for dredging
1 medium onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
3/4 cup dry white wine
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 fresh or canned plum tomato, seeded and diced
2 tablespoons chopped flat-leaf parsley

Steps:

  • Put beans in a three-quart sauce pan, cover to one inch above the beans with cold water and bring to boil. Turn off heat, cover pot, let the beans stand in hot water for an hour. Drain off water, cover beans with fresh water and bring to boil. Turn down heat and simmer beans, partly covered until they are tender, about 50 to 60 minutes. Drain beans, preserving liquid.
  • Cook bacon in large skillet over medium heat, stirring frequently until it is browned but not crisp, about 10 minutes. Using a slotted spoon, put bacon on paper towels to drain, leaving fat in skillet.
  • Pat chicken pieces dry, season with salt and pepper and dredge them in flour, shaking off any excess. Heat bacon fat over medium-high heat. When it is hot, add chicken pieces and cook them, in batches if necessary, turning them once until they are golden brown and crisp -- about 15 minutes. Remove chicken to Dutch oven and pour off all but two tablespoons of the fat from bacon. Return cooked bacon to pan. Add onion, celery and garlic and cook until they are wilted, about five minutes.
  • Increase heat to high, add wine, bring to boil, scraping up the brown bits from bottom of pan. Pour mixture over chicken, cover pot, cook over medium-high heat for three minutes. Add beans, thyme, rosemary, salt and pepper to taste and two cups of reserved bean cooking liquid. Stir well, bring to boil, turn down heat and simmer, covered, for about 15 minutes, until chicken is done. Beans may absorb some of the liquid; add more bean juice so there is plenty of sauce.
  • Taste and adjust seasoning. Put chicken, beans and sauce into serving dish and sprinkle with diced tomato and parsley.

CRISPY BRAISED CHICKEN THIGHS WITH CANNELLINI BEANS AND GREENS



Crispy Braised Chicken Thighs with Cannellini Beans and Greens image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons grapeseed or other neutral high-heat cooking oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced
4 to 5 cloves garlic, rough chop
2 fresh parsley sprigs
2 fresh thyme sprigs
1/4 cup light-bodied dry white wine
1 pound dried cannellini beans, soaked overnight with a few tablespoons salt, or four 15-ounce cans cannellini beans, drained and rinsed
1 to 2 quarts rich chicken stock, as needed
4 to 5 cups roughly chopped or torn leaves of stemmed greens (such as kale, Swiss chard, mustard or beet greens)
Extra-virgin olive oil, lemon wedges and chopped fresh parsley leaves, for serving (optional)

Steps:

  • Heat the oil in a Dutch oven or pot (at least 4 inches high and large enough to hold the chicken thighs in a single layer; see Cook's Note) over medium-high heat.
  • Thoroughly pat dry the chicken thighs and sprinkle both sides with salt and pepper, seasoning the skins generously. Place the chicken thighs skin-side down in the pot and cook, undisturbed, until the skins are dark golden, about 8 minutes. They will sizzle a lot but don't worry and do not move the chicken thighs. If the pot starts to smoke or smells like the chicken is burning, reduce the heat a little (see Cook's Note).
  • Flip chicken thighs and cook the other side until browned, about 5 minutes. Transfer the chicken to a wire rack set in a rimmed baking sheet.
  • Reduce the heat to medium and add the onions to pot. Cook, stirring, until translucent, 5 to 7 minutes. Add the garlic and herbs and cook, stirring, until the onions and garlic are lightly browned. Add the wine, scraping up the browned bits from the bottom of the pot (the wine will help loosen the bits).
  • IF USING CANNED BEANS: Return the chicken thighs, skin-side up, to the pot, nestling them between the onions. Add enough chicken stock to cover the onions and garlic and about 3/4 up the chicken thighs, letting the chicken skin sit above the stock. Increase the heat to bring to a boil, then reduce the heat and simmer the chicken for 25 minutes.
  • Remove 2 to 3 chicken thighs from the pot. Add the beans and stir into the stock. Reposition the chicken thighs in the pot on top of the beans so the chicken skin remains exposed. Return the 2 to 3 chicken thighs to the pot, skin-side up. Add more stock to cover the beans, if necessary. Bring to a boil, reduce to a simmer and cook for 10 minutes. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, 8 to 10 more minutes.
  • IF USING DRIED BEANS: Add the soaked dried beans to the onions and garlic in the pot. Add enough chicken stock to cover the beans by about 2 inches. Increase the heat, bring to a boil, then reduce the heat and simmer for 45 minutes.
  • Return the chicken thighs, skin-side up, to the pot, nestling them in the beans slightly so that the skin isn't submerged. Simmer, uncovered, until the beans are tender, adding more stock if the beans start to get too dry, for another 35 minutes. Taste the beans and add salt and/or pepper, to taste. Carefully stir the greens into the beans, around the chicken, then simmer until the greens are tender, about 10 minutes.
  • Ladle the beans and greens into shallow bowls then top with the chicken thighs. Add a drizzle of olive oil (for the omega-3 balance!), squeeze of lemon and chopped fresh parsley.

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