Honey-Cranberry Chicken with Orange-Paprika Rice

Sweet oranges and tart cranberries make a perfect pair when you want to perk up your plate with tang and color. Adding orange peel as you begin cooking your rice, and orange juice at the end of the process, lends a smooth flavor and fragrance to this cranberry chicken.

Photo: Jodi Pudge

By Lisa Howard

If you liked this cranberry chicken, try this raw butternut squash 
& cranberry salad.

Serves: 4
Hands-on time: 20 minutes
Total time: 40 minutes


  • 1 cup brown rice
  • Zest 1 orange
  • Juice 1 orange
  • 1 tsp sweet paprika
  • 1 tsp sea salt, divided
  • 1 cup whole cranberries, fresh or frozen
  • 1 tbsp extra-virgin olive oil
  • 1 lb boneless, skinless chicken breast, cut into 4 equal portions (TIP: Butterfly breasts into halves if they are more than 1-inch thick.)
  • 2 tbsp raw honey
  • 1 tsp ground mustard
  • 1 tsp dried sage


  1. Cook rice according to package directions, first adding zest to pot when you add water. When rice is cooked through, remove from heat and stir in orange juice, paprika and 1/2 tsp salt.
  2. Chop cranberries and set aside. Heat oil in a large skillet on medium for 1 minute. Add chicken, swirl to coat in oil and saute for 3 minutes or until chicken begins to turn golden brown. Flip breasts over and cook for another 3 minutes.
  3. Add cranberries, honey, 1/4 cup water, mustard, sage and remaining 1/2 tsp salt to chicken. Reduce heat to low, cover and simmer for 12 minutes. Cut into thickest part of breast to check for doneness. If still pink, continue cooking for 2 to 3 minutes.
  4. Remove chicken from pan with a slotted spoon and set aside. Continue cooking sauce for another 10 minutes or until it has reduced to a thick paste. Mound out 3/4 cup rice onto each of 4 plates. Serve 4 oz chicken topped with 1 tbsp cranberry sauce.

Nutrients per serving (3/4 cup rice, 4 oz honey-cranberry chicken, 1 tbsp cranberry sauce): Calories: 352, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 45 g, Fiber: 3 g, Sugars: 12 g, Protein: 30 g, Sodium: 554 mg, Cholesterol: 65 mg



Video: Cooking Rice

Learn to cook the perfect pot of rice – Chef Jo has four kinds to share, two of which are sure to impress guests!
  • http://www.facebook.com/profile.php?id=621607418 Allison Cote

    I’ll have to attempt this again bc it didn’t come out like I was hoping. Also, is there a substitute for the cranberries? I cannot find them anywhere when they aren’t in season. :(

  • jessica

    We’re sorry to hear that, Allison! What was wrong with the final result? Are you unable to find frozen cranberries?

  • http://www.tumblr.com/fancythat48 Lauren Daniels

    I made this for dinner tonight and it was AMAZING!!!! It turned out perfectly!

  • Ruth Zaballero

    looks tasty and appealing for the taste buds will have to try this recipe out and see what happens, but instead of chicken want to try it with Turkey, a much leaner cut of meat and bird…..



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