Why You’ll Love This Recipe

This recipe is perfect for those following Whole30 or simply looking for a wholesome, flavorful meal. The natural tartness of cranberries pairs beautifully with juicy, perfectly cooked chicken, and a touch of herbs brings the whole dish together. It’s simple enough for a weeknight dinner but elegant enough for a special occasion. Plus, it’s made in one skillet, making cleanup a breeze.

Ingredients

4 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1/2 cup chicken broth (Whole30-compliant)
1 1/2 cups fresh or frozen cranberries
1 small orange, zest and juice (no added sugar)
2 tablespoons apple cider vinegar
1 tablespoon coconut aminos
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Season the chicken with salt and pepper.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
Make the Cranberry Sauce: In the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberries, orange juice and zest, chicken broth, apple cider vinegar, and coconut aminos. Bring to a simmer and cook until the cranberries start to burst, about 5-7 minutes.
Combine and Simmer: Return the chicken to the skillet. Spoon some of the cranberry sauce over the top. Cover and simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Finish: Sprinkle fresh rosemary over the top before serving.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Use chicken thighs: For an even juicier result, substitute chicken breasts with boneless, skinless chicken thighs.
Add sweetness: If you’re not on a strict Whole30, you can add a tablespoon of pure maple syrup to the cranberry sauce.
Herb swaps: Thyme or sage can replace rosemary for a different flavor profile.
Add veggies: Toss in some baby spinach at the end for extra greens.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of chicken broth if the sauce thickens too much.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are best. Dried cranberries typically contain added sugar, which is not Whole30-compliant.

How do I make sure the chicken doesn’t dry out?

Sear it quickly to lock in juices, and then simmer it gently in the sauce until it reaches 165°F (74°C).

Is coconut aminos Whole30-approved?

Yes, coconut aminos are a great Whole30-compliant alternative to soy sauce.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and reheat it gently before serving. The flavors develop even more after sitting.

What can I serve with Whole30 cranberry chicken?

Serve it with roasted vegetables, mashed cauliflower, or a simple green salad.

Can I use bone-in chicken pieces?

Yes, just adjust the cooking time accordingly. Bone-in pieces usually take a bit longer to cook through.

Can I make this recipe in the oven?

Absolutely. After searing the chicken, you can transfer everything to a baking dish and bake at 375°F (190°C) for about 20 minutes.

How do I thicken the cranberry sauce?

The sauce thickens naturally as it simmers, but you can let it cook a few extra minutes uncovered if you want it even thicker.

Can I freeze the leftovers?

Yes, this dish freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

What if I don’t have coconut aminos?

You can substitute with a small amount of compliant broth and a pinch of salt, but coconut aminos add a nice depth of flavor.

Conclusion

Whole30 Cranberry Chicken is a fresh, flavorful dish that proves healthy eating doesn’t have to be boring. With juicy chicken, tart cranberries, and a deliciously savory sauce, it’s a simple yet impressive meal perfect for any night of the week or special occasions. Stick to your Whole30 goals without sacrificing flavor or satisfaction!

Whole30 Cranberry Chicken

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Whole30 Cranberry Chicken is a vibrant, flavorful dish featuring tender chicken simmered in a naturally sweetened, tangy cranberry sauce. This one-skillet meal is gluten-free, dairy-free, and completely Whole30-compliant — perfect for a healthy weeknight dinner or festive gathering.

Author: Laura
Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4servings
Category: Main Course
Method: Sautéed, Simmered
Cuisine: American
Diet: Gluten Free

Instructions

Prepare chicken: Season the chicken with salt and pepper.
Sear chicken: In a large skillet over medium-high heat, heat olive oil. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
Make cranberry sauce: In the same skillet, cook garlic until fragrant (about 30 seconds). Stir in cranberries, orange juice and zest, chicken broth, apple cider vinegar, and coconut aminos. Simmer for 5-7 minutes until cranberries burst.
Simmer chicken: Return chicken to skillet. Spoon cranberry sauce over chicken, cover, and simmer for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Finish: Garnish with chopped fresh rosemary before serving

Notes

Use Thighs: Substitute thighs for even juicier chicken.
Slight Sweetness: If not on Whole30, add 1 tablespoon pure maple syrup to the sauce.
Herb Swaps: Use thyme or sage instead of rosemary for a different twist.
Extra Veggies: Toss in spinach or serve with roasted vegetables for a complete meal.