Chicken Breasts with Cranberry Salsa and Cilantro Cream
Elevate your weeknight dinners with this vibrant and flavorful recipe for Chicken Breasts with Cranberry Salsa and Cilantro Cream. Tender, oven-baked chicken breasts are seasoned to perfection and served alongside a tangy cranberry salsa, bursting with the zesty sweetness of fresh cranberries, orange juice, and a hint of honey. A touch of jalapeño adds gentle heat, while red onion and cilantro bring freshness and balance. To round out the dish, a creamy cilantro-lime sauce adds a zesty, cooling contrast, creating an irresistible harmony of flavors. Perfect for a festive occasion or a cozy family meal, this easy 45-minute recipe brings bold, colorful ingredients to your table and pairs beautifully with rice, roasted vegetables, or a simple green salad.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cranberries (fresh or frozen)
- 2 tablespoons Orange juice
- 1 tablespoon Honey
- 1 small Red onion (finely diced)
- 1 piece Jalapeño (finely chopped)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Sour cream
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Garlic powder
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts on both sides with salt and black pepper.
Heat a large ovenproof skillet over medium-high heat, then add the olive oil.
Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 18-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is cooking, prepare the cranberry salsa. In a small saucepan, combine the cranberries, orange juice, and honey over medium heat.
Cook the cranberry mixture for 5-7 minutes, stirring occasionally, until the cranberries begin to soften and burst.
Remove the cranberry mixture from heat and stir in the red onion, jalapeño, and half of the chopped cilantro. Set aside to cool slightly.
In a small bowl, mix the sour cream, lime juice, garlic powder, and the remaining chopped cilantro to make the cilantro cream. Adjust seasoning with a pinch of salt if needed.
When the chicken is done, remove it from the oven and let it rest for 5 minutes.
To serve, plate the chicken breasts and top each with a generous spoonful of cranberry salsa.
Drizzle the cilantro cream over the chicken or serve it on the side for dipping.
Garnish with extra cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 41.0 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
