Orange Cranberry Chicken



  • 24-ounce chicken breast, cooked
  • 2 cups fresh cranberries
  • 1 tablespoon garlic powder
  • 1 tablespoon orange peel
  • 1 teaspoon mustard powder
  • 1/4 cup onion, chopped
  • 2 teaspoons black pepper
  • 1/4 cup celery chopped
  • 1 tablespoon olive oil
  • 1 and 1/2 tablespoon white sugar
  • 1/2 teaspoon salt


  1. Prepare cranberry sauce. Place 1 tablespoon of oil in a stock pan on medium heat.
  2. Add in chopped celery and onion and sauté until glossy.
  3. Add cranberries, orange zest, sugar, and water. Bring to a boil.
  4. Reduce to a simmer, stirring until sauce thickens into a reduction.
  5. Remove from heat while you season the chicken with salt, garlic, mustard, and pepper.
  6. Pour 1/4 of the sauce into a baking pan and spread evenly, placing the chicken breasts on top.
  7. Pour the remainder of the sauce over the chicken. Bake at 350 F for 25-30 minutes.


6 servings, 5 ounce portions

Nutrition Tip

Native to North America, cranberries are nutrient-packed berries. Unlike other berries, cranberries are rarely eaten raw due to their sour taste. Cranberries are an excellent source of fiber, vitamins C, E, and K, and provide additional phytonutrients like antioxidants. They are available fresh, dried, and canned, and are a great addition to yogurts, salsa, side dishes, and on top of salads.

Source: Dana-Farber Brigham Cancer Center

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Our recipes are developed by Dana-Farber's staff of registered and board-certified dieticians. They feature a varied selection of dishes – including a few sweet treats you don't need to feel guilty about.


Nutrition Tips

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.