A savory and slightly sweet dish combining tender chicken breasts with a cranberry-orange sauce, perfect for any occasion.

4 boneless, skinless chicken breasts

1 cup fresh cranberries

1/2 cup orange juice

2 tablespoons honey

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon ground ginger

Salt and pepper to taste

1/4 cup fresh orange zest

Fresh parsley, chopped (for garnish)

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Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper.
Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the cranberries, orange juice, honey, balsamic vinegar, and ginger. Stir and cook for 5 minutes, until the cranberries begin to break down and the sauce thickens.
Return the chicken breasts to the skillet, spooning the cranberry sauce over the top.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once the chicken is cooked, remove from the oven and sprinkle with fresh orange zest and chopped parsley. Serve immediately.

If desired, add a pinch of red pepper flakes to the cranberry sauce for a spicy kick.

You can substitute turkey breasts or thighs for chicken for a festive variation.

For a sweeter touch, reduce balsamic vinegar to a syrupy glaze and drizzle over the chicken.

Mix in fresh thyme or rosemary for an earthy flavor in the sauce.