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Cranberry Chicken and Rice

So this meal was pretty good.  Came out a little on the bitter side, so I just sprinkled a little sugar over the cranberries on everyone’s plate and we were all happy!

So…you could add a little extra sweetener in before you bake it, or you could do as I did.

It really was tasty…after it was properly sweetened.

And boy am I glad that I froze some fresh produce from the fall and the holidays…because good prices on produce are SCARCE these days!!!

(Below is the recipe as I made it!)

Cranberry Chicken and Rice

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 120 minutes


  • 3 cups cooked brown rice ($.40)  (or 1 cup raw brown rice) (See how to bake brown rice in the oven here.) [3]
  • About 1/2 cup of apple juice ($.15)
  • 3 large chicken breasts ($2.54)
  • Salt and pepper to taste
  • 1/2 tsp garlic powder ($.03)
  • 1 bag cranberries ($1.25) Bought on sale over holidays and froze
  • 2 Tbsp sugar, sprinkled over the cranberries ($.10) Increase for a sweet sauce
  • Dashes of cinnamon and ground ginger, enough to lightly coat the cranberries ($.05)
  • 2 cups cooked butternut squash [4], warmed ($.50) About half a butternut squash, bought when on sale for $.49/lb.


  • Cook 1 cup raw brown rice according to package instructions.
  • Place cooked brown rice into a 9×13 glass baking dish.  (This is a great way to use frozen rice from a big batch.  Rice doesn’t keep it’s consistency after being frozen, but baking it with some juice and cranberries, I didn’t notice the “mush” so much!)  Pour apple juice into the baking dish with the rice.

  • Nestle the chicken breasts into the baking dish.  Sprinkle with salt, pepper, and garlic powder.

  • Top with thawed cranberries.

  • Sprinkle with sugar, cinnamon and ground ginger.

  • Bake at 350 for 50-60 minutes, or until chicken has cooked through. Cooking time may vary depending on thickness of chicken.

  • Once baked, sweeten if need be.  Or don’t if you like tart cranberries.  Toss some cranberries with some rice.

  • Serve Cranberry Chicken and Rice with Baked Butternut Squash.

Cost $5.02