Go Back
+ servings

Cranberry Chicken and Rice

If you love cranberry, you need to try this recipe!
Prep Time5 minutes
Cook Time2 hours
Servings - 4 servings


  • 3 cups cooked brown rice (or 1 cup raw brown rice)
  • 1/2 cup apple juice
  • 3 large chicken breasts
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 bag cranberries
  • 2 Tbsp sugar, sprinkled over the cranberries (increase for a sweet sauce)
  • Dashes of cinnamon and ground ginger enough to lightly coat the cranberries
  • 2 cups cooked butternut squash, warmed about half a butternut squash


  • Cook 1 cup raw brown rice according to package instructions.
  • Place cooked brown rice into a 9x13 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.